Navajo Tacos on Fry Bread

photo by diner524



- Ready In:
- 3hrs 30mins
- Ingredients:
- 23
- Serves:
-
6
ingredients
-
Chili Beans
- 1 cup dry pinto beans or 1 cup great northern bean
- 1 quart water
- 1 large onion, chopped
- 1 lb ground beef
- 3 cups chicken broth
- 1 tablespoon chili powder
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
-
Fry Bread
- 2 cups flour
- 1⁄2 cup instant nonfat dry milk powder
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons shortening
- 3⁄4 cup water
- canola oil, for frying
-
Toppings
- 1 tomatoes, chopped
- 1 cup salsa
- 1 cup sour cream
- 12 ounces cheddar cheese, grated
- 1⁄2 lb iceberg lettuce, shredded
- 1 cup green onion, sliced
directions
- 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.
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Reviews
-
I made this for lunch for DD and myself, so I only made half the recipe. The first two I just hand shaped and I don't think I got them thin enough, so the 3rd one I rolled out thinner. I have to admit that I cheated and used canned northern beans, so I skipped the first part of the directions, which ended up working out fine. We used lettuce, cheese, tomatoes, sour cream and salsa as the toppings. This is not a recipe I would use often, as it takes time to prepare, but very tasty all the same and a nice switch from regular taco's. Thanks Al Al for a great recipe. Made for Spring PAC 2008.
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I like these, really I do. I'm just not sure I made them correctly. The chili was very extremely dry by the time it cooked for an hour and a half (but tasty!) and the frybread was entirely, overly? crisp. It was a challenge to eat. I tend to be a minimalist when it comes to toppings and used only cheddar cheese, lettuce and tomatoes. It was yummy. Perhaps an indication of whether the bread should be at all pliable when done would be helpful to the cook attempting these for the first time. Since I have extra frybread pieces now in my freezer, I am sure to try again.
RECIPE SUBMITTED BY
I'm a stay at home mom of a 5 year old boy, a 3 year old girl and an almost year old sweet baby girl. I love to cook (it's what I do for fun as well as out of necessity) and to entertain--and am finally learning to enjoy doing the dishes afterward. :) My husband loves to try new foods and likes lots of flavor, so it makes cooking really fun! We also have recently been studying a lot on health and nutrition and have been enjoying experimenting with new recipes that have a lot more whole food ingredients. I am learning why I always liked home-cooked food better than packaged and prepared stuff. :) I love my family and enjoy feeding them well!
I mainly post recipes for my own convenience (nutritional facts, to get them off the little scrap of paper and where I can find them...) but if anyone else can use or enjoy them, go right ahead! Maybe someday I will get all of mine on here, but for now, I love looking at all of everyone else's recipes and have gotten some great "keepers" for our family.
Please note that cooking times on any of my recipes are just guesses as I rarely have the opportunity to cook an entire dish or meal without interruption. :) I usually start dinner around 3:30 or 4 while the kids are napping, then pick up again around 5:30 or 5:45 and still get interrupted several times! :)
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