Recipe: Navajo Tacos

NAVAJO TACOS
SUNSET 1993 ALL-TIME FAVORITE RECIPES

Puffy fried bread rounds filled with beans and beef are popular fare at rodeos,
fairs, and fiestas throughout the West. If you don't mind a bit of a mess, eat
these big sandwiches with your hands. Or use knife and fork.

Fiesta Chili Beans (recipe follows)
Fry Bread (recipe follows)

1 or 2 large firm-ripe tomatoes
3 cups shredded mild Cheddar cheese (about 12 oz.)
4 cups finely shredded iceberg lettuce
1-1/4 cups thinly sliced green onions
1 cup purchased red or green chile salsa
1 cup sour cream (optional)

Prepare Fiesta Chili Beans; keep warm. Prepare Fry Bread; keep hot.

Cut a thin slice of the top and bottom of each tomato. Then cut tomatoes
crosswise into 1/8-inch-thick slices. On each slice, make a cut from edge just
to center; set aside.

To assemble each taco, lay a piece of hot Fry Bread, cupped side up, on a
plate. Spoon Fiesta Chili Beans equally into each cup, then top with cheese,
lettuce and onions. Arrange 1 or 2 tomato slices on top of each taco as
follows: hold each slice on opposite sides of center cut, then fold the flaps
in opposite directions to form a base so slice stands upright. Set tomato
slices on tacos.
Top tacos equally with salsa and, if desired, sour cream. Makes 6 servings.

Fiesta Chili Beans. Rinse and sort through 1 cup dried Great Northern or pinto
beans, discarding any debris. Combine beans and 4 cups of water in a 3- to 4-
quart pan. Cover and bring to a rolling boil over high heat; boil for 10
minutes. Remove from heat and let stand for at least 1 hour or until next day.
Drain beans, discarding liquid. Set beans aside.

Rinse and dry pan. Heat 1 tablespoon olive oil or salad oil in pan over medium
heat. Add 1 large onion, chopped; cook stirring often, until onion is soft
(about 5 minutes). Add onion to drained beans.

Crumble 1 pound lean ground beef or bulk sausage into pan and cook over high
heat, stirring often, until well browned. Discard fat.

Add beans and onion to meat. Then stir in 3 cups chicken broth; 1 tablespoon
chili powder; 2 cloves garlic, minced or pressed; and 2 teaspoons each ground
cumin, dry oregano, and dry basil. Bring to a boil over high heat; then reduce
heat, cover, and simmer until beans are tender to bite (1-1/2 to 2 hours). For
a thicker consistency, uncover and boil , stirring often, until liquid is
reduced to desired thickness. If made ahead, let cool; then cover and
refrigerate for up to 3 days. Reheat before serving.

FRY BREAD

Fry bread has been basic fare among the Navajos for centuries; we offered our
first recipe for the golden, puffy rounds in 1964. These days, the breads are
often served as a base for Navajo Tacos, with toppings of ground beef, beans,
and cheese.

2 cups all-purpose flour
1/2 cup instant nonfat dry milk
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons solid vegetable shortening
3/4 cup water
Salad oil

In a large bowl, mix flour, dry milk, baking powder, and salt. With a pastry
blender or 2 knives, cut in shortening until mixture resembles coarse crumbs
(or rub shortening into flour mixture with your fingers). Add water and stir
until dough holds together.

Turn dough out onto a lightly floured board. Knead until smooth (2 to 3
minutes). Divide dough into 6 equal pieces. Work with one piece of dough at a
time; keep remaining dough covered with plastic wrap. Shape one piece of dough
into a ball; then pat out on board to make a 6- to 7-inch round. Cover with
plastic wrap. Repeat to shape remaining 5 pieces of dough.

Line 2 baking sheets with several layers of paper towels. In a wide frying pan,
heat 3/4 inch of oil to 375 F on a deep-frying thermometer. Add dough rounds,
one at a time; cook, turning once, until puffy and golden brown (1-1/2 to 2
minutes). As each bread is cooked, transfer it to a towel lined baking sheet,
cover loosely, and keep warm until all breads have been cooked.

If made ahead, let cool completely; then wrap airtight and refrigerate until
next day. To reheat, place bread rounds slightly apart on baking sheets and
heat, uncovered, in a 375 oven until heated through (about 5 minutes). Makes 6
breads.