Go Back

Navajo Fry Bread with Smoked Brisket & Hatch Green Chile

A recipe for Navajo Fry Bread with Smoked Brisket & Hatch Green Chile: golden fry bread rounds topped with juicy brisket, roasted chiles, crema and queso fresco for a hearty comfort meal.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Fry Bread (6 rounds):
  • 2 cups 240 g all‑purpose flour
  • 2  tsp baking powder
  • 1  tsp kosher salt
  • ¾ –1 cup 180‑240 ml warm water
  • 2  Tbsp melted shortening or neutral oil optional, for tenderness
  • Neutral oil for frying ~3–4 cups
Smoked Brisket:
  • 1½  lb leftover smoked brisket sliced (quick version)
  • or
  • 3 ‑4 lb brisket flat trimmed to ¼″ fat (from scratch)
  • Rub: 2 Tbsp kosher salt 2 Tbsp coarse black pepper, 2 tsp garlic powder, 1 tsp smoked paprika
Roasted Hatch Green Chiles:
  • 6 Hatch chiles or Anaheim if unavailable
  • 1 small garlic clove minced
  • 1  Tbsp lime juice
  • 1  tsp olive oil
  • ½  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

Method
 

Prepare the brisket:
  1. From scratch: Rub the brisket with seasoning, smoke at ~225 °F (107 °C) until internal ~165 °F, then wrap and finish to ~200‑203 °F; rest at least 1 hour before slicing.
  2. Using leftovers: Gently reheat slices in a skillet with a splash of broth or drippings; keep warm.
Roast the Hatch chiles:
  1. Char under a broiler or grill until skins blister & blacken (~6‑8 min per side).
  2. Place in a covered bowl or plastic bag to steam ~10 minutes; peel, seed, cut into strips.
  3. Toss with minced garlic, lime juice, olive oil, salt & cumin; keep warm.
Make the fry bread dough:
  1. In a bowl whisk flour, baking powder and salt. Add warm water and melted shortening (if using), mix until a soft, slightly sticky dough forms.
  2. Cover and rest ~10‑15 minutes.
  3. Divide into 6 balls. On a floured surface, flatten each to ~6‑7″ diameter, ~⅛‑¼″ thick. Optional: poke a small hole in the center for even puffing.
Fry the bread:
  1. Heat oil to ~350‑365 °F (175‑185 °C). Carefully fry each dough round ~45‑60 seconds per side until puffed and golden. Drain on wire rack or paper towels; sprinkle with a pinch of salt.
Assemble the plates:
  1. Place each warm fry bread on a serving plate. Lay slices of warm brisket on top. Arrange roasted chile strips. Finish with crema, crumbled queso fresco, cilantro and a lime wedge. Serve immediately.

Notes

Oil temperature matters—too cool → greasy, too hot → burnt exterior & raw interior. Use a thermometer or test with a small dough scrap.
Handle dough gently—over‑kneading develops too much gluten and makes bread tough.
Slice brisket against the grain; if reheating, add a splash of drippings/broth to keep it juicy.
Roast chiles with skins blistered for maximum smoky flavor; steam before peeling.
Assemble just before serving so fry bread stays crisp and hot.