Friday, January 2, 2009

Navajo Tacos or Indian Fry Bread w/toppings

Isn't it funny how you forget about recipes and when you rediscover them it's like finding an old friend. Such is the case with this recipe. It's actually a mixture of two different recipes and they come together in a pleasing local flavor.

Fry bread recipe:

4 c. flour
1 tsp. salt
4 tsp. baking powder
2 T. lard (or Crisco shortening)
1 1/2 c. water

Sift dry ingredients. Cut in shortening/lard. Add enough water to make a soft dough, but not sticky. Knead well. Let stand at least 30 minutes. Roll a piece of dough out into a circle (slightly smaller than the plate each person will be using). Roll to 1/8 inch thickness. Fry in hot oil. Turn and fry other side. Place on papertowel to drain some oil off. Top with meat/bean mixture, lettuce, tomato, cheese and sour cream (if desired) or guacamole (if desired).

Meat/Bean topping:

This recipe is for a small crockpot. Double if you're using a larger crockpot:

2 c. beans, uncooked and cleaned
1 chopped onion
pepper, salt, garlic and cilantro - to taste
1 lb. ground beef
1 small can tomato sauce
1 15 oz. can Rotel Tomatoes and Chile
1 large container of frozen red chile (mild or hot)

Dump cleaned beans into the crockpot. Add water to about 1 inch above the beans. Fry up your ground beef. Drain. Add to the beans. All all other ingredients to crockpot and cover. Let it cook all day. Stir occasionally.

That's it and so very good it is!
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