Navajo Tacos

NAVAJO TACOS (and cinnamon scones)

Navajo tacos are often called fry bread, or fried scones that you can pile on the toppings. And boy howdy, they're tasty! Even without the toppings, just fry them up and eat them with a little butter or jam.

I, however, prefer mine piled high and drizzled with ranch dressing.


The dough is simple enough, I bet you have all these ingredients in your house!

• Flour
• milk
• salt
• baking powder

Sift together all the dry ingredients. Add the milk and knead it into a ball.

Let it sit for a little while, so the gluten can form. Otherwise it won't stretch like it should.

You can either roll them out, of just tear a chunk of dough out, stretch it with your fingers until it's the size you want. You'll want it a little bit thinner in the middle so it doesn't puff too much.

Fry it in some melted shortening, that is nice and hot!

Drain it on papertowels.

Serve with your favorite taco toppings. With the leftover dough, you can fry up smaller pieces, and roll them in a sugar cinnamon mixture right when they come off the stove. A nice dessert!

NAVAJO TACOS

• 2 cups flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1 cup milk
• oil/shortening for frying
• Taco toppings (lettuce, taco meat/beans, tomatoes, cheese)

Stir together the flour, baking powder and salt. Add the milk and mix until the dough comes together. add flour if needed. Knead for about 5 minutes, until the dough is smooth, then let it rest for 5 minutes. Heat about 1/2 inch to 1 inch oil in a large skillet. Break off pieces of the dough and either roll out flat, or use your hands. Make a thinner spot in the middle. Fry until brown on each side. Let drain on paper towels. Top with taco toppings. Makes about 5-6.

For a dessert, use smaller pieces of dough and roll in cinnamon/sugar mixture right when they come off the stove.