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| Navajo Tacos with Indian Fry Bread |
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| Indian Fry Bread made from a Bread Dough recipe that is cut up into balls and rolled out with a rolling pin, and then pan fried in a 1/2 inch of canola oil. |
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| These are about 6 inch circles. You can either buy frozen bread dough, or just make up a batch of your favorite 2 loaf recipes for bread. I use this one from allrecipes.com Here. It is kind of a foolproof bread recipe that my family loves. |
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| I rolled mine out pretty thick but if you like light Navajo Tacos, roll them thin. Or experiment and have some that are thick and some that are thin. You know the insides are done when big bubbles appear, kind of like pancakes. |
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| One bread dough recipe will make about 8 Navajo Tacos. I used a 2 loaf recipe of bread and made about 14 pieces of Indian Fry Bread. |
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| Navajo Tacos are great meal to make when you have leftover chili at home. Fry up the Indian Fry Bread for about 2 minutes per side…… |
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| Fry up the dough in a frying pan with 1/2 inch of hot, canola oil. |
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| Then dry the Indian Fry Bread on paper towels to soak up excess oil. |
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| Here is the Indian Fried Bread….this would be good with honey and butter OR cinnamon and sugar on top. I do this with the leftover dough and make small “donut” twists. That’s a fun thing for kids to do with the leftover dough! |
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| Spread the warmed up chili on top and add your favorite Mexican shredded cheeses. Then add your toppings like tomatoes, lettuce, olives and avocados! Yummy! |
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| I cut up all the veggies while the leftover chili was warming up on the stove……and then put them in individual bowls. Everybody just made their own Navajo Tacos. Some added salsa and sour cream to theirs. |
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| And there you have it! Navajo Tacos are a great way to use up your leftovers from Chili Night! You can also just bake the flattened dough pieces if you want to reduce the calories. We baked ours for about 8 to 10 minutes at a Girl’s Camp one year.
Now Dig in! Yum! (sounds of yumminess)…. |
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