Navajo Tacos

I decided to try out this old favorite and got rave reviews from some quarters of my table as well as no complaints from the others including the vegetable haters. See my blog/rant.

I made the fry bread a couple of hours ahead of time and it was still good. I re-warmed it in the microwave for just a few seconds, but I think it would be better to time it to be ready just as you build the tacos.

Yield

Serves 6-8.

Ingredients

  Fry bread
2 cups buttermilk (or milk and lemon juice)
1 egg, beaten
2 tbsp vegetable oil
2 tbsp sugar
2 tsp Kosher salt
1½ tsp baking powder
¼ tsp baking soda
1 tbsp yeast
4 cups flour
 
  Taco fixings (see below)

Preparation

1. Mix dry ingredients together in a large bowl (or use a KitchenAid®). Warm milk, beat eggs with oil and mix all together for several minutes. Add enough extra flour to make the dough come away from the side of the bowl. Spray a large bowl with cooking spray and put the dough into it. Spray the dough with cooking spray, cover and set aside until it doubles.

2. Cut the dough into 6-8 pieces and roll or otherwise form each into a flat round. Set on floured surface to rest and cover.

3. Heat a good inch or more vegetable oil in a skillet larger than the size of fry bread you want. Once oil reaches 375°, fry formed dough to golden brown on each side. Set on paper towel to cool.

4. Build the tacos using your favorite taco or burrito ingredients. Here’s my take on the process. I might fire the cheese under a broiler for a few seconds before adding the rest of the ingredients.