Navajo Tacos
This is a meal with a long history and I like food with history. It is fun to make foods that have stories with the kids. For more history and a more authentic fry bread recipe please go here.
In my family we use ordinary bread dough to make our fry bread or scones as we call them. For my history part: We had little money growing up and my mother did the best she could to keep our food budget as low as possible. That led to her making all our bread with a bread machine/wheat grinder she inherited from her sister. It soon became tradition that on the days she made the bread for the week we would fry the extra dough and have scones for dinner. We usually ate them with just honey and butter and we still do, but we save that for desert and eat this hearty version first nowadays.
That being said I have my easy version of this storied dish for you to try.
Easy Navajo Tacos
a batch of bread dough
a pot of hot oil for frying
your favorite chili (canned or homemade)
Toppings: lettuce, olives, salsa, guacamole, sour cream, cheese, tomatoes, green chilies, onions, peppers, honey butter, etc.
Method: take a wad of dough about the size of a ping pong ball and flatten into a disk like shown below.
Carefully drop into the hot oil and fry until it is puffed and brown on both sides.
Let them drain and cool for a few moments on a wire rack turned upside down on paper towels. (This helps wick the oil away from the food without it getting soggy.)
Now you can either eat with honey butter or dress up with the above mentioned toppings. It is a taste experience like no other and says comfort food to me like nothing else.
I hope your family enjoys it as much as mine does and Happy 4th!
~Bobbie
Tags: taco navajo taco fry bread scones scones and chili chili bread dough options summer meals fun meals historic food educational food
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