Today in the Disruptive Kitchen, Ryan “Dickie” Thompson is making Filipino American Fusion Navajo Tacos, a warm, heavy, homemade plate built on fresh Navajo fry bread.
This recipe starts with a simple fry bread base, then turns it into a loaded taco with seasoned meat, beans, lettuce, tomato, cheese, and bold Filipino American flavor.
Basic Fry Bread Ingredients:
All-purpose flour
Baking powder
Salt
Warm water
Oil for frying
Basic Instructions:
Mix the flour, baking powder, and salt in a bowl.
Slowly add warm water until the dough comes together.
Knead the dough until smooth, but do not overwork it.
Cover and let it rest for 15 to 20 minutes.
Divide the dough into small pieces and flatten into round disks.
Heat oil to about 350°F.
Fry each piece for 1 to 2 minutes per side, until golden brown.
Drain on paper towels.
Top with seasoned meat, beans, lettuce, tomato, cheese, onions, jalapeños, salsa, or sour cream.
This version brings together Navajo fry bread, American taco comfort food, and Filipino family-style cooking. Simple food. Big flavor. No fancy nonsense.
Recipe base adapted from PathCulture’s Navajo fry bread guide, which lists the basic fry bread ingredients, frying steps, and Navajo taco topping ideas.
Video topic confirmed from uploaded transcript.
By Disruptarian Radio
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