Description
Delightful Navajo fry bread topped with succulent smoked brisket and zesty Hatch green Chile, perfect for sharing with loved ones.
Ingredients
Scale
- 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
Instructions
- Prepare the brisket: If using fresh brisket, rub it with kosher salt, black pepper, garlic powder, and smoked paprika. Smoke at 225°F until it reaches 165°F, then wrap and continue cooking until it reaches 200-203°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.
- 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°F. Fry each dough round in the hot oil for 45-60 seconds per side until golden brown. Drain on a wire rack or paper towels.
- Assemble: Place the fry bread on serving plates, layer with sliced brisket and roasted Hatch chiles, and garnish with queso fresco, crema, cilantro, and lime wedges. Serve hot.
Notes
Ensure oil is hot before frying for crispiness. Customize toppings as desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: <1g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg