Navajo Tacos on Every Corner



We could have had taco trucks on every corner, but instead we chose the short-fingered vulgarian.


For the toppings we like chopped onions, tomatoes, shredded lettuce, black olives, shredded cheese, and sour cream.

For the Chili

1 Cup dried beans. I like pink beans but you can use pinto or Great Northern beans.

1 Large onion, chopped                                           1 lb ground beef or ground turkey

1 Tbsp vegetable oil                                                   3 Cups chicken stock

1 Tbsp chili powder, 2 cloves garlic, crushed or chopped

2 tsp each: cumin, oregano, basil leaves.

Sort and discard debris from beans, rinse well, and place in a big pot with a quart of water. Bring to a boil on high heat. Cook uncovered for 10 minutes. Remove from heat, cover and let stand for an hour. Drain the beans and set aside.  Rinse the pan and set it back on medium heat; add onions and oil; stir until onions are limp, 3 to 4 minutes. Scrape the onions from the pan onto the beans, which are usually draining in a colander in the sink.

Brown the meat in the pot, stirring until no pink is left. Drain fat from pan. Now add in the beans and onion along with the chicken stock and the herbs and garlic. Stir until blended, bring to a boil then reduce to a simmer, cover, and let it cook for about 90 minutes or until the beans are tender.

This can be used right away or refrigerated for up to 3 days.

For the Fry Bread

2 Cups flour                                                                          1/2 tsp salt

1/2 Cup instant non-fat milk                                          2 Tbsp shortening

1 Tbsp baking powder                                                        3/4 Cup water

I make the dough in the food processor but you can make it by hand, mixing it with a couple of forks.

Mix the flour, dry milk, baking power and salt. Add the shortening and pulse a few times until it’s incorporated and the mixture looks like coarse crumbs. With the motor running, pour the water into the feed tube, and stop as soon as the dough just begins to hold together. On a floured surface, divide dough into six equal portions; keep covered with plastic wrap. Take one of the pieces and either roll it out or pat it into a 6″-7″ round.  Place a piece of waxed paper on a plate and put the rolled out round on it, then cover it with another piece of waxed paper. Continue rolling them out and stacking them, divided by waxed paper.

In a 9″ skillet heat 3/4″ of cooking oil until it ripples a little, or to 375° if you’ve got a thermometer. Cook each round of fry bread until just brown on the bottom, then turn it to cook the other side. It will puff up in big blisters if the oil is hot enough. Remove from oil and drain between paper towels.

How to eat this glorious creation, 


Dressing your taco


Put a round of fry bread on your plate. Dip out some chili onto the bread with a slotted spoon, then add toppings.


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