Homemade Navajo Fry Bread with Smoked Brisket and Hatch Green Chile

Name: Homemade Navajo Fry Bread with Smoked Brisket and Hatch Green Chile
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Mexican-American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1 tsp kosher salt; 3/4 to 1 cup warm water; 2 Tbsp melted shortening or neutral oil (optional); Neutral oil for frying (about 3 to 4 cups); 1 1/2 lb leftover smoked brisket (sliced) or 3 to 4 lb brisket flat (trimmed to 1/4 inch fat); 2 Tbsp kosher salt (rub); 2 Tbsp coarse black pepper (rub); 2 tsp garlic powder (rub); 1 tsp smoked paprika (rub); 6 Hatch chiles or Anaheim chiles; 1 small garlic clove (minced); 1 Tbsp lime juice; 1 tsp olive oil; 1/2 tsp kosher salt; Pinch of cumin; Optional garnishes: queso fresco or cotija, crema or sour cream, cilantro leaves, pickled red onion, warm pinto or refried beans, lime wedges

Delightful Navajo Fry Bread Loaded with Smoky Brisket

As a Florida girl with deep roots in the vibrant heart of Mexico, my kitchen is a joyful tapestry of spices and traditions. I still remember the laughter echoing through our cozy home in Orlando while I pressed tortillas alongside my mama, soaking in the comforting wisdom of my abuela. Each bite we shared was a story steeped in flavor, history, and love, revealing that food isn’t just sustenance but the essence of family bonds. Now, I bring you a taste of my heritage with homemade Navajo fry bread topped with succulent smoked brisket and zesty Hatch green Chile, perfect for sharing with those you cherish.

Why You’ll Love This Recipe

Satisfying Comfort Food: This fry bread serves as a warm hug on a plate, carrying rich flavors sure to please everyone at the table.
Versatile Toppings: Top your fry bread with different ingredients, from smoky brisket to fresh veggies, allowing everyone to customize their meal.
Easy to Make: While it looks impressive, the process is straightforward, making it perfect for both novice cooks and seasoned chefs alike.
Fun to Share: This dish brings people together, whether at a family gathering or a casual dinner with friends, making it a delightful centerpiece.
A Burst of Flavor: The combination of smoked brisket and roasted Hatch chiles transforms simple fry bread into an explosion of deliciousness with every bite.

Ingredients List

2 cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt
3/4 to 1 cup warm water
2 Tbsp melted shortening or neutral oil (optional)
Neutral oil for frying (about 3 to 4 cups)
1 1/2 lb leftover smoked brisket (sliced) or 3 to 4 lb brisket flat (trimmed to 1/4 inch fat)
2 Tbsp kosher salt (rub)
2 Tbsp coarse black pepper (rub)
2 tsp garlic powder (rub)
1 tsp smoked paprika (rub)
6 Hatch chiles or Anaheim chiles
1 small garlic clove (minced)
1 Tbsp lime juice
1 tsp olive oil
1/2 tsp kosher salt
Pinch of cumin
Optional garnishes: queso fresco or cotija, crema or sour cream, cilantro leaves, pickled red onion, warm pinto or refried beans, lime wedges

Ingredient Tips

All-purpose Flour: Use fresh flour for the best texture; old flour can yield a denser dough.
Smoked Brisket: If you can’t find smoked brisket, try marinating and slow-cooking a beef brisket at home for a similar depth of flavor.
Hatch Chiles: These chiles add a distinctive spice, but if they’re unavailable, regular Anaheim chiles can be a nice alternative.
Kosher Salt: Opt for kosher salt for marinating and seasoning; it dissolves better and has a milder flavor compared to table salt.

Step-by-Step Instructions

Prepare the brisket: If using fresh brisket, rub it with kosher salt, black pepper, garlic powder, and smoked paprika. Smoke at 225 degrees F until it reaches 165 degrees F, then wrap and continue cooking until it reaches 200-203 degrees F. Let it rest for 1 hour before slicing. If using leftovers, reheat in a skillet with broth for moisture.
Roast the Hatch chiles: Char the chiles under a broiler or grill until the skins blister, about 6-8 minutes per side. Once charred, cover in a bowl to steam for 10 minutes, then peel, seed, and cut into strips. Toss with minced garlic, lime juice, olive oil, salt, and cumin for a bright complement.
Make the fry bread dough: In a mixing bowl, combine flour, baking powder, and salt. Gradually stir in warm water and melted shortening until a soft dough forms. Allow the dough to rest for 10-15 minutes. Divide it into 6 equal balls and flatten each to about 1/8-1/4 inch thick.
Fry the bread: In a deep skillet, heat oil to 350-365 degrees F. Fry each dough round in the hot oil for 45-60 seconds per side until golden brown and fluffy. Once done, drain on a wire rack or paper towels to remove excess oil.
Assemble: Place the golden fry bread on serving plates, generously layer with sliced brisket and roasted Hatch chiles, and garnish with crumbled queso fresco, drizzle of crema, fresh cilantro, and lime wedges. Serve immediately while hot and delicious!

