I first made these tacos a couple of years ago while my mom was visiting us. Since then my family won't eat hard shell tacos anymore! We love this recipe, they are super filling and hit the spot! Using the crock pot to cook the chicken saves time because it can cook all day while you get other things done!
Navajo Tacos Fry Bread
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 ½ cups water
vegetable oil for frying
Mix flour, baking powder and salt together well. Add water gradually making sure the dough is stiff. Let dough rest covered with a damp towel for at least 10 minutes. When ready to make tacos, pull off egg-sized balls of dough and quickly roll, pull, and on a floured surface pat them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick around the edges. Using a fork poke holes in the dough to prevent bubbles from forming. In skillet, heat 1/2-inch vegetable oil. Brown dough circles on each side until golden brown. You will need to stand over the skillet and with your fork and poke at any bubbles that may come up. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on paper towels to drain.
Top with your favorite taco meat and taco toppings such as sour cream, lettuce, salsa, cheese, guacamole and olives. Makes about 8.
Chicken Taco Meat for Navajo Tacos
1 whole chicken
1 taco seasoning packet
1 cup salsa
1 1/2 cups water
Place whole chicken seasoned with salt and pepper in crock pot and cover with water, cook on low for about 5 hours. When done cooking, drain the liquid and take all meat off of the bones and take a fork and shred it. Put the meat back in the crock pot with the taco seasoning packet, salsa and water. Let cook on low for one hour. Serve on top of Navajo Taco Fry Bread along with your favorite taco toppings. Serves 8.
Navajo Tacos Fry Bread
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 ½ cups water
vegetable oil for frying
Mix flour, baking powder and salt together well. Add water gradually making sure the dough is stiff. Let dough rest covered with a damp towel for at least 10 minutes. When ready to make tacos, pull off egg-sized balls of dough and quickly roll, pull, and on a floured surface pat them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick around the edges. Using a fork poke holes in the dough to prevent bubbles from forming. In skillet, heat 1/2-inch vegetable oil. Brown dough circles on each side until golden brown. You will need to stand over the skillet and with your fork and poke at any bubbles that may come up. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on paper towels to drain.
Top with your favorite taco meat and taco toppings such as sour cream, lettuce, salsa, cheese, guacamole and olives. Makes about 8.
Chicken Taco Meat for Navajo Tacos
1 whole chicken
1 taco seasoning packet
1 cup salsa
1 1/2 cups water
Place whole chicken seasoned with salt and pepper in crock pot and cover with water, cook on low for about 5 hours. When done cooking, drain the liquid and take all meat off of the bones and take a fork and shred it. Put the meat back in the crock pot with the taco seasoning packet, salsa and water. Let cook on low for one hour. Serve on top of Navajo Taco Fry Bread along with your favorite taco toppings. Serves 8.
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