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Monday, September 19, 2011

Navajo Fry Bread

We like to make our own Navajo Tacos. Yum! and finally found an AWESOME recipe for the fry bread. This one has a lot of flavor and just tastes yummy.

The recipe is found here: http://whatscookingamerica.net/History/NavajoFryBread.htm

She also includes an interesting history about it, so check it out! :)

Here's the recipe:


Navajo Fry Bread Recipe - Indian Fry Bread Recipe
by
Cynthia Detterick-Pineda
Fry bread is wonderfully lumpy (puffed here and there). It can be served as a dessert or used as a main dish bread. Our family will often take them and stuff them, much like one might use bread or tortilla to dip into their food. 
Recipe Type: Quick Bread, Native American
Yields: makes 4
Prep time: 15 min
Cook time: 8 min

 
Ingredients:
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
 
Preparation:
Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump. 
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.  NOTE: Don’t worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth.” 
Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer. 
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes. 
Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.


Indian Taco Recipe:
Indian fry bread is the foundation of a popular dish called Indian Tacos. Originally known as Navajo Tacos, they have been adopted by other tribes. The Navajo taco was voted the State Dish of Arizona in a 1995 poll conducted by the Arizona Republic newspaper.
Indian tacos are the universal modern powwow food (see below). They are also popular attractions at many fairs, festivals, and outdoor summer shows held in the southwest. People will line up to wait their turn to buy some freshly made tacos.
Indian tacos are a combination of beans or ground beef, chopped lettuce, sliced tomato, shredded Cheddar cheese, and optional green chile atop plate-sized rounds of crispy Navajo or Indian fry bread. No plates or silverware are need, as you just fill the fry bread with your desired filling, roll it up, and eat.

Indian Taco Recipe - How To Make Indian Tacos
1 pound lean ground meat (beef, lamb, venison or pork)
1 cup diced
onion
4 cooked Navajo Fry Breads (see recipe on right)
1 head iceberg lettuce, shredded
3
tomatoes, diced
2 cups shredded sharp Cheddar cheese
1 (3-ounce) can diced
green chiles, drained
Sour cream (optional)

In a large frying pan over medium-high heat, brown ground meat and onions until cooked; remove from heat.
Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. top with sour cream, if desired, and either roll up or serve open-faced with a fork.
Makes 4 servings.









There are some cool photos of and Indian pow wow on the site too: http://whatscookingamerica.net/History/NavajoFryBread.htm
 

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