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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Navajo Tacos Recipe

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This recipe for Navajo Tacos is from Hatch Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fry bread (recipe below)
Beans (recipe below)
Lettuce, shredded
Tomatoes, diced
Onions, chopped
Red or Green chile
Salsa, guacamole, sour cream

Navajo Taco Beans:
Brown 1 lb. hamburger with ½ cup chopped onions
Add to:
2 (20oz) cans of whole pinto beans
1 (10oz) can Hunt’s diced tomatoes and green chilies
2 Tbsp sugar
Salt and pepper

Da Di Niil Ghaazh (fry bread):
7 c. flour
1 T. baking powder
½ tsp. salt
3 c. warm water
Oil
Directions:
Directions:
For Navajo Tacos:
Layer the fry bread, beans, lettuce, tomatoes, onions, and chile. Add salsa, guacamole, sour cream if you desire.

For Fry Bread: Combine flour, baking powder, and salt in a large bowl with plenty of room to mix by hand. Add water and mix until dough is soft. If dough is sticky keep kneading. Let dough sit for 10 minutes. Take pieces of dough in hand and roll into balls. Cover and let sit for another 10 minutes. Heat oil in a 9” fry pan. Take a small amount of dough and drop in the oil; it should immediately turn golden brown if oil is hot enough. Roll out each dough ball with rollingpin to 8 inches and carefully place them in hot oil. Turn over when dough becomes golden brown. Stand bread on side; set on paper towel until ready to use. Top with honey, cinnamon, or powdered sugar. Or use for Navajo tacos.
Personal Notes:
Personal Notes:
A trick if you don’t have time to make your own dough is to use the frozen Rhodes dinner rolls. Thaw and raise 2 rolls per fry bread.

 

 

 

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