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Volume III
September, 2013

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Navajo Tacos

By Sharon Ng

Tonight for dinner we tried out Navajo Tacos. I have had them several times, though it was a first for my hubby. Usually we eat pretty healthy, but once in a while we like to indulge. So tonight we had a Sunday Splurge. Sunday is the day I make something that just is good, and don't get to worried over calories. It's a celebratory meal that wraps up the weekend, and gets us (and our tummies) ready for another week.

A Navajo taco is basically taco fixings served on top of a fried piece of dough. Healthy? Nooooo. Delicious? Yes! The dough is a typical fry bread, which can also be used for scones. (We call them Utah scones, because where I grew up a scone was a hard little triangle shaped biscuit). The toppings can be varied to fit whatever you and your family prefers. We top them with ground beef (taco seasoning added), tomato, onion and avocado with sour cream. However you choose to top them, they are delicious and filling.

I am only including the recipe for the Navajo Fry Bread, and allow you to decide on your own toppings. My suggestion when preparing this recipe, is to prepare the bread dough first, and while it is raising, prepare your toppings. Then fry your dough. The dough does fry fast, and the goal is to fry until lightly golden brown on both sides.

I hope you enjoy these filling little tacos!

Navajo Fry Bread

Perfect for Navajo Tacos, or serve hot with butter and honey, or after cooking dust with a cinnamon sugar combination.

Yield: 5 6-inch rounds

Serving size: 5
Calories per serving: 210

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup skim milk, warmed, but not hot
1 tablespoon vegetable oil or melted butter

2 cups shortening or oil for frying, or as needed (depending on size of skillet)

In a medium-sized bowl, stir together the flour, baking powder, and salt. Stir in milk and oil or melted butter, and mix until the dough just until it comes together.

Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, for about a minute. Let the dough rest for 5-10 minutes.

Heat shortening or oil in a large, deep heavy skillet to 350 degrees F. Oil should be about 1 1/2 inches deep. Break off 1/2 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Sharon Ng
Monthly Newsletter Contributer since 2012

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