I really don't like deep frying at all, but Navajo Tacos are one of my husband's favorite dinners and I have to admit that they are pretty tasty. Here is how I make them.I usually use Rhodes rolls for the fry bread. You could make your own homemade, but I usually just take the easy way out. I let the rolls rise for about 4-5 hours. I use 1 roll for the kids and 2 for the adults. After they have risen, I smash the dough to make a flat circle.
Put your dough in the hot oil, quickly brown it on both sides. ( I usually cook these outside so that my house doesn't smell like grease.)
Drain the fry bread on paper towels once you take it out of the deep fryer.
Top with chili ( I use our Wendy's Chