Navajo Tacos

To protect our children's identity, I've changed my son's blog name to Jay, and our daughter to Em, so if you see me referring to other children over here, that's why. I have gone through 200+ previous posts and changed their names too. 

During my pregnancy one of my very best friends, Julia, had Derek and I over for dinner and she made these Navajo tacos. I had never had Indian fry bread before, or anything like it, and after my first bite, I was hooked. Fast forward six months later when we visited them in South Carolina a couple weeks ago, Julia asked if we had any dinner requests and I was all, "Um... maybe... do you think... could you make those Navajo tacos again... I was kind of telling Derek that I really hoped you would make those!" Basically, rude friend award goes to me, an most accommodating friend award goes to Julia. These things are delicious.

When I made them last night, I didn't think Jay was going to like them so I gave him a normal taco shell instead of the fry bread, and then when he saw what Derek and I were eating ours on, he was pretty offended about the difference and spent the rest of dinner eating on Derek's lap.

Ingredients:

3 cups all purpose flour

1/2 tsp salt

3 tsp baking powder

3/4 cups milk

Water as needed to get the dough to come together

Vegetable Shortening (crisco)

Toppings (to taste):

Ground beef seasoned with taco seasoning

Diced tomatoes

Shredded cheese

Refried beans

Lettuce

Green onions

Salsa

Guacamole

Directions:

Stir together flour, baking powder, and salt in a medium bowl. Stir with a fork as you pour in the milk; keep stirring for a bit to get it to come together as much as possible. Add just enough water (about 1/4 to 1/2 cup) to get it to come together. Cover the bowl with a dish towel and let it sit for 35 to 45 minutes to rest.

When you're ready to make the fry bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Grab a plum-sized piece of dough (or larger if you want larger fry bread) and press it into a circle with your fingers: place it on a clean surface and begin pressing in the center and work your way out, stretching it as you go.When the circle is about 4 to 7 inches (however big you want it) carefully drape it into the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds.

Remove the fry bread to a paper towel-lined plate and allow it to drain while you fry the other pieces.

Top as desired with toppings, and serve warm.