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Navajo Tacos 2

Source of Recipe

Unknown


List of Ingredients

Bread;
4 C flour
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 C hot water + more if needed
1/2 C oil
Fat for frying

Topping;
Roasted lamb, shredded
Garlic gravy (Made from pan dripping and lots of garlic.)
onions, chopped
lettuce, shredded or chopped
Hot Green chilies, finely minced
crumbled goat cheese
tomatoes, diced
Green tomatilla sauce



Recipe

Bread;
Mix the dry ingredients. Gradually add water and mix until slimy. Pour the oil over the top, but don't mix in. Let it sit for a couple of hours. Carefully stretch out a small ball of dough to size desired. (tostada (Saucer) size to dinner plate size.) Fry in hot fat.
Top with the toppings as desired. Serve hot.

Tomatilla sauce;
1 medium onion, finely chopped
3 or 4 cloves garlic, minced or put through a garlic press
2 tablespoons cooking oil
1 1/2 cups fresh tomatillos, husks removed, chopped
1 7-ounce can chopped green chiles
1 fresh jalape�o, seeded, stem and veins removed, finely chopped
1/2 teaspoon sugar
salt to taste
1 tablespoon water
1 medium green tomato (optional)

Saut� the onion and garlic in the oil until the onion is clear. Add the tomatillos, chiles, jalape�o, and green tomato (if using), and pour the entire mixture into a blender or food processor. Pulse to make a coarse pur�e.

Return mixture to pan. Add the sugar and salt, and simmer over low heat for 30 minutes until sauce is thick.

Makes about 2 cups.