Pro Secrets for Success

Ensure your oil is hot enough before frying to achieve that signature crispness; a test drop of dough should sizzle when ready.
Don’t overcrowd the frying pan; fry in batches to maintain the oil’s temperature for evenly cooked fry bread.
Let the dough rest; it’s essential for gluten relaxation, ensuring a fluffy texture upon frying.
Feel free to customize toppings; think about adding guacamole, fresh corn salsa, or even a dollop of homemade chili for a spicier kick.

Creative Variations

Sweet Fry Bread: Swap out the savory toppings for a drizzle of honey or maple syrup and a sprinkle of cinnamon for a delightful dessert.
Vegetable Delight: Replace brisket with grilled vegetables such as zucchini, bell peppers, and corn for a vegetarian twist.
Brisket Chili: Use the fry bread to scoop up a hearty cup of brisket chili instead of topping it with meat.
Tex-Mex Style: Enhance with jalapeños, cheddar cheese, and a smear of refried beans for a robust Tex-Mex experience.

Perfect Pairings

Enjoy your fry bread with a refreshing margarita mocktail, zesty limeade, or a light beer. Pair it alongside a fresh corn salad, spicy salsa, or classic pinto beans. For dessert, serve with churros and a side of chocolate sauce for dipping.

Make Ahead & Freezer Tips

To prepare ahead, you can make the dough the day before and chill it in the refrigerator. Fry the bread fresh when ready to serve. Leftover fry bread can be stored in the refrigerator for up to 2 days. For longer storage, freeze the fry bread by wrapping individually in plastic wrap and placing them in an airtight container for up to a month.

Serving Ideas

Serve your fry bread on rustic wooden boards for a homemade feel. Garnish with colorful toppings and sprigs of fresh herbs for an eye-catching presentation. Offer lime wedges and pickled red onions on the side for guests to use as they like.

Kitchen Wisdom

Use a thermometer to check the oil temperature accurately; this ensures crispy fry bread every time.
If dough is sticky, add a little more flour but avoid overworking it, which can make the bread tough.
For easy clean-up, place a paper towel-lined plate underneath your wire rack to absorb excess oil as the fry bread drains.
A large flat spatula is handy for carefully flipping fry bread in the hot oil without splashing.

Storage & Reheating Tips

For reheating, the microwave can make your fry bread chewy while the stovetop keeps it crispy; simply heat on medium for a couple of minutes on each side. If reheating in the microwave, place a damp paper towel over the fry bread to maintain moisture without making it soggy.

FAQs

Can I make the dough ahead of time? Yes, the dough can be made and stored in the refrigerator for up to 24 hours. Just let it come to room temperature before frying.
What kind of oil should I use for frying? Use a neutral oil with a high smoke point like canola or vegetable oil to avoid any strong flavors affecting the fry bread.
Can I use other types of meat? Absolutely! This fry bread is fantastic with pulled pork, chicken, or even veggies for a vegetarian option.
How can I adjust the spice levels? If you prefer less heat, substitute Hatch chiles with milder bell peppers and adjust the amount according to your preference.
Is fry bread gluten-free? Traditional fry bread is made with wheat flour, but you can use a gluten-free flour blend to make your own gluten-free version.
How do I store leftovers? Fry bread can be stored in an airtight container in the refrigerator for up to 2 days and should be reheated on the stovetop for the best texture.

A Warm Closing Reflection

Every bite of this Navajo fry bread reminds me of the warmth found in shared meals and the rich heritage passed down through generations. It’s about more than just satisfying hunger; it’s about connection, joy, and culinary adventure. I hope this recipe inspires you to create memories in your kitchen and share them with your loved ones.

From My Kitchen to Yours

I encourage you to give this homemade Navajo fry bread a try. Whether you’re cooking for a crowd or enjoying a quiet night in, this dish is sure to bring a smile. Pin it for later and share your version on social media, because your culinary creations bring more love and light into the world! Embrace the flavor and vibrancy of this dish; you won’t regret it!