Navajo Tacos

By lorik

Ingredients

• For Fry Bread:
• Peanut oil
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp table salt
• 4 Tbsp cold lard or unsalted butter, or shortening
• 2/3 cup water
• For the Chili:
• 1 cup diced onion
• 2 Tbsp minced garlic
• 1 Tbsp hot chili powder
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground oregano
• 3 Tbsp canola oil
• 1 lb ground sirloin
• 3 Tbsp minced chipotle in adobo sauce
• 1 Tbsp tomato paste
• 1 can (16 oz) pinto beans
• Salt and pepper to taste
• For Garnish:
• Shredded cheddar, shredded iceberg lettuce, diced tomato, sliced pickled jalapenos, sliced avocado

Details

Servings 8
Cooking time 55mins

Preparation

Step 1

For the fry bread, heat about 1 1/2 inches peanut oil in a large skillet over medium heat to 365-375 degrees. Preheat oven to 200. Line a baking sheet with a rack and place in oven.

Whisk together 2 cups flour, baking powder, and 1/2 tsp salt; cut in lard until mixture resembles fine meal. Stir in water until dough comes together. Turn dough out onto a floured surface and knead two to three times until smooth; cover and let rest while making chili.

For the chili, sweat onion, garlic, chili powder, cumin, coriander, and oregano in canola oil in a large sauté pan over medium heat until onion softens, about 5 minutes.

Add sirloin, chipotle, and tomato paste. Cook sirloin until no longer pink, breaking it up with a potato masher, about 5 minutes. Add beans and liquid in the can; simmer about 5 minutes, then season with salt and pepper.

Cut dough into eight pieces; press each into a 6 inch round on a floured surface. Keep dough covered with plastic wrap. Fry dough rounds, one at a time, in hot oil until golden brown on both sides, about 3 minutes. Drain fry bread on paper towels, season with salt, and keep warm in oven.

Serve fry bread with chili, cheddar, lettuce, tomato, jalapeno, and avocado.