Vegan Navajo Frybread Puff Tacos with Hatch Green Chile Stew

Recipe: Serves 4

For Navajo Frybread:

– 2 cups all purpose flour
– 2.5 tsp baking powder
– 1 tsp salt
– 1 cup warmed water
– 3 cups oil, for frying

For Hatch Green Chile Stew:

– 1 yellow onion
– 1 cup roasted, peeled, chopped Hatch Green Chiles
– 2 russet potatoes, rough chopped
– 3 cups no-chicken broth
– 1 vegan bullion cube
– .75 cup corn starch slurry
– Garlic/pepper/onion powder/salt
– Fresh oregano

Taco Toppings:

Vegan Sour cream (red chile mixed in for extra heat)
Chopped red onions
Cilantro chopped
Vegan refried beans
Vegan shredded cheddar jack cheez

Procedure: Combine all ingredients except cornstarch & potatoes into a crock pot, Add 2 cups water. Cook on high for 3 hours. Add potatoes, cook additional hour. Add corn starch, cook on low for an additional hour. Stew should be thick.

For tacos:
In large bowl, combine flour, baking powder and salt. Add warm water & mix w/ fork until a dough forms. Turn dough out and knead for 5 minutes, then transfer to a clean bowl and cover. Let it rest for 20 minutes. 

  1. Divide dough into 8 equal pieces, roll each piece into a ball, and then pat/roll flat into a 6-inch disc shape. They can be uneven. 
  2. Heat oil in large skillet or cast iron and, working in batches, fry each disc 2 minutes on each side until it puffs up and forms golden brown bubbles on the bread. Set on a paper towel to drain, sprinkle sea salt on top. 
  3. Keep warm in an oven until all are fried. 
  4. Layer refried beans on taco shell, then a scoop of green chile stew, top with cheeze sprinkle, onions, cilantro and drizzle with sour cream. (For a thin drizzle of sour cream, add water and mix. Use a squeeze bottle for accurate drizzle)

Leave a Reply

%d bloggers like this: