Oaxacan Fry Bread with Green Chile Beef, Pinto Beans, and Oaxaca Cheese Recipe
This hearty and flavorful dish combines crispy homemade fry bread with slow-cooked pinto beans, rich ground beef simmered in green chile, and melted Oaxaca cheese. Perfect for a comforting meal, the layers of textures and bold southwestern flavors come together to create a satisfying culinary experience reminiscent of New Mexican cuisine.
- Prep Time: 20 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Southwestern American / New Mexican
Ingredients
Scale
Fry Bread
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup + 2 tablespoons cold milk
- Vegetable oil for frying
Ground Beef Green Chile
- 1 pound ground beef
- 3–4 fresh garlic cloves, minced
- 1 teaspoon granulated onion
- Salt to taste
- 1½ cups roasted green chile (Hatch or Anaheim), chopped
- 2 tablespoons flour (for thickening)
- 1 can Rotel roasted tomatoes (optional)
- 1½ cups water or beef stock
Beans
- 2 cups pinto beans (or canned, drained and rinsed)
- 1 bay leaf
- 2 tablespoons dehydrated onion
- 1 tablespoon dehydrated garlic
- ½ cup bacon ends or ham pieces
- Salt to taste
Assembly
- 1 cup Oaxaca cheese, shredded (or substitute mozzarella)
- Optional toppings: chopped cilantro, sour cream, avocado, or lime wedges
Instructions
- Make the Fry Bread: In a bowl, combine the flour, baking powder, and salt. Stir in the cold milk until a sticky dough forms, being careful not to add extra flour. Cover the bowl and refrigerate the dough for 1 hour. Divide the dough into 4 equal pieces, roll each piece out, and poke a small hole in the center with your finger. Heat vegetable oil in a deep pan or skillet to 350°F (175°C). Fry each piece of dough until golden brown on both sides, flipping once. Drain on paper towels to remove excess oil.
- Cook the Beans: Combine the pinto beans, dehydrated onion, dehydrated garlic, bay leaf, and bacon ends or ham pieces in a crock pot. Add enough water to cover the beans completely. Cook on low heat overnight or until beans are tender. Season with salt to taste at the end of cooking.
- Make the Ground Beef Green Chile: In a large skillet over medium heat, brown the ground beef along with minced garlic, granulated onion, and salt until the beef is lightly cooked but still slightly pink. Stir in the chopped roasted green chile and cook for 2 to 3 minutes to combine flavors. Sprinkle the flour over the mixture and stir well to coat and thicken. Add the Rotel roasted tomatoes if using, then pour in water or beef stock. Reduce heat to low and simmer gently for about 1 hour, stirring occasionally, until the chili is thickened and flavorful.
- Assemble the Dish: Place a warm piece of fry bread on each serving plate. Spoon a generous amount of cooked beans over the fry bread. Top with the green chile ground beef mixture. Sprinkle shredded Oaxaca cheese on top so that it melts slightly from the heat. Garnish with optional toppings such as chopped cilantro, sour cream, avocado slices, or a squeeze of lime juice for added brightness.
Notes
- For a vegetarian version, omit the ground beef and bacon, and substitute with sautéed mushrooms or additional beans.
- Cold milk is essential for achieving the right fry bread dough consistency.
- Fry the bread in batches to prevent overcrowding the pan and ensure even frying.
- Simmering the green chile beef mixture low and slow develops the best flavor and texture.
- Oaxaca cheese melts beautifully, but mozzarella is a suitable substitute if unavailable.
- If using canned beans, reduce the cooking time accordingly; no overnight cooking is needed.
Keywords: Fry bread, green chile beef, pinto beans, Oaxaca cheese, southwestern recipe, New Mexican cuisine, comfort food, homemade fry bread
