Navajo Tacos

This is a recipe inspired by my friend Jean S. The first time I had one was at her house. She is an amazing cook. I loved going over to her house for dinner because she always made something amazing. Her secret she said was cooking magazines. Essentially the Navajo taco is just that, a taco. The toppings are virtually endless. In fact the night I had this at Jean’s house we had grilled shrimp. You can also serve the fry bread for dessert with some honey butter.

Fry Bread:
2 c flour
1/2 tsp salt
1/2 c dry milk powder
1 tbsp baking powder
1-1/2 tbsp shortening
2/3 to 3/4 c warm water
Vegetable oil for frying

In a medium bowl mix dry ingredients; cut in shortening. Gradually add the water, mixing until dough comes together to form a ball. Be careful not to knead or mix the dough too much or the bread will be crispy or tough. Divide into 10 balls. Cover; let rest for 15 minutes. Roll each ball into a 6-inch circle. Make a small hole in the center of each disc. This will allow it to cook evenly. Pour the oil into a pan. There should be about 1-2 inches of oil. Heat to 375. Slide each disc into oil; fry for about 2-3 minutes on each side or until puffed and golden. Drain.

Toppings:
Chopped onions
Chopped tomatoes
Shredded lettuce
Shredded cheese
Cooked hamburger
Refried Beans
Chili
Cooked shrimp
Salsa
Sour cream
Guacamole

To serve top the flat bread with your choice of meat then add the vegetables. Enjoy!