Navajo Tacos
Jessica Ashurst
ingredients
- Bread
- 2 cups Flour
- 1/2 tsp Salt
- 2 tsp Powdered Milk
- 2 tsp Baking Powder
- 1 cup Water
- Vegetable Oil for frying
- Toppings
- 1 lb Ground Beef
- 1 pkg Taco Seasoning
- 1 can Pinto Beans
- 1-2 cups Lettuce
- 2-3 Tomatoes
- 2 cups Colby Jack Cheese
- Sour Cream
- Guacamole (opt)
directions
- 1
Bread
- 2
1. Sift Flour, Salt, Milk, and Baking Powder into a large bowl.
- 3
2. Pour the Water over the mixture all at once, and stir the dough with a fork until it starts to form a big clump.
- 4
3. Flour your hands. Mix the dough, but don’t knead. The inside of the dough ball is sticky, and the outside well floured.
- 5
4. Cut dough into 8 pieces.
- 6
5. Using your hands, shape, stretch, pat and form into 5“-7” disks.
- 7
6. Heat the oil to 350°. Oil should be at least 1" deep in a skillet.
- 8
7. Place dough in oil, press down so the top is submersed. Fry until brown, then flip. About 3-4 minutes each side.
- 9
Toppings
- 10
1. Drain and rinse the Beans
- 11
2. Brown the beef, and add Taco Seasoning
- 12
3. Chop the Lettuce and Tomatoes
- 13
4. Shred the Cheese.
- 14
Layer all ingredients on top of the Fry Bread. Enjoy!
notes
Joe lived on a reservation for a while, where his mom learned to cook these Navajo Tacos
Source: Jessica Ashurst
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