Sunday, January 11, 2015

Navajo Fry Bread Tacos

This has been one of our family's favorite meals for years now. I used to just use Rhodes dough, but when I came across this recipe it managed to make an already favorite meal even more amazing. This dough is simple but there is just something about the taste and texture of it that just doesn't compare. A quick and easy meal that manages to please everyone's tastes is definitely a winner! The fry bread is also yummy as a dessert served with a little honey drizzled on, or melted butter and sprinkled with cinnamon sugar.

Fry bread:

2-3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
4 cups oil for frying, or as needed


2 cans chilli
shredded Cheddar cheese
shredded lettuce
diced tomatoes
diced avocado or guacamole
sour cream

For the dough, in a medium bowl stir together 2 cups flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Slowly add more flour (about 1/2 cup) until you are able to handle the dough. On a floured surface, knead the dough until smooth, about 5 minutes. Let the dough rest for 5 minutes. Heat oil in a large skillet. Roll dough into small circles (makes about 10) and flatten, then fry bread in the oil until golden on both sides, turning only once. Drain on paper towels. Heat chilli in sauce pan and prepare toppings then layer toppings on the fry bread for each serving.



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