Navajo Tacos

I make these every once in a while if I have time. As I am making the bread I put the already fried ones in a warm oven while I'm frying the rest. I also do not usually broil the tacos but put out hot refried beans out and everyone builds their own tacos. I set out lettuce, tomatoes, onions, taco sauce, salsa and sometime olives and sour cream.

Navajo Tacos

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Spread Navajo Fry Bread with Refried Beans. Top with shredded cheese and
broil until melted. Sprinkle generously with shredded lettuce and tomatoes.


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Refried Beans

mexican, vegetables

1 pound dry pinto beans
6 cups water
2 onions, chopped (optional)
1/2 cup margarine, lard or oil
salt to taste

Soak beans overnight or bring water to boil and cook 2 minutes. Cover,
remove from heat and let stand 1 hour. Beans are ready to cook.

Drain beans and add 6 cups of water. Bring to boil and simmer slowly until
beans are tender, about 3 hours. Mash beans with potato masher. add
drippings, margarine, lard or oil. Add salt. Mix well continue cooking,
stirring frequently until beans are thickened and fat is absorbed. Serve at
once or refrigerate for later use.

Options:

Add chili power and or cumin and tomato paste to taste.

Contributor: "More-with-Less Cookbook" 1976

Yield: 5-6 servings

NYC Nutrilink: N0^00000,N3941^14429,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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Navajo Fry Bread

breads

4 1/2 cups flour
1/2 teaspoon Salt
2 teaspoon baking soda
1 1/2 cups water
1/2 cup milk

Stir flour, salt and baking power in a bowl. Stir in water and milk. Knead
with hands. Pat or roll into circles approximately 5" in diameter. With
fingers make small hole in center. Fry in several inches of hot oil. Dough
will puff and bubble. Turn when golden brown. Drain on absorbent paper and
serve hot with honey or use fresh for Navajo Tacos.

Contributor: "More-with-Less Cookbook" 1976

Yield: 6 servings

NYC Nutrilink: N5662^20081,N218^02047,N5045^18372,N3941^14429
NYC Nutrilink: N75^01081

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