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Navajo Tacos

Southern.Crockpot's picture
  All purpose flour 4 1⁄2 Cup (72 tbs)
  Instant non fat dry milk powder 2 Tablespoon
  Baking powder 1 Tablespoon
  Salt 1 Teaspoon
  Warm water 1 1⁄2 Cup (24 tbs)
  Vegetable oil 1 Tablespoon
For chili topping
  Dried pinto beans 1 Cup (16 tbs)
  Water 5 1⁄2 Cup (88 tbs)
  Turkey 1 1⁄2 Pound, uncooked and ground
  Chili powder 2 Tablespoon
  Shredded process american cheese 8 Ounce (2 Cups)
  Lettuce 3 Cup (48 tbs)
  Tomatoes 2 , chopped
  Onion 1 , finely chopped

1) Into a mixing bowl, add the flour, milk powder, baking powder and salt and mix well
2) Add in the water to make a hard dough
3) Onto a floured surface turn the dough out and knead for 5 minutes till stretchy
4) Divide the dough into 8 portions and allow to rest for 10 minutes
5) Roll out each circle about 8 inches
6) Into hot oil, fry the circles on each side for a minute till puffed and golden brown
7) Drain onto absorbent kitchen paper
8) Repeat with the other rounds
9) Wash the bean thoroughly
10) Place them into a Dutch oven
11) Pour water over the beans about 2 inches depth and allow to soak overnight
12) Drain the bean and into a pot, add 5 1/2 cups of water and bring to a boil
13) Bring to a boil, lower the heat and simmer for about 45 minutes till the beans are cooked and soft
14) Into a large skillet, pur some oil and saute the turkey till the turkey is colored
15) Add in the beans and the reserve cooking liquid, chili powder and cook for 3 minutes till the beans are heated
16) Add in the cheese and mix till it melts
17) Spoon the chili topping over each fried bread
18) Layer on top of the chili the lettuce tomatoes and the onion

19) Place them onto a flat serving dish and serve the tacos immediately

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
40 Minutes
Cook Time: 
60 Minutes
Ready In: 
100 Minutes

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