Navajo Tacos (Indian Fry Bread)

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  2 cup or 250g

• Baking powder

  Leavening agents, low-sodium

  2 ½ tsp or 13g

• Salt

  Table

  1 tsp or 6g

• Water

  Plain, clean water

  1 cup or 237g

• Canola oil

  3 cup or 654g

• Canola oil

  1 tbsp or 14g

• Onions

  Sweet, raw

  ½ onion or 166g

• Chili powder

  Spices

  2 tsp or 5g

• Cumin

  Spices, cumin seed

  ¹¹⁄₁₆ tsp, ground or 2g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Paprika

  Spices

  ½ tsp or 1g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Red peppers

  Hot chili, raw

  0.003 cup, chopped or diced or 0.4g

• Chili powder

  Spices

  ⅛ tsp or 0.3g

• Refried beans

  Canned, traditional style (includes usda commodity)

  1 can or 443g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Chili

  No beans, canned entree

  100g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Lettuce

  Red leaf, raw

  100g

• Olives

  Pickled, canned or bottled, green

  1 olive or 3g

• Avocados

  Raw, All commercial varieties

  100g

• Pico de gallo

  Campbell soup company, pace

  100g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

Directions

1. In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms.A Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap.A Let the dough rest for 10 minutes.A
2. Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap while you prepare to fry them.
3. Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.
4. In a large skillet, heat the oil over medium-high heat, then add the onions and cook for 2-3 minutes, just until they begin to soften. Add the meat and brown with the onions.
5. When the meat is no longer pink, add all of the spices, kidney beans, tomatoes, and chilies, and decrease the heat to medium-low. Stir everything together, then cover and simmer for 10 minutes, then use to top Indian fry bread for Navajo tacos.
6. Add any toppings you like to the base of fry bread and taco mixture, piling it high.
7. Recipe by: Amy Nash, House of Nash Eats (source: https://houseofnasheats.com/navajo-tacos-indian-fry-bread/)