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Navajo Tacos




Source of Recipe


Good Things Utah


List of Ingredients




Navajo Tacos


1 Cup water
5 oz. can evaporated milk
1 Large Eggs
¼ cup sugar
2 1/2 teaspoon yeast or 1 package instant yeast
1 teaspoon salt
2 Tablespoons softened butter
4 Cups BREAD flour
additional flour
Vegetable oil

Chili Ingredients:

2 pound hamburger
1 pound ground pork (Not sausage)
1 cup diced onion
2 TB minced garlic, opt.
½ cup green or red bell pepper
1 can diced tomatoes (27oz)
1 can chili beans (27oz)
2 cans kidney beans (27oz)
46 oz. V-8 juice
1 tea. Cumin
2 tea. Chili powder
½ tea. Cayenne pepper
1 tea. Salt
½ tea. Pepper

Recipe





In microwave heat water and milk to about 100 degrees (warm to the touch, not hot). In a large mixing bowl combine all dry ingredients. Add heated milk mixture and beaten eggs and softened butter. With the mixer on low speed and with dough hook combine until well mixed. Let rest 10 minutes.

Add the additional flour, the amount all depends on the flour. Knead with dough hook until dough is smooth but still slightly sticky, it should pull away from the sides of the bowl. Place dough into a greased large bowl, big enough to handle twice the size of dough. And cover with a towel, place in a warm place until double in size about 45 minutes to 1 hour.

Punch down dough and shape into about 10 balls. Roll each ball until about ¼ inch thick. In a large pan bring oil to 350 degrees. Drop dough into hot oil. Cook until browned. Remove from oil and drain on paper towels.

Place fried bread on plate. Top with chili, grated cheese, lettuce, diced tomatoes, and sour cream.


Chili Ingredients:

In a large Dutch oven brown the hamburger and pork. Remove meat from pan and drain, add onion and green pepper and cook until soft. Add the meat back into pot and add other ingredients. Simmer two hours. Adjust seasoning to your taste.