Growing up, whenever we had Navajo tacos it was quite the treat. My parents would fry up some scone dough - and we'd eat navajo tacos for dinner and scones for dessert. However, when we first got married - I tried to make frybread for dinner and ruined my favorite Aggie shirt. I've been wary of using frying oil ever since. Of course, I still do fry things on occasion - but that wariness in conjunction with our goal of eating healthier led me to this flatbread version of Navajo tacos. Honestly, it was just as delicious and much healthier than having the dough fried in oil.
Navajo Tacos
Frybread Source: Adapted from Cook and Craft Me Crazy
Ingredients:
Biscuit Dough (found below)
Chili
1/2 lb hamburger (cooked)
Lettuce
Cheese
Salsa
Assorted toppings
Directions:
Directions:
Separate biscuit dough into six sections. Roll out flat. Sprinkle dough with cumin, chili powder, and salt. Place on George Forman and grill until golden brown. Cook hamburger and warm chili through. Top with chili, lettuce, cheese, salsa and other assorted toppings. Serve hot.
Biscuits
Source:Adapted from AllRecipes
Ingredients:
Directions:
In a large bowl, combine the sugar and the oil with the warm water. Stir in the yeast. Allow to sit for 5 minutes for the yeast to proof. Add in the flour, salt, and baking powder. Mix together. Add 2 more cups of flour, oil hands well and knead until dough is firm and begins pulling away from the sides of the bowl, adding more flour as needed. Heat at least an inch of oil in a large cast iron skillet.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening or butter
1 cup milk
Directions:
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles small peas. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times.
Indian Fry Bread
Source: Adapted from Taste and Tell
Ingredients:
5 tablespoons sugar
3 tablespoons oil
2 cups warm water
1 tablespoon active dry yeast
3 cup all-purpose flour
1 tablespoon salt
2 teaspoons baking powder
2-4 cups additional all-purpose flour
oil for frying
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening or butter
1 cup milk
Directions:
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles small peas. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times.
Indian Fry Bread
Source: Adapted from Taste and Tell
Ingredients:
5 tablespoons sugar
3 tablespoons oil
2 cups warm water
1 tablespoon active dry yeast
3 cup all-purpose flour
1 tablespoon salt
2 teaspoons baking powder
2-4 cups additional all-purpose flour
oil for frying
Directions:
In a large bowl, combine the sugar and the oil with the warm water. Stir in the yeast. Allow to sit for 5 minutes for the yeast to proof. Add in the flour, salt, and baking powder. Mix together. Add 2 more cups of flour, oil hands well and knead until dough is firm and begins pulling away from the sides of the bowl, adding more flour as needed. Heat at least an inch of oil in a large cast iron skillet.
Flour your work surface, then roll the dough into a long rope. Cut into 16 equal portions. Roll each into a ball and flatten into a disc. Keep the dough covered, and working with one or two portions at a time, fry in the hot oil until browned and bubbled. Flip and cook the opposite side. Drain on paper towels.
No comments:
Post a Comment