HOW TO MAKE TACOS AND INDIAN FRY BREAD?
500 gram.Of lean ground beef.
1 can. Of dark red kidney beans, I used the 15 ounces can drain the beans, and rinsed them.
1 large can. Of diced cherry tomatoes, you need to drain it well.
1 small can.Of diced green chilis.
1/2 Cup.Of diced yellow onion.
2 cloves Of garlic, I minced them finely.
1 Large spoon.Of olive oil.
2 small spoons.Of chili powder.
1 small spoon.Of paprika.
1/2 small spoon.Of cumin.
Seasoning: salt and pepper, to taste
OTHER OPTIONAL INGREDIENTS I ADDED FROM TIME TO TIME:
Sliced black olives.
Drops Of hot sauce.
In a wide skillet, I heated the olive oil over medium-high heat.
When the oil was hot, I stir in the beef to brown, and then I added onions and cooked it stirring frequently and breaking up beef when stirring.
I drained the fat from the beef and returned to the skillet, my mom doesn’t drain the fat, she claims it gives it more taste but you can leave it if you’d like.
After that, I added minced garlic, chili powder, paprika, cumin, a can of kidney beans, and diced tomatoes to cooked beef and season with salt and pepper.
I cooked on low for 15 minutes. I spooned the meat mixture onto the Navajo Frybread, then I topped it with the spinach, cheese, tomatoes, sour cream, you can use any optional toppings listed on the list above.
And finally, I served it directly.
NAVAJO FRY BREAD INGREDIENTS:
2 Cups.Of all-purpose flour.
1 Glass.Of warm milk.
1 Large spoon.Of melted butter or shortening.
1+1/2 small spoons.Of baking powder.
1/2 small spoon.Of active dry yeast.
1/2 small spoon.Of salt.
For frying, I used Vegetable oil.
I combined the flour with the baking powder, active dry yeast, and salt together in a large mixing bowl.
I whisk the melted shortening into the warm milk and I added this combo to the dry ingredients mixture.
I stir until the mixture falls together and forms a ball, so if the dough should be slightly sticky and elastic, adding an additional 1/4 cup of milk if required.
I covered the dough with plastic wrap and let it sit for about 15 minutes.
I heated 1-inch of frying oil over the stovetop in a large cast-iron skillet to 360 degrees.
I cut the resting dough into 12 equal parts. Working with floured hands and one slice of dough at a time, I rolled the dough into a 6-inch circle on a lightly floured surface and gently I drop it into the hot oil, and cooked for 2 minutes per side until golden brown.
I removed the oil and drained it on a plate lined with paper towels or a baking sheet.
I served the bread soft with Navajo Taco filling!
But you can also serve it with honey butter for brunch!!