So easy to make!
Navajo taco's (Recipe from thepioneerwoman.com)
Indian fry bread
(about 6 servings)
- 3 cups All-purpose Flour
- 1/2 teaspoon Salt
- 3 teaspoons Baking Powder (slightly Rounded Teaspoons)
- 3/4 cups Milk
- Water As Needed To Get Dough To Come Together
- Vegetable Shortening Or Lard For Frying
Preparation InstructionsStir together flour, baking powder, and salt in a medium bowl. Stir with a fork as you pour in the milk; keep stirring for a bit to get it to come together as much as possible. Add just enough water (about 1/4 to 1/2 cup) to get it to come together. Cover the bowl with a dish towel and let it sit for 35 to 45 minutes to rest. ( this step is important)
When you're ready to make the fry bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Grab a plum-sized piece of dough (or larger if you want larger fry bread) and press it into a circle with your fingers: place it on a clean surface and begin pressing in the center and work your way out, stretching it as you go.
When the circle is about 4 to 7 inches (however big you want it) carefully drape it into the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds.
Remove the fry bread to a paper towel-lined plate and allow it to drain while you fry the other pieces.
Now for the Taco part... We have topped with canned or home made chili. Or just seasoned taco meat. Your favorite taco toppings, such as shredded lettuce, Grated cheese, tomato's, olives, onions, salsa and sour cream!!
The fry bread is good with butter and honey as well, or rolled in cinnamon and sugar. You can also split them open like a pita and fill with the taco fixings.
All in all its a pretty economical meal. I haven't bought the ingredients for this for a while so I will have to price this out and let you know.