I made this on Sunday for Paul's family - it was a huge croud-pleaser. Sorry no picture - they were eaten too quickly.
Navajo Tacos
2 lbs ground beef
1 large onion, chopped
Approx 8 cups cooked pinto beans – (see below) or use 3-4 cans, drained (Also ok to use kidney beans)
1 6 oz. can tomato sauce
1 10 oz. can mild red enchilada sauce (or just use another tomato sauce)
1 Tbsp chili powder
1 tsp cumin
½ tsp basil
½ tsp oregano
¼ tsp garlic powder
2 1/2 - 3 tsp salt (only if you made your own beans – otherwise use just a few sprinkles of saltbecause canned beans are usually pre-salted)
pepper to taste
Toppings:
Chopped lettuce
Shredded cheese
Salsa
Fresh pico de gallo
Tomatoes
Corn
Jalapeños or green chilies
Sour cream
Ranch
Brown meat w/ chopped onion. Drain and rinse meat to remove fat. Put back in pot or in a crockpot. Add all other ingredients, stir, and simmer at least 20 minutes or for a few hours on low in the crockpot. I made this in the crock pot, so it could be done ahead of time and just kept warm. Serve on warm fry-bread and pile high with toppings.
This made a big pot that served about 15-18. You can easily half the recipe. Also, you can adjust the spice amounts to your own tastes. Note: I have made this with home-made beans and canned – I liked it a lot better with homemade, but the canned is a great quick substitute.
Beans – I soaked 3 cups of dry pinto beans overnight. Drain. Cook in pressure cooker for 19 minutes on high w/ about 10-12 cups of water, a slice of onion, garlic clove, bay leaves, and some cilantro stems. Don’t add salt, yet. When beans are done, use a slotted spoon to place into your pot or crock pot with the meat and onion. You can also cook beans in a crock pot – after soaked, cook w/ water and spices for 3-4 hours on high. (they turn out better for me in the pressure cooker)
Navajo Fry Bread (you will need 3-4 batches if making the entire bean recipe)
500 g. bread flour (4 cups)
8 g. salt (1 teaspoon)
14 g. sugar (1 Tbsp)
14 g. baking powder (1 Tbsp)
20 g. shortening (1 Tbsp)
10 oz warm water
Mix dry ingredients. Cut in shortening. Then gradually add warm water and knead. (I use the food processor for this and it only takes a minute). Cut into 6-10 pieces depending how large you want them. Cover, and let rest 10-15 minutes. Flatten by hand about 1/8 - 1/4 inch and fry for 1-2 minutes in a couple of inches of oil (375 degrees). Keep warm in 200 degree oven until ready to serve. Authentic fry bread does not have sugar or shortening - so feel free to omitt - this just makes it a little sweeter and softer. Also notice - there is no yeast - the baking powder makes it rise - do not use regular dough for fry bread, or else it will be too chewy.
This is a picture of my most recent cooking flop. I had started a sourdough sponge late one night and wrapped it in this cute black and white damp towel and placed it in the oven (draft-free spot) overnight. The next morning, I was boiling and baking bagels, so I turned the ovens on to 500 degrees. When I opened the oven to put in the bagels I noticed the sourdough sponge. "Ahhhh!!" I took it out and the towel was all burnt and the sponge turned into a sticky hot mess. I threw the towel away, (after trying to rinse it out and time after time it bled black liquid). and washed the bowl after it cooled. The bagels turned out really good and I was able to make a new sponge that day and bake sourdough bread the next. Cathy made me feel a little better by saying, "At least you used an oven-proof glass bowl - if it were me, it would have been a plastic bowl - melted all over and ruin the oven." Thanks, Cathy. I guess it is a good general rule to not put anything in the oven that is not oven-proof. Or even a better rule - Maybe I should open my oven and make sure it is clear before I turn it on.
