Recipe: Navajo Tacos

In our house, we love most things Tex-Mex. Okay, the truth is, I love most things Tex-Mex and since I do all the cooking around here, we eat a lot of it.  It's one of the perks of being the cook!  I have been trying to add more vegetarian dishes to our weekly menu and I have to say this was a huge hit with the family...especially since my girls don't love traditional tacos.  I made these a couple of weeks ago, but was reminded of them when The Pioneer Woman posted her fry bread recipe.  While I didn't use her recipe for the bread, I might give it a try the next time I make these.  I have a recipe that I have been using for awhile now.  It is super simple, doesn't use milk and taste delicious (especially when covered with beans, lettuce, cheese, etc.)  I don't usually make our tacos with meat.  I make mine with my Crock Pot Pintos, lettuce, tomatoes, cheese and lots of salsa verde (as seen in the above picture...lol.) but it would be just as delicious with beef or chicken as well. 

Navajo Tacos

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Ingredients

1 cup AP flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying

pinto beans
taco meat
lettuce
tomatoes
shredded cheese
salsa
sour cream

Directions

In a large bowl, whisk together the flour, salt, powdered milk and baking powder. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump. Flour your hands and begin to mix the dough, trying to get all the flour into the mixture to form a ball. Don't knead the dough, just mix it well.  Cut the dough into four pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.  They don't need to be perfectly round by any means.

Heat the vegetable oil to about 350 degrees. Your oil should be about an inch deep in a large cast-iron skillet or other large frying pan. 

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.

To assemble the tacos, start with a fry bread then layer on your toppings; pinto beans, meat, lettuce, tomatoes, shredded cheese, salsa, sour cream...whatever you would like.


Enjoy! 

 

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