You know those chalupa things you can get at Taco Bell? I love those. My ultimate favorite was the Santa Fe chalupa, but they stopped making and selling them. What gives? That was my #1 craving when I was pregnant with my oldest daughter.
I remember as a little girl having Navajo tacos, which are really just a chalupa. Indian fry bread with some chili, cheese, lettuce, sour cream, onion and avocado. Mm hmm. It really can't get any better than this!
Making fry bread is very simple. Mix together:
1 cup all-purpose flour
1 Tbsp sugar
1/4 tsp salt
1 tsp powdered milk
1 tsp baking powder
Add in 1 cup of warm water and mix it all together using your hands. When it comes together, form into a ball and cover with saran. Let this sit for about 10 minutes to relax the gluten in the flour. Make sure you don't knead this dough like you would bread dough. That will work the gluten too much and you'll have a tougher, denser fry bread.
This recipe makes 4 shells so if you want more than this, double or triple (or quadruple!) the recipe.
Divide the ball into four separate balls. Cover again and let rest 5 minutes.
Lightly flour your work surface and roll each ball of dough until it's almost paper thin. No worries, it will puff up a LOT in the fryer.
While you were letting the dough rest, I hope you put a pot of oil on to heat. You need it at 350*. When the oil is warm and your dough has been rolled out, carefully lower one piece into the oil and fry until both sides are lightly golden. Remove and let drain on a paper towel or newspaper. Repeat until all the dough has been fried.
I used my basic chili recipe for these and all that's left to do is top with your favorite toppings!
**A special tip I like when we have Navajo tacos is to make extra fry bread dough. Fry some up for your tacos, then fry up more and slather with butter and honey, or sprinkle with cinnamon sugar. My fav! Enjoy!