Navajo Fry Bread with Smoked Brisket & Hatch Green Chile

Table of Contents

Introduction

This dish brings together Native American–style Navajo fry bread, tender smoked brisket, and New Mexico Hatch green chile for a powerful, comforting, bold-flavored meal.

The fry bread is warm, fluffy, and crisp on the outside.
The brisket is smoky and melt-in-your-mouth.
The green chile adds a spicy, roasted depth that makes this dish irresistible.

It’s perfect for:

Weekend cooking

Family gatherings

BBQ nights

Special comfort meals

Southwestern food lovers

Prep Time: 30 minutes

Rest Time (Fry Bread Dough): 30 minutes

Cook Time: 15–20 minutes (fry bread)

Brisket prep (if using leftover smoked brisket): 5 minutes

Total Time: 1 hour 15 minutes

Ingredients (Makes 6–8 Fry Breads)

For the Navajo Fry Bread

3 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

1 ¼ cups warm water (adjust as needed)

1 tbsp oil or melted butter (optional, for softer bread)

Oil for frying (vegetable or canola)

For the Smoked Brisket

(Use leftover smoked brisket or cooked brisket)

2–3 cups smoked brisket, sliced or shredded

1 tbsp butter

1 tbsp BBQ sauce (optional)

1 tbsp beef broth or water (to warm and moisten)

For the Hatch Green Chile Sauce

1 cup roasted Hatch green chiles (chopped)

1 tbsp butter

1 small onion, finely diced

3 garlic cloves, minced

½ cup chicken or beef broth

½ cup heavy cream or evaporated milk

Salt & black pepper to taste

½ tsp cumin

½ tsp oregano

Toppings (Optional but Recommended)

Shredded cheese (cheddar, pepper jack, or queso blanco)

Sour cream

Pico de gallo

Sliced jalapeños

Fresh cilantro

Lime wedges

Instructions

Make the Navajo Fry Bread Dough

In a bowl, whisk together:

flour

baking powder

salt

Add warm water slowly and mix with a spoon until a dough forms.

Add a little oil or butter if you want softer bread.

Knead lightly 1–2 minutes—do NOT over-knead.

Cover dough and let rest 30 minutes.

Prepare the Brisket

Heat butter in a pan.

Add sliced or shredded brisket.

Add a splash of beef broth or water to keep moist.

Add BBQ sauce if you want a smoky-sweet touch.

Warm gently and keep on low heat.

Make the Hatch Green Chile Sauce

Melt butter in a saucepan.

Sauté onion for 3 minutes until soft.

Add garlic and cook 30 seconds.

Add roasted Hatch green chiles.

Add broth, cumin, oregano, salt, and pepper.

Simmer 5 minutes.

Add heavy cream and cook until slightly thickened (2–3 minutes).

Taste and adjust seasoning.

Turn off heat and keep warm.

Fry the Navajo Fry Bread

Heat oil in a deep pan to 180°C / 350°F.

Divide dough into 6–8 balls.

Flatten each ball into a round disk about 6–7 inches wide.

Gently stretch the center thinner (traditional).

Place into hot oil and fry 1–2 minutes per side until golden and puffed.

Drain on paper towels.

Assemble the Fry Bread

Place a warm fry bread on a plate.

Add a generous layer of smoked brisket.

Spoon warm Hatch green chile sauce over the top.

Add toppings like:

shredded cheese

Tips for Best Results

Do NOT over-knead fry bread dough; it becomes tough.

Warm brisket low and slow to keep it moist.

Use freshly roasted Hatch chiles every summer if possible.

Add a little flour if dough is too sticky.

Add broth to the green chile sauce if you want it thinner.

For extra richness, add a spoon of cream cheese to the chile sauce.

Serving Suggestions

Serve with:

Mexican rice

Cowboy beans or charro beans

Fresh corn salad

Pickled onions

Avocado slices

Or serve as a complete standalone meal — it’s hearty enough!