Navajo Taco Recipes

BREAKFAST NAVAJO TACO

Steps:

• Prepare the Breakfast Potatoes according to the recipe below. While potatoes are cooking, prepare the Fry Bread according to the recipe below. In a medium pan, scramble the eggs and set them aside. Season the beef on each side with blackening spice. In a large skillet over medium heat, saute the beef until it is cooked until a medium doneness. Add the Breakfast Potatoes, black beans, and roasted peppers to the pan with the beef and stir until combined and heated through.
• Preheat the oven to 350 degrees F. Place the fry bread on a baking sheet, and top each piece with some of the beef mixture. Top each taco with the scrambled eggs, onion, salsa, and cheese. Put the tacos in the oven and bake until the cheese is melted. Serve immediately.
• Preheat the oven to 425 degrees F. Cut the potatoes into quarters and put them in a large bowl. Drizzle olive oil over the potatoes and mix until lightly covered. In a medium bowl, combine the salt, pepper, onion powder, paprika, and chives and mix well. Pour the spice mix over the potatoes and mix well. Put the potatoes on a large baking sheet and bake until soft and browned, about 40 minutes.
• In a large bowl, mix the dry ingredients together. Add the shortening little by little until small balls form. Add 1 cup of water and mix it well with your hands; then add the rest of the water and knead the dough well. Cover the dough and let it rest for 30 minutes.
• Divide the dough into 6 balls and then shape each ball into a flat circle, about 6 inches across. Fill a large heavy saucepan with 2 to 3 inches of cooking oil and heat over medium-high heat; the oil should be at 350 degrees F before you begin frying. Fry the rounds in the oil, in batches, until golden brown. Place the fry bread on paper towels to soak up excess grease.

NAVAJO TACOS

Steps:

• Prepare scone dough (I use the above mentioned recipe) Spread out scones a little thinner than normal (refer to recipe directions for scones) Fry in 350 oil till golden on both sides.
• Drain and cool just a little.
• Place approx 1/3-1/2 c chili per scone directly on top.
• Place desired amounts of toppings beginning with the cheese and ending with sour cream. Serve with a fork and enjoy!
• Left over scone dough makes a great dessert with honey butter or maple frosting.
• Prep time does not include scone making or chili making time.

NAVAJO TACOS ON FRY BREAD

Steps:

• CHILI: Sort and discard debris from beans and rinse well.
• Place beans in 3-4 quart pot with water; bring to a boil on high heat. Cook uncovered for 10 minutes.
• Remove from heat; cover and let stand for 1 hour. Drain beans and set aside.
• Rinse pot and return to medium-high heat. Add the chopped onion and ground beef and cook till meat is browned.
• Drain the grease and add all remaining ingredients. Bring to a boil on high heat; reduce heat and simmer for 1 1/2 to 2 hours, until beans are tender.
• FRY BREAD: Mix together flour, dry milk, baking powder, and salt. Add shortening and rub mixture with fingers till coarse crumbs form.
• Add water and stir with a fork till dough clings together.
• Knead on a lightly floured surface till smooth (2-3 minutes).
• Divide into 6 portions and keep covered with plastic wrap.
• Shape each into a 6-7 inch circle.
• In a 9x2 inch pan or electric skillet, heat 3/4 inch canola oil to 375 degrees. Fry each piece of dough till it is puffy and golden brown, turning once with tongs.
• Keep warm in 200 degree oven on baking sheets lined with paper towels till ready to serve.
• TO SERVE: Top each piece of fry bread with chili, and as many toppings as you like.

NAVAJO TACO

Steps:

• Brown ground beef & drain.
• Heat refried beans, salsa, garlic powder in a large saucepan, add drained ground beef.
• Fry flour tortillas in oil until light golden brown, drain.
• Spread fried tortillas with meat mixture, top with lettuce & cheese.
• Garnish with black olives and or green onions and salsa.

NAVAJO TACOS

Steps:

• To make fry bread: Mix dry ingredients.
• Stir in water.
• Knead dough lightly; cover and let rest 15 minutes.
• Heat 1" vegetable oil in a 10" skillet.
• Pinch off dough in small amounts and pat dough into thin 8" circles.
• In the hot oil, quickly brown on both sides.
• Drain on paper towels.
• To make filling: Brown ground beef and onion, drain.
• Add beans and garlic salt.
• Simmer 10- 15 minutes.
• To Serve: Spoon filling onto frybread.
• Top with grated cheeses, salsa, lettuce, onion, or whatever sounds good.

NAVAJO TACOS

Steps:

• mix dry ingredients together in large bowl, add 1 1/2 cups hot water, mix well(i use my hands) dough should be soft and pliable, cover with plastic wrap and let sit for at least an hour.
• form dough into small balls and pat out on floured surface.
• in hot oil fry bread on both sides til nice and golden brown.
• ( a cast iron skillet is best for the frying, but any heavy duty skillet will work).
• top fry bread with chili, cheese, lettuce, tomatoes, onions, and any other taco ingredient that you like.
• Enjoy!
• the fry bread also makes awesome sandwiches!

AUTHENTIC NAVAJO INDIAN FRY BREAD (TACO BREAD)

Steps:

• In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
• Mix together dry ingredients in a large bowl; *see note about salt.
• Gradually add warm milk and mix to make a soft dough.
• When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
• Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
• Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
• Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
• You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.

NAVAJO TACOS

Steps:

• Mix flour, baking powder, and salt together in a large bowl. Pour in water; stir dough until just combined. Cover with plastic wrap and let rest, about 15 minutes.
• Heat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Drain off grease. Stir in pinto beans, diced tomatoes with their juices, and chili seasoning until well-blended. Simmer until chili flavors combine, 10 to 15 minutes.
• Grease your hands lightly with oil and pinch off a piece of dough about the size of a baseball. Press it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with remaining dough.
• Heat oil to a depth of 2 to 3 inches in a deep fryer or large saucepan. Fry dough rounds in batches until well-browned, puffy, and cooked through, 2 to 3 minutes per side. Drain on paper towels.
• Divide fry bread among serving plates while still hot. Spoon chili mixture on top.