Who likes Navajo taco's

[Puddy Tat]

Fry bread for the Navajo tacos is so good... it is wonderfully yummy bread and just love all the toppings on it.. a good meal with a great beer

 

[Puddy Tat]

All-purpose flour

 

[Puddy Tat]

Bread flour

 

[Puddy Tat]

Buckwheat Flour

 

[Puddy Tat]

Cake flour

 

[Puddy Tat]

Gluten flour

 

[Puddy Tat]

Instant flour

 

[Puddy Tat]

Organic flour

 

[Puddy Tat]

Pastry flour

 

[Puddy Tat]

Rice Flour

 

[Puddy Tat]

Self-rising flour

 

[Puddy Tat]

Semolina flour

 

[Puddy Tat]

Spelt flour

 

[Puddy Tat]

Teff flour

 

[Puddy Tat]

Whole-wheat flour

 

[kiliki]

beer

 

[kiliki]

beer

 

[Puddy Tat]

2 cups shredded beef or other filling (all recipes for fillings follow)
12 corn tortillas
1/2 cup corn or canola oil (optional - soft tacos aren't fried)
2 cups Chihuahua or Jack cheese, grated
1 tomato, diced
1 bunch green onions, chopped
1/2 head lettuce or cabbage, shredded
1 cup salsa fresca and/or salsa verde

 

[kiliki]

more beer

 

[Puddy Tat]

Fried tacos:
In small frying pan, heat oil until a drop of water sizzles immediately when added to it. Fry tortilla lightly on one side. Turn and fry lightly on the other side. Before tortilla becomes crisp, bend it in half, using tongs and a fork to hold it steady and crisp the folded end. Remove from oil and drain on paper towel. Repeat with all 12 tortillas.