Wednesday, June 24, 2009

Navajo Tacos

I got this recipe in a BYU magazine about 5 years ago. It is from the Cougareat and we enjoy it. It takes a little time but is easy. I will share the recipe as written then add my notes at the end.

Prep time 90 mins Cook time 15 min
1 cup warm water
1 Tbsp active dry yeast
1 Tbsp sugar
1 tsp salt
4 Tbsp non fat dry milk
2 3/4 cup bread flour
6 cups beef chili
3 cups shredded lettuce
1 1/2 cup shredded cheddar cheese
1 cup sour cream (or Ranch Dressing)
3 tomatoes, diced

Prepare fry bread: Soften yeast in warm water. Add Sugar, salt, dry milk, and bread flour and knead the misture into a soft dough. In a greased bowl, allow dough to rise until doubles. Turn dough out onto foured surface: punch it down and let it relax 5 minutes. Roll the dough to a thickness of 1/4 inch and cut it into 6 circles with diameter of 6 inces each. Allow circles to rise another 15-20 minutes. Fry dough circles in hot oil until golden brown.

Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, and salsa.

MY NOTES: We do not cut this into circles anymore. We just use a pizza cutter and cut fairly equal pieces. My kids do not like chili so they have their fry bread with honey or powdered sugar (like a scone). Then they have their lettuce or cheese, etc on the side. So one meal still makes everyone happy.

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