Monday, December 21, 2009

Navajo Tacos

One of my favorite things to get at fairs or festivals are Navajo Tacos! Thanks to my sister-in-law (and mother-in-law) I learned you can make them at home. Now I can have them whenever I want, and save my money for something yummy and deep fried at the fairs!

We ate ours too fast to get a picture, but our daughter did not. So this is a picture of hers. And no, she didn't get dessert.

Navajo Fry Bread

Dissolve 1 tbsp of yeast in 1/4 cup warm water with 1/4 tsp sugar.

Mix in a large bowl:

1/4 cup of sugar

1/2  tbsp salt

1/2 cup instant powdered milk (1/4 c non-instant)

2 cups of warm water (OR you can use 2 cups of milk in place of the warm water and instant milk)

Then add dissolved yeast and 4 cups of flour and mix. Add 1/2 c oil. Add 2 cups more flour until very thick. Let stand 10 mins then knead down until smooth and stiff. Let rise for one hour and then knead down again. Let rise another hour and knead down.

Fill a fry pan with about 1-2 inches of oil and heat on med-low (if the oil is too hot, the outside will cook, but the middle will be doughy). Take a handful of dough and flatten out into a circle, the flatter the better. When oil is heated, place  the dough into the oil and let fry until brown (about 30 seconds), then flip and do same for the other side. Repeat this until you have made all you want to eat. You will probably have a lot of dough left over. You can freeze this and have dough for next time! You can also use this dough to make pizza, scones, or plain old white bread.

Our favorite Navajo Taco toppings: layered shredded lettuce, warmed pinto beans, cheese, tomatoes, salsa,  ranch, hot sauce, sour cream, onion, avocado...

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