Fry Bread Tacos
After enjoying "Navajo tacos" in a restaurant in Window Rock, Arizona, I went home and came up with this recipe. Our daughter's school roommate, a Navajo Indian, helped my improve the fry bread. I've served this often-both at home and on the ranch where I work-and everyone loves it!—Thelma Tyler, Dragoon, Arizona
Reviews
This is a fairly great representative recipe of a Navajo Taco, although even among Navajos there are variations. I live/work on the Navajo reservation and am married to a Navajo. My mother-in-law (who makes the BEST fry bread) does not use powdered milk. She slow-cooks dry pinto beans all day, adding a can of green chilies, about a pound of browned ground beef, and a can of Hormel chili (no beans). And the type of flour is key! Trust me! Blue Bird flour all the way. (But if you don't live where Blue Bird if sold, try a generic store brand.) She also uses a higher ratio of lard (yes, lard, not shortening) in her recipe. Which brings me to a final thought...as with many creations passed down from one generation to the next, the dough is made with handfuls, scoops, and pinches, not measurements. And when it's time to shape the dough, it's done by hand--pinching off a section of dough, rolling, stretching, shaping--never a rolling pin (unless you're me). We don't put a hole in the middle before frying. When the fry bread is ready, top it with layers of the bean/meat mixture, shredded lettuce, tomatoes, shredded cheese, and onions! No baking required. Serve with a fork and knife. Yum! But again, for non-natives to recreate at home: good job!
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