INDIAN TACO - NAVAJO TACO
In my region the Indian Taco is also called a Navajo Taco. Regardless of what region you are in these are very tasty! Either make this recipe or if you find one on a menu at a restaurant or roadside table, ORDER ONE! You'll be glad you did :)
In my region, Fry Bread Mix is available so I can just add water to my mix and I'm good to go! So if you can get the mix, go for it! If not, follow the instructions for the fry bread below.
Ingredients for Fry Bread:
4 cups of flour
1 tbs. baking powder
1 teaspoon salt
2 tbs. powdered milk
1 ½ cups warm water
1 cup shortening
Extra flour to flour your hands
Fry Bread Directions:
Put flour in bowl, add baking powder, salt and powdered milk. Mix.
Mix in warm water to form dough.
Cover hands in flour.
Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes.
Shape dough into balls about 2 inches across then flatten by patting and stretching the dough.
Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other.
This is a wonderful bread that can be used as a dessert by topping with honey, powdered sugar, etc. or can be used for main dishes such as topping with taco ingredients for an "Indian Taco" below.
Ingredients for Indian Taco Topping:
1 pound lean ground meat (beef, lamb, venison or pork)
1 cup diced onion
4 cooked Navajo Fry Breads (see recipe above)
1 head iceberg lettuce, shredded
3 tomatoes, diced
2 cups shredded sharp Cheddar cheese
1 (3-ounce) can diced green chiles, drained or fresh Hatch green chiles diced.
Sour cream (optional)
Indian Taco Preparation:
In a large frying pan over medium-high heat, brown ground meat and onions until cooked; remove from heat.
Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, cheddar cheese, and green chiles onto top of each Fry Bread. top with sour cream, if desired, and serve open-faced and eat with a fork.
Makes 4 servings.