Navajo Taco hor dourves

Hello, my name is DeWayne Dawson and I am ecstatic to be a guest blogger today on Janice's Sassy Dish blog site. Today I will be making traditional Navajo fry bread with a modern twist - a Navajo Taco hor dourves, perfect for your next dinner party.

Fry bread originated from my Navajo Tribe in the mid-19th century during the U.S. Government's land take over in the south western portion of the United States. The Navajos or Dine' (The People) were round up and lead on a deadly 300 mile journey on foot known as "The Long Walk," to modern day Bosque Redondo, New Mexico. Over 9,000 Navajos were held at Fort Sumner for four years and during this time, the U.S. Government gave the Navajos only lard, flour, salt, sugar and powdered milk. From these ingredient, the Navajo fry bread was born. Today you will find Navajo Tacos at Native American events such as Pow Wows and other gatherings, but, they call it "Indian tacos."

In the early 1990's, I had the pleasure of learning the art of traditional fry bread making from my Navajo grandmother in Tonalea, Arizona on the Navajo Indian reservation. My grandmother would make fry bread for all occasions and since there were no other activities to tend to, on a very isolated reserve the size of West Virginia, I decided to help my Nah'li (Grandmother) make fry bread. One of the best decisions I've made and I cherish her teachings today, long after she is gone. I truly hope you enjoy my dish and I am excited in sharing it with you.

FRYBREAD

Ingredient:
4 cups of all-purpose flour
2 tablespoon baking powder
1 tablespoon salt
1 tablespoon garlic salt
1.5 cups of hot water
1/2 cup of milk
2 cup vegetable oil - for the frying process

In a medium size mixing bowl, combine the flour, baking powder, salt and garlic salt. Mix the dry ingredient well by hand.

NOTE: In a traditional mix, we use BlueBird Flour from the Navajo Nation, much like that of the all-purpose flour you find at your local grocery store. Also, I added garlic salt for extra flavor in my fry bread, not a traditional ingredient.

Second, form a well in the center of the mixed dry ingredient, pour the entire 1/2 cup of milk in it, then add 1 cup of hot water. Begin mixing the flour into the liquid slowly. Turn the bowl as you go all the way around adding a bit of flour from each side. When the dough starts forming in the middle, start to knead the dough while slowly turning the bowl. Keep adding water and kneading the dough until all the flour has been incorporated into the newly formed dough. You should have a soft dough, much like a pizza dough. If it is sticky, add a little bit more of your flour and keep kneading it until it's no longer sticky. When you are done with your dough, cover it and set aside for 30 mins..

After 30 mins., uncover the dough and start dividing the dough into small golf ball size rolls. Make sure you set a bowl of flour on the side in case your dough is sticky, you can roll your small dough in it to keep it from sticking to your hands. When you are complete, you should have 12-14 small individual rolls laid out.

Next, pour the 2 cups of vegetable oil in a large frying pan, turn the heat up to high. Wait about 7-10 mins. for the oil to heat up. Make sure you have plenty of ventilation throughout your kitchen as making frying bread comes with LOTS of smoke. To check to see if your oil is ready, take a tiny pinch of flour and sprinkle it into the frying pan, if it starts to bubble, your oil is ready.

Sprinkle flours on a dry surface, with a rolling pin, start to roll out the individual dough into thin circles. Make sure you don't have excess flour on the now flatten dough before putting it into the hot oil. Flap it a few times between your hands and slowly lower it into the hot oil. The dough will puff up within seconds. With a fork, trying not to pop the bubbles, slowly move it around the frying pan while it cooks. Give it about a 1.5 min. to 2 mins. to cook to a perfect golden brown color, then slowly turn it over and repeat. TIP: every two pieces of dough you put in the frying pan, reduce the heat slightly so your oil does not start burning your dough. There you have it, your very own Navajo fry bread.

TOPPING
3 lbs ground turkey
1 large yellow onion
1 bag taco seasoning mix
1 large tomatoes
1 small bundle of green leaf lettuce
1 bag of shredded Mexican style four cheese
1 Pace chunky salsa
1 pinch of salt
1 pinch of ground black pepper
4 tablespoon olive oil
1/2 cup of water

NOTE: In a traditional Navajo taco dish, we use pinto beans mixed in with ground beef. I like to use ground turkey (healthier) and no beans. I am not a fan of beans at all. It is just as good, if not better.

Start by cutting the yellow onion in half, set one aside and the other half, chop finely. In a large frying pan on high heat, add the 4 tablespoon of olive oil, the chopped onions and both salt/pepper. Sauté the onions to a golden brown and then add the ground turkey meat. Slightly reduce the heat, cook the meat thoroughly. Then add 1/2 cup water, the bag of taco seasoning and mix the ingredient. Reduce the heat by half, let it simmer for 10-15 mins..

While you are waiting for the meat to cook, chop up the other half of the yellow onions, tomatoes and the green leaf lettuce. By now your meat should be ready to serve.

On a large platter, lay out several of the fry bread, top it with the turkey meat, a bit of lettuce, onions, tomatoes, salsa and cheese. There you have it my friends, your very own miniature Navajo Taco for you and your guests to enjoy. Until next time, Ahe'hee! (Thank you in Navajo)