Prep 1 hr
Cook 10 mins
my husband grew up in bluff utah and this is his most favorite meal, everytime he comes home on leave this is the first meal i have to make for him
- 4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons powdered milk
- 2 (8 ounce) canscooked chili (i use homemade)
- 2 cups shredded lettuce (approximate)
- 1 cup diced onion (approximate)
- 1 cup diced tomato (approxiate)
- 2 cups shredded cheese (approxiate)
- 2 -3 cups lard or 2 -3 cups oil, for frying the bread
- sour cream (optional)
- avocados (optional) or guacamole (optional)
- salsa (optional)
- 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.
- the fry bread also makes awesome sandwiches!
So good, and much better than using store bought tortillas. My favorite type of tacos. the whole family loves them. I'll be making this again soon
i love navajo tacos. my stepmother would make this whenever we had leftover chili. omg! we would beg my stepmom to make it because it was so good. my stepmom spent twenty something years in monticello, ut, so she has a lot of good recipes that we love.