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Navajo Tacos

Navajo Tacos
Beans 3-3 ½ hours

1 lb Pinto Beans
1 med Onion (chopped)
1 lb Hamburger

Fry Bread
3 cup Flour
3 Tbs. Baking Powder (heaping)
1 tsp. Salt

¼ cup Milk
1½ cup Water

Top to Taste

Diced Tomatoes
Chopped Onions
Shredded Lettuce
Cheese

(non-traditional)
Olives
Sour Cream

Fry Bread 30 min – 2 Hours

Mix dry ingredients by hand

Mix liquids together, add ½ to flour and mix by hand. As dough begins to form add in remainder of water. Use a pulling motion to mix in liquid. Kneading will cause dough to stiffen. Dough should be soft but not sticky.

Cover with plastic wrap and let rest for 30 min to 2 hours.

Using lard on hands to prevent sticking, form dough into ball then stretch into thin round saucer shape. Dough should be very thin in places. Pull small holes in the center to prevent arching

Fry in lard (oil will not brown dough)
Use frying pan on Medium high to high heat

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