Navajo Tacos with Veggies and Indian Fry Bread

 Fry Bread:

3-3 1/4 cups all purpose flour, plus about 1/2 cup for shaping

1 1/2 tsp baking powder

2 tsp salt

1 1/4 cups very warm water

canola or vegetable oil for frying 

For Fry Bread:

1.  Place 3 cups flour, baking powder and salt into large bowl.  Mix.

2.  Add 1 1/4 cups very warm wataer to bowl and stir with a largea spoon just until combined.

3.  The mixture should be soft, but not sticky.  If the dough is wet and sticky, add ore flour, a little at a time until dough is still soft, but not wet.

4.  Divide the dough into 6 pieces.  Pat out on clean floured surface or between hands that have been dusted with flour.  At this point I let the dough rest while cooking the meat filling and preparing the other toppings. 

5.  Heat oil in pan to 350 degrees.  The oil should be at least 2 inches deep in the pan.  Be sure to use a pan that is fairly deep to prevent the oil from  bubbling over the edge.

6.  When oil is heataed, carefully place the dough into the hot oil one at a time.  Make sure the temperature does ot drop too much.  If placing a piece of dough into the oil makes it stop bubbling, wait to add another piece of dough.  I cook two pieces of dough at a time.

7.  Cook on each side until golden.  Remove from oil to a paper towel or piece of parchment paper.

 

For Tacos:

 1.  Cook the ground beef in a skillet over medium heat.  Drain any grease from pan and discard.

2.  Add chopped onion and all seasonings.  Cook until onion is softened.

3.  Add one can of beans. After the meat and bean mixture has cooked a few minutes, use a potato masher and smash down about 1/2 of the beans (optional)

4.  Cook until mixture is heated through.  Remove from heat and cover until ready to assemble.  This may also be made a day or two ahead an then simply reheated when ready to serve.

5.  Chop all of the topping ingredients and set aside in bowls for easy assembly.

Assembly:

Place warm fry bread on each plate.  Let each person place desired toppings to make their own Navajo taco.  Serve immediately.

Fry Bread  (with yeast)

1 cup warm water

1 Tbsp yeast

3 Tbsp sugar, divided

1/3 cup of canola or vegetable oil

1 tsp sea salt

1 large egg

3 1/2 cups all purpose flour, plus extra for rolling or patting out

 

1.  Place warm water, yeast and one Tbspof sugar in a large bowl.

2.  Let yeast bubble and rise.

3.  Add rest of sugar (2 Tbsp) oil, salt, and egg.  BLend with whisk.

4.  Add 3 cups of all purpose flour and mix with large spoon.  Slowly add the additional 1/2 cup just until the dough is no longer sticky.  This will vary according to the humidity.  The dough should have a matte finish.

5.  Let rest for about 30-45 minutes covered  (or up to 1 1/2 hours), or until the dough is nearly doubled in size.

6.  When reaady to fry, divide the dough into 12 pieces. I use 6 for tacos and 6 for dessert fry bread (nutella, powdered sugar, honey butter or butter and jam).  

7.  Follow recipe directions frying dough and for topping fry bread.

For Taco Filling:

1 lb ground beef

1 cup chopped onion

1 tsp salt and pepper

2 tsp cumin

1/2 tsp chili powder ( or to taste)

1 tsp cumin

1  (15 oz) can small red beans, kidney beans, garbanzo or refried beans (optional)

Topping:

lettuce

cheese

tomato

olives

sou cream

avocado

sour cream or pain unsweetened Greek yogurt