Recipe

Navajo Tacos Recipe

	Cookingfun / All my dishes 1 year, 6 months ago It’s a bit of work to make these but if you do it right, your efforts will be well rewarded. Prep:30m Cook:90m Servings:4	Cookingfun
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Ingredients

Fry Bread

1 1/2 c water

6 rounded teaspoons baking powder

1/2 teaspoon salt

3 1/2 to 4 c all-purpose flour, sifted

vegetable oil

Red Chile Sauce

12 Red Chile Pods (look for long variety, 6 to 10 inches in length)

½ tsp. salt

2 cloves garlic, minced

½ tsp. Oregano

Main Ingredients

1 large or 2 medium size potatoes, diced into small cubes

2 to 3 tablespoons of vegetable oil or butter

1 small to medium onion, diced

1 12 oz can of pinto beans

1 full boneless skinless chicken breast, cooked and diced or shredded

Directions

Fry Bread

In a large bowl mix thoroughly salt, flour and baking powder

Use Water that is very warm, just short of hot.

Thoroughly knead with hands on a floured surface (about 5 minutes). The dough should be elastic but not sticky. You may have to adjust water or flour to get a good consistency. Form into a ball, cover and set aside.

When ready to fry, heat vegetable oil in a large skillet. Depth should be about 1 inch to fry properly. Grease should be hot but not hot enough to smoke.

Divide dough into 1 inch balls. With a floured rolling pin, roll each ball out on a well floured surface to form a thin circular disc. Fry the disc flipping once so each side is a nice golden color

Place each fry bread on a paper towel covered plate to absorb the grease.

Red Chile Sauce

1. Remove stems, seeds and internal veins from chile pods while rinsing under light steady stream of water.

2. Place chile pods in a saucepan and pour enough water to cover pods.

3. Bring to a boil. Cover. Simmer over low heat 20 minutes.

4. Place pods in a food processor or blender with half of the cooking liquid.

5. Add salt, garlic and oregano. Process or blend pods until smooth.

Cook chicken covered in water. While chicken is cooking, in a large frying pan place diced potatoes in oil or butter and cook until slightly golden brown. Add diced onion and cook until tender. Add drained can of pinto beans, shredded chicken and a small amount of chile sauce. Cook over medium heat until hot.

Place enough taco mix on top of a fry bread to lightly cover it. Pour as much chile sauce over the top as you like. Generously sprinkle the top with grated cheese.

Enjoy!

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