Recipe: Indian Fry Bread or Navajo Tacos

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INDIAN FRYBREAD OR NAVAJO TACOS
3 c. flour
2 tbsp. sugar, optional
1 c. milk or water
3 tsp. baking powder
1 tsp. salt

Heat shortening in deep pan for frying. Mix dry ingredients thoroughly. Add
liquid. Knead batter slightly. Batter can be rolled out on floured board and
cut in strips or pinched off in small balls, and flattened into shape. Fry
until browned, turning as needed. Bread will rise with frying. Makes
approximately 12 medium size pieces.

NAVAJO TACOS
1/2 c. sugar
1/2 c. shortening
1 c. boiling water
2 beaten eggs
2 pkg. yeast
1 c. warm water
1 tbsp. salt
6 c. flour

Mix yeast with warm water (lukewarm); set aside. Pour boiling water over the
sugar and shortening and stir until dissolved. Cool to lukewarm and add eggs,
salt and yeast mixture. With mixer or wooden spoon, stir in the flour. Knead
until smooth and elastic. Place in greased dish and let rise for an hour.
Pinch off small balls of dough and flatten into a pancake. Place in skillet
with 1/2 inch deep hot oil and fry until brown on both sides. Top with topping
and serve hot. --TOPPING:--

2 lbs. ground beef, browned
1 pkg. taco seasoning mixed with
ground beef
1/2 head shredded lettuce
3 c. shredded cheddar cheese
2 diced med. tomatoes


NAVAJO TACOS
4 c. cooked pinto beans
1 can (15 oz.) tomato sauce
1 sm. jar picante sauce (hot or mild)
1 1/2 lbs. ground beef

Brown beef and add above ingredients. Cook 30 minutes or until most of liquid
is gone. Spoon over fried bread. --FRIED BREAD:--

2 c. flour
4 tsp. baking powder
1/4 tsp. salt
1 tbsp. shortening
1 1/2 c. water

Mix to make firm dough. Divide into 8 pieces. Roll each piece on floured
board to size of large saucer. Punch a hole in center. Fry in deep, hot
shortening or oil until light brown. Drain on paper towels. Prepare bowls of
grated cheese, chopped tomatoes, lettuce, and onions. Top each taco according
to individual taste.

NAVAJO TACOS
--FRY BREAD:--

3 c. flour
3 tsp. baking powder
1 tsp. salt
2 tbsp. shortening
Warm water

Sift flour, baking powder and salt together. Cut in shortening and add enough
warm water 1 teaspoon at a time to make a dough. Mix until dough is no longer
sticky. Pinch off a small handful and roll or pat out to 1/8 inch thick. Fry
in deep fat fryer or on a griddle. --TOPPINGS:--

1 lb. hamburger
1 (6 oz.) can tomato sauce or 1 can
enchilada sauce
1 med. onion
shredded cheese
Chopped tomato
Lettuce, chopped
Avocado slices (optional)

Brown hamburger and onion (reserving a couple tablespoon for topping). Add
tomato sauce or enchilada sauce and heat. Spread on fried bread and top with
shredded lettuce, chopped tomato, grated cheese, reserved onion and avocado
slices.