Navajo Tacos / Fry Bread from Cooking Classy

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ¾ cup, sliced or 86g

• Garlic

  Raw

  2 clove or 6g

• Chili powder

  Spices

  2 tsp or 5g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  ½ tsp or 1g

• Kidney beans

  Mature seeds, sprouted, cooked, boiled, drained, with salt

  15 oz or 425g

• Tomatoes

  Crushed, canned

  ¹⁵⁄₁₆ can (15 oz) or 411g

• Chili

  No beans, canned entree

  113g

• Flour

  Enriched, Bleached, All Purpose - Kroger

  2 ¼ cup or 270g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  2 tsp or 9g

• Yeast

  Leavening agents, baker's, active dry

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Butter

  Unsalted

  1 tbsp or 14g

• Canola oil

  87g

Directions

1. This recipe is for private use. Instructions Navajo Taco Filling Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste. Cover and simmer for 10-15 minutes. Using a slotted spoon, spoon mixture over fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately. Navajo Fry Bread In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients. Stir until mixture comes together and slightly forms a ball, dough should be fairly sticky (if needed you can add in a little more flour or a little more water to reach a good consistency but try not to overwork the dough). Cover dough with plastic wrap and allow to rest 5 - 10 minutes. Heat 1 inch of vegetable oil in a large cast iron skillet to 350 - 360 degrees over stove top. (Amount of oil listed in recipe is calculated at 16% absorption rate). Divide rested dough into 8 equal pieces. Working with floured hands and one piece of dough at a time (keep other pieces covered with plastic wrap), pat dough out on a lightly floured surface into a 6-inch circle and gently drop into hot oil, and cook until golden brown, then flip and cook opposite side until golden brown. Remove from oil and drain onto a plate or baking sheet lined with paper towels.

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