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Navajo Tacos

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Anonymous (not verified)
Ingredients
  All purpose flour 4 1⁄2 Cup (72 tbs)
  Instant nonfat dry milk powder 2 Tablespoon
  Baking powder 1 Tablespoon
  Salt 1 Teaspoon
  Warm water 1 1⁄2 Cup (24 tbs)
  Vegetable oil 1 Tablespoon
  Chili topping 1 Tablespoon
  Shredded lettuce 3 Cup (48 tbs)
  Tomatoes 2 Large
  Onion 1 Small
Directions

Combine first 4 ingredients in a mixing bowl, and blend thoroughly.
Gradually add water, stirring to form stiff dough.
Turn dough out onto a floured surface; knead 5 minutes or until elastic.
Divide dough into 8 equal portions; let rest 10 minutes.
Roll each portion into a circle about 8 inches in diameter and 1/8 inch thick.
Fry dough rounds, one at a time, in 1 inch hot oil (400° to 450°) about 1 minute on each side or until puffed and golden brown.
Drain rounds on paper towels.
Keep warm while frying remaining dough.
Spoon an equal amount of Chili Topping on each piece of fry bread.
Top with lettuce, tomatoes, and onion.
Serve immediately.

Recipe Summary

Cuisine: 
American
Servings: 
8

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