Navajo Tacos

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I never knew what Navajo Tacos were until I moved to Utah after I graduated High School. But BAM! As soon I stepped foot into that state it was like Navajo Tacos were up in my grill 24-7.

Alright, so maybe I only ate like 4 or 5 of them in my 5-year stint of living in that state but who’s counting? My point is Navajo Tacos are delicious and if you’ve never had one, you should. That totally makes sense, right? Let’s make some!

Navajo Tacos = Fry Bread topped with taco fixings, and if you’re imagining a Taco Bell Chalupa made with real ingredients, you’ve pretty much got it figured out. Making good fry bread is super easy as long as you have a little know-how.

My fry bread recipe only uses two ingredients– self-rising flour and water. You’ll mix the two until it forms a shaggy, still slightly sticky dough. You want the dough to be soft enough to form into pretty thin disks with your fingertips but firm enough to be still manageable with floured hands.

Once you find that happy place, cover the bowl with some plastic wrap and let it sit for about 30 minutes. Doing this will let the baking powder in the flour activate and will make a lighter bread when fried.

Ingredients

• 2 cups Self Rising Flour
• 1 cup Water
• Shortening for frying

Instructions

1. Combine the self rising flour and water in a bowl and mix until a shaggy dough forms. You may need to add a bit more water if the dough seems dry. The dough needs to be soft enough to form into disks easily but not too sticky to where it's unmanageable with floured hands. Cover dough and let rest for 30 minutes.
2. Heat shortening in a heavy bottomed pan, using enough to have 2-3 inches of fat in pan. Bring fat to about 380-400 degrees.
3. ...................................

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