How do you make tacos and indian fried bread ?
Crispy and delicious on the top, fluffy and chewy on the inside, the Navajo Taco made with fried Indian bread is topped with a meaty mixture of ground beef tacos and cooked beans plus all the ingredients including sour cream, shredded lettuce, cheddar cheese and tomatoes!.
If you’ve never had a Navajo Taco before, now’s your chance to change it up.
° 500 G lean ground beef.
° 1 can. Of dark red beans rinsed them.
° 1 large box. From chopped cherry tomatoes
° 1 small can of green pepper cut into cubes.
° 1/3 cup yellow onion chopped
° 2 cloves finely garlic minced
° 1 tablespoon olive oil.
° 2 teaspoons of chili powder.
° 1 teaspoon paprika.
° 1/2 teaspoon cumin.
° Seasoning: salt & pepper to taste
Another optional ingredients I’ve adding from time to time:
Divided black olives.
Drops of hot sauce.
In a large skillet, I heat olive oil over medium-high heat.
When the oil is hot, I stir-fry the beef until it turns brown, then add the onions and cook, stirring frequently, breaking up the beef when sautéing.
I drained the fat from the beef and went back to the pan, my mum doesn’t drain the fat, she claims it gives it more flavor but you can leave it out if you like.
The 4 step:
Next I added minced garlic, powder chili , paprika, cumin, a can of beans & chopped tomatoes to cooked beef also seasoned with salt and pepper.
I have cooked on low heat for 15 minutes. I spread the meat mixture on a Navajo Fry, then covered it with spinach, cheese, tomato and sour cream, you can use any optional toppings listed above.
Finally, I submitted it directly.
Navajo Fried Bread Ingredients:
2 cups all-purpose flour.
One cup of warm milk.
1 tablespoon of melted butter or ghee.
1 + 1/2 teaspoons of baking powder.
1/2 teaspoon active dry yeast.
1/2 teaspoon salt.
- For frying, I employed vegetable oil.
Combine the flour, baking powder, active dry yeast, and salt together in a large mixing bowl.
I whisked the melted ghee into the warm milk and added this combo to the dry ingredient mixture.
I stirring until mixture holds together & form a ball, so if dough should be a little sticky & elastic, adding an more 1/4 cup of milk if wanted .
The fourth step:
Cover the dough with plastic wrap and let it rest for 15 minutes.
I heated 1 inch of frying oil over the stove in a large cast iron skillet to 360 degrees.
I cut the comfort dough into 12 equal parts. Working with floured hands and one slice of dough at a time, I roll the dough into a 6-inch circle on a lightly floured surface and gently place in the hot oil, cooking for 2 minutes per side until golden brown.
I removed the oil and dried it on a plate lined with paper towels or a baking sheet.
I served the bread soft with the Navajo taco filling!