Navajo Chalupas
From keni 13 years ago
- ~1 hour to make
- Serves ~6-8
For week 7 of my NFL series, I topped traditional Navajo flat breads with ingredients that combined to represent the Steelers logo colors. These ended up being flavorful and easy to eat. Perfect for football! Week 7 Steelers-32 Cardinals-20
Ingredients
For Fry Bread
- 4 cups flour shopping list
- 2T baking powder shopping list
- 2t salt shopping list
- 13/4-2 cup warm milk shopping list
- shortening, lard or coconut oil for frying shopping list
For Bean Sauce
- 1 cup refried beans(or 1 can) shopping list
- 1lb fresh Mexican chorizo(try this to make your own! Mexican Chorizo De Puebla), drained shopping list
- 7oz spicy tomato sauce shopping list
- about 1/2 cup sour cream shopping list
For Toppings
- about 1 cup cooked black beans(or 1 can, drained) shopping list
- about 1 cup frozen corn(just thawed, no need to cook) shopping list
- 1 10oz can rotel type tomatoes shopping list
- 8oz cojack cheese, shredded shopping list
- 4oz Cotija cheese, grated shopping list
- fresh cilantro shopping list
How to make it
For Bean Sauce
- Combine beans, chorizo, tomato sauce and sour cream. Mix well and set aside.
- Mix corn, black beans and Rotel tomatoes together and set aside.
For Fry Bread
- Combine all dry ingredients and mix well.
- Add milk a lil at a time, mixing while adding, until a smooth dough forms. It shouldn't be sticky.
- Don't over work the dough, just adjust the liquid/flour, as needed, then cover with a damp towel and let rest about half an hour.
- Heat about 1 inch oil in heavy pan, to about 370 degrees.
- In hands, or on lightly greased surface, press balls of dough into disk-ish shapes, about 1/4 of an inch thick.
- Heat in oil on each side until golden brown. Just flip once.
- Remove from oil and drain on wire rack or paper bags.
- Continue with remaining dough. Make sure oil is maintained at a temp of between 365-375.
- When dough is all fried, spread each piece with a bit of the bean mixture, top with a lil shredded cojack, then top with the corn/black bean/tomato mixture, and finally a bit of the Cotija.
- Place under the broiler for a couple minutes just to warm through and melt the cheese.
- Add fresh cilantro at serving.
The Rating
Reviewed by 1 people-
The whole family loved these!!! I realized I didn't have ANY tomato sauce to mix with the meat. Had to think quick and used some V8 juice I had. I thought it would make it runny and thin but with the sour cream it stayed pretty thick and worked gr...more
mommyluvs2cook
in Santa Fe loved it
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