Navajo Tacos for Cinco de Mayo
Yesterday was Cinco de Mayo, or as my family and friends call it, "Cinco de Mario" to honor my Dad who passed away in 2003, whose birthday is on Cinco de Mayo. Every year we try and celebrate as much as we can and that usually includes a delicious meal and then brownies, cakes, or cupcakes for dessert. I decided to try out Navajo Tacos based on this recipe and it was definitely not as easy as it sounded. The fry bread was super tough to make but I had two so it was still good. I'm sure the biggest problem was not using regular flour and instead using coconut flour and quinoa flour. If I do these again, I will use regular flour but apparently that is a hot commodity with covid-19.
Ingredients for the fry bread:
1 cup warm water
1 tbsp active yeast
1/4 cup olive oil
1 tbsp sugar
2 cups quinoa flour and 1/2 cup coconut flour
1 1/2 cups vegetable oil for frying
Ingredients for the beef mixture:
1 1/2 pounds ground beef
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp Flavor God Nacho Cheese Seasoning
1 tbsp Flavor God Taco Tuesday Seasoning
15.5 oz can of chili beans
Directions for the beef mixture:
Add the ground beef to a large frying pan and cook over medium heat until the beef is browned. Add in all of the seasonings and chili and cook until mixture is slightly thickened. Reduce heat to low and let it sit on the stove while you make the fry bread. Stir occasionally.
Directions for the fry bread:
In a large bowl, mix together the warm water, yeast, olive oil and sugar. Let the mixture sit for 5 minutes. Gradually add the flour - 1/2 cup at a time until the "dough" is no longer sticky. Cover and let the dough rise for 10-15 minutes. While the dough is rising, add vegetable oil to a large skillet and heat over medium heat for about 5-10 minutes. My dough did not turn out that well and I had to add extra water as the dough was falling apart. But what you want to do is divide the dough - I was able to divide it into 5 or 6 pieces. Flatten the dough into a circle and then place the dough in the hot oil.
Cook for 2-3 minutes per side, until cooked and golden brown. Remove the bread from the oil and place on a plate and repeat with the remaining pieces. Top fry bread with chili mixture and toppings. Enjoy!
Ingredients for the fry bread:
1 cup warm water
1 tbsp active yeast
1/4 cup olive oil
1 tbsp sugar
2 cups quinoa flour and 1/2 cup coconut flour
1 1/2 cups vegetable oil for frying
Ingredients for the beef mixture:
1 1/2 pounds ground beef
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp Flavor God Nacho Cheese Seasoning
1 tbsp Flavor God Taco Tuesday Seasoning
15.5 oz can of chili beans
Toppings:
Cheddar Cheese
Shredded Lettuce
Sour Cream
Tomatoes
Salsa
Directions for the beef mixture:
Add the ground beef to a large frying pan and cook over medium heat until the beef is browned. Add in all of the seasonings and chili and cook until mixture is slightly thickened. Reduce heat to low and let it sit on the stove while you make the fry bread. Stir occasionally.
Directions for the fry bread:
In a large bowl, mix together the warm water, yeast, olive oil and sugar. Let the mixture sit for 5 minutes. Gradually add the flour - 1/2 cup at a time until the "dough" is no longer sticky. Cover and let the dough rise for 10-15 minutes. While the dough is rising, add vegetable oil to a large skillet and heat over medium heat for about 5-10 minutes. My dough did not turn out that well and I had to add extra water as the dough was falling apart. But what you want to do is divide the dough - I was able to divide it into 5 or 6 pieces. Flatten the dough into a circle and then place the dough in the hot oil.
Cook for 2-3 minutes per side, until cooked and golden brown. Remove the bread from the oil and place on a plate and repeat with the remaining pieces. Top fry bread with chili mixture and toppings. Enjoy!
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