Sunday, March 18, 2012

Navajo Tacos

Navajo Tacos are a favorite of mine. Basically they are a taco but instead of using taco shells you put all the toppings on fried bread (scones). I always get one when I'm at a fair or on the 4th of July at a booth. I actually think homemade ones are better though. I use prepared bread dough to make it easy like Rhodes. But you can use homemade bread dough or get authentic and make Navajo Fry Bread which is pretty easy to make. I also prefer taco meat over the chili that they use at fairs. This is something we always eat when we go camping because it's easy to cook the scones in oil in a dutch oven. Be sure to make extra scones and serve them warm with syrup or honey-butter for a delicious treat.

Navajo Tacos
by Chelsey W.

Rhodes bread dough or rolls, thawed
vegetable oil
1lb ground beef
packet of taco seasoning (I like McCormick brand)
cheddar cheese, shredded
salad lettuce
sour cream
*other topping ideas include chili, chopped onions, tomatoes, olives

Cook the ground beef and add taco seasoning to meat. Prepare and set out toppings. For the fried bread (scones) heat oil in large pot or dutch oven. You want a medium heat for the oil. To test it put a small piece of dough in the pot and see how it cooks. You want your bread to be golden brown on the outside and cooked through on the inside. Take some bread dough and depending on the size of scone you want to make (I usually put two rolls together) stretch or roll it out like you would a thick pizza crust then drop it in the oil to cook. Once the bottom side is cooked to a golden color, flip it over with metal tongs to cook the other side. Be careful about splattering oil. Lift scone out when done and place on paper towels to absorb extra oil. To make taco simply place fried bread on the bottom then add meat or chili, cheese, lettuce, and other desired toppings. Serve immediately.

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