I tried out a variation on one the recipes in "Tastes and Treasures: A Storytelling Cookbook of Historic Arizona." These are tacos on "Navajo Fry Bread," as served at Cameron Trading Post, located near the east end of the Grand Canyon, north of Flagstaff. Ground turkey, rinsed pinto beans and taco seasoning for the basic filling. The fry bread recipe in the book was a little dry, so I added about a 1 cup more milk than indicated.
7 cups of flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
Mix dry ingredients and add milk and water to make a dough (I added more milk because the dough wasn't coming together). Take a ball of dough and roll out thin to taco shell size desired. Fry in 375 degree oil until one side is golden brown, then turn over to finish (this takes just a few minutes total). The bread has a crunch, yet is still flexible for tacos. One piece, I topped with butter and powdered sugar and served to my daughter as a treat.
oh my! they look delicious!! Did you enjoy them as much as regular tacos?
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