I love navajo tacos. This recipe is great, but not super healthy. I modified it a little to make it whole-grain and I liked it even better! Enjoy!
Makes 6 tacos.
1 c. warm water
1 Tbsp. sugar
1 tsp. salt
4 Tbsp. nonfat dry milk
3 Tbsp. Gluten flour
1-1/4+ C. white-wheat flour
1 Tbsp. active dry yeast
6 c. beef or vegetarian chili*
3 c. shredded lettuce
1 1/2 c. shredded cheddar cheese
1 c. sour cream (or ranch dressing)
3 tomatoes, diced
1. Prepare the fry bread: In a bosch mixer combine first six ingredients in order with yeast on top of flour. Mix and add more whole-wheat flour until dough pulls away from sides of bowl. Mix for 6 minutes. Turn the dough out onto a floured surface; punch it down and let it relax about five minutes. Roll the dough to a thickness of 1/4 inch and cut it into six circles with a diameter of six inches each. Allow circles to rise another 15 to 20 minutes. Fry dough circles in hot oil until golden brown.
2. Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, and salsa.
*I made a quick chili with 1 can of Regular Nalley Chili, 1 C. pinto beans 1 C. crushed tomatoes and taco seasoning to taste. It was delicious!
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