Recipe: Navajo Tacos and Fried Bread (Family Circle magazine, 1980's)

NAVAJO TACOS

FOR THE NAVAJO FRIED BREAD:
4 1/2 cups all purpose flour
1 tbsp baking powder
2 tbsp non-fat dry milk
1 tsp salt
1 1/2 cups warm water
1 cup vegetable oil

FOR THE TACO FILLING:
Chili Topping (recipe follows)
1 1/2 cups shredded iceberg lettuce
1 medium size onion, finely chopped
2 medium size fresh tomatoes, chopped
Lettuce leaves (optional, for serving)

TO MAKE THE FRIED BREAD:
Combine flour, baking powder, powdered milk and salt in a large bowl. Gradually pour in 1 1/2 cups warm water and mix with dry ingredients to form a ball. Knead in bowl or on a lightly floured surface with floured hands until smooth and elastic, about 10-minutes.

Cut dough into eight equal pieces. On a lightly floured surface, pat each piece with palms of hands, or roll out with a rolling pin, into a circle 8-inches in diameter and about 3/8-inch thick.

Pour enough oil in a medium-size skillet to make a 3/4-inch depth. Heat oil to 450 degrees F.

Slip flat dough rounds, one at a time, into hot fat and fry, turning once, about 2-minutes on each side, until puffed, golden and crisp. Drain on paper toweling. Keep warm while frying other dough rounds.

TO MAKE THE TACOS:
Place 1 warm fried bread on each of 8 warm plates. Divide Chili Topping mixture evenly on fried bread. Garnish each with lettuce, tomatoes and onion. Serve at once on a bed of lettuce leaves, if desired.

CHILI TOPPING

1 1/2 pounds ground beef or raw ground turkey
1 tbsp vegetable oil
1 1/2 to 2 tbsp chili powder
2 cups cooked pinto beans (3/4 cup dried, uncooked)
1 1/4 cups Cheddar cheese, shredded, lightly packed

Saute meat in oil in a medium-size skillet, stirring constantly, until pinkness disappears. Stir in chili powder and pinto beans. Cook about 3-minutes until beans are hot. Blend cheese into meat-bean mixture. Stir until melted.

Makes 8 servings
Source: Family Circle Magazine, Feb 1980;
reprinted in the Modesto Bee newspaper, Sep 16, 1987