How To Make Navajo Tacos

so today I'm going to

make

Navajo

tacos

. I already have my beans boiling on the stove and feeding an army today, so all I put in was four cups of water and a cup of pinto beans right now I'm getting ready to dry them. I put the ingredients in my little KitchenAid bowl, this is how I'm going to

make

my fry bread today, so here in Ohio I don't have bluebird flour, so this is my alternative, here it's Pillsbury Doughboy or all purpose flour from the Pillsbury brand. works for me this is my only alternative and I can't really get the bird up here normally what I do is just throw it there but I think today I'll go ahead and throw concrete to normally get up adding more flour four cups of flour to start and then get the right baking powder, just up to use or you know, you grew up using smart girls so you can use whatever works for you, there's really no set way how to do it. because you know a lot of people make their fry bread a lot more different some of them use powdered milk they just add just these dry ingredients but I have a tablespoon.

I mean, I have a heat beam table scoop right here, but it should work. I have Himalayan rose. Salt and this is the only salt I have. I'll have another salt, but I really like using this one, but I'm just going to take a couple of grinds in there, half a teaspoon with me. I know some people, this is how they make cookies, but I put a little bit of Crisco in it because for me it helps the elasticity of the dough, it just makes my private a little bit more prep, so I'm going to go over here and I'm going put it in mine sweet Junaid I'm making a cheater wait next I'm going to get me a I'm going to make like a cup of hot milk some people put powdered milk powder but with me when I make my fried bread I like to heat up some milk in a microwave and I usually just put it on the drink setting, which is my microwave, it's a minute and 40 seconds, now the milk is ready to heat a microwave, I'm going to take it here and gradually pour it into the stove and start on a lower setting and have it mix all the dry ingredients together.

You want to do it gradually; otherwise, if you do, just pour it all in there at once, it doesn't. I'm going to feel like it gets a little clumpier when I put water in it, maybe I'll use 2 cups sometimes I won't but that just gives me a little bit of water to pour it in gradually because right now it's very clumpy and this if you pour it all in there all at once, it will be too sticky or lumpy or won't come out right, so I pour it in gradually and with Kitchen Aid it usually pushes all the dry ingredients to the top. the side, so all I do is pour it on each side and tap some water to run down and make sure the little hook grabs all the flour inside the bowl.

I know perfectly well or when I need to stop when All the dry ingredients are removed from the side of the dough and it doesn't have that flaky texture that you want, yes you want it to look soft at the same time, it can't be sticky otherwise it will just will hit in your hands when you try to clap him. I just use it. The kitchen takes a while to start. You know, you just have to have it already mixed. This is the texture, the consistency should not look like all dry ingredients. I have removed it from the wall and what am I going to do because sometimes it seems to stick to the hook.

Turn it off anyway to scrape up the dough. It feels perfect. You take it out of the container. I'll need it with my hands at the same time I'm going to roll it so it's nice and smooth I'll still need it but it mixes on my face - look, I just made it, I do it like this, spread it out, I make all the dry ingredients and everything I add a little hair and then roll it into a soft ball. I mean, this right here, this dough would probably make five pieces of fry bread, maybe even four perfect ones and then I put it back in the bowl like this, I take a towel and you just want to let it rest for 15 minutes 30 minutes then you can let it rest by the time you're ready, your beans and everything is already ready and cooked and ready to put everything together, so you know, your fry bread, we've got it ready in 15 minutes and you can go ahead and clap it, but I'll let it sit for a little bit. .

Okay, ready to start frying the bread. I'm ready for my Crisco to melt in the pan. I haven't turned on the stove yet this kind of shoveling song let's put it in some people like to use lard but I was using it I always grew up with my family using Crisco it doesn't seem to work Crisco is melting now I already put like five tablespoons, but you know, if you need to add more, okay, another tablespoon of Crisco, you should get it, you just have to heat it up, but don't try to heat it too much, otherwise you might end up burning your oil turn on my fan because maybe fried , smoke really comes out.

You know, some people prepare their beans differently, but as for me, what I did here was put in a half pound, yes, half a pound of hamburger meat and a packet of McCormick taco seasoning. perfect, I have my beans and hamburger meat seasoned and ready to go right now, it's simmering but I'm trying to let some of the water evaporate so it doesn't run as much as I want to do now before it starts to stretch my dough. I need a hole. I'm back in my bowl, paper towel, napkin in your balls so when you take out the fry bread, the grease can come up from there and I'm just going to tear off a piece of dough, roll it into a ball, I just want to flatten it out, make a nice round circle, kill it like that, what I noticed when you want to flip fry bread is that you want to stretch the dough and some people just start from Stretching the afternoon outside, but then they start to have all this dough in the middle and it's very hard to clap, so what I noticed is that you just start pulling the dough out, you take all the dough that's in the center of this little ball and you pull it out like that and as you can see it's already stretching a little bit yeah I'm ready that it's ready it's smoking continue to stretch your dough scare the burner too fast they're burning so as you can see like I told you you have less dough in the center you want more dough on the outside to work with so you can stretch it that's what I'm doing now it's I'm stretching this mass and that's the purpose of the palms is to stretch it.

Stretching happens. I moved closer to the burner and be careful when you do this because it is getting oily. Priests are very scary. It is to make a small hole in the middle. When you pour it into hot fat, it starts to bubble. You will ask yourself. when you turn it well, it starts to brown on the outside, but this should look like this. I can see a little bit of golden brown. Turn the thing over for school, just leave it there, take it off the heat again. another piece of fried right now, the grits done that little bit produced about six fried breads, but now we're going to put together the Navajo

tacos

, take our lever bread, take our chili, pour this chili on top, fry the bread like this and then Let's get the rest of our sides, lettuce, some trios if you prefer, if you like tomatoes, some people just like to play, you can eat it however you want this time I like mine, I like some tomatoes, it's good with pasta, Akane sauce too if you want.

I want to add a little spice, but I have no point, strong old cheddar, how you make the person, my new dishes, we never have tacos, but we also see what they taste like. Gift, it came out just as I remember, that shirt. hurts there very simple very easy my only ingredients that I really use for chili beans with pinto beans soaked overnight and I used one cup and then I use four cups of water, I put them in a pot the size you want to use if I know I want to eat a harmony, this is what I did.

I used four cups of water, one cup of pinto beans to cook it for about an hour and a half until you know the meat started to soften and then I took my ground beef and then just kind of puree it, cut it up like you would if you were ready to brown it, put it in and then let the meat cook in the water, the beans and then I put in a packet of McCormick's taco seasoning, other people do it differently. ways but I'm just using the resources I had and it came out looking pretty decent like I remember it at home so that's my video today on how to make Navajo tacos.