Navajo Tacos

By Hklbrries

You can use your favorite canned chili if you like.

This is a favorite in my house (even with the meat-eaters) and is a great meal to prepare for guests and/or prepare ahead of time. It takes a lot of cooking and rising time but actually not a lot of time to prepare.

You can also prepare your own chili the way you like it or use it canned.

Start out by making the chili, which needs several hours to cook but doesn't take long to prepare; make fry bread dough 2 hours before chili is done and allow dough to sit 2 hours.

Ingredients

• Chili:
• 1 cup pinto beans
• 2 1/2 cups water
• 1 clove garlic
• 1/4 cup ketchup
• 1/2 small bell pepper, diced
• 1/4 onion, diced
• 1/2 cup chopped tomatoes
• 1 tsp chili powder
• 1/4 tsp baking soda
• 1/4 tsp cumin
• 1 tsp salt
• Fry Bread:
• 4 1/2 cups flour
• 2 1/2 tbsp baking powder
• 1 tsp salt
• 1 cup water
• 3/4 cup milk
• Vegetable or canola oil
• Taco toppings:
• Shredded vegan cheese
• Lettuce
• Diced tomatoes
• Sliced olives
• Green chiles
• Green onion
• Etc

Details

Servings 4

Preparation

Step 1

Chili: Rinse pinto beans and put in a pot with water, garlic, and salt. Boil 5 minutes. Remove from heat. Let sit 1 hour covered. Simmer, covered, 1 to 2 hours until soft. Add remainder of ingredients (pepper, garlic, onion, tomatoes, salt, chili powder, baking soda, cumin, ketchup). Simmer 1 to 2 more hours.

Fry Bread: Mix flour, baking powder, and salt. Add water and milk. Stir until dough forms into a ball. Let sit 2 hours covered with spray-oiled plastic wrap.

Add vegetable or canola oil to fill about 1/4 of a large frying pan. Heat oil until it simmers when you add a drop of the dough. Meanwhile, divide dough into 6 balls. Roll one of these balls with rolling pin until flat and about 8 inches in diameter. Add to hot oil. Cook until light brown. Turn, cook other side. Repeat for remainder of bread.

To assemble (I like to allow guests to do this themselves at a taco bar), top each bread with chili andd whatever taco toppings you like.

Enjoy!