This is my children’s FAVORITE way to eat Mexican food! I make these about once a year since I’m not a real fan of deep frying (We don’t have a vent for our range so the smell lingers for a really long time.) We make a huge batch of these so we can have some covered in homemade cinnamon honey butter for dessert.
Navajo Tacos
Prep time
Cook time
Total time
Serves: 4
Ingredients
- FRY BREAD:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 4 cups oil for frying, or as needed
Instructions
- In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
- Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1½ inches deep. Break off ¾ cup sized pieces of dough, and shape into round discs ¼ inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
Notes
If oil isn’t very hot the fry bread will be heavy and greasy.
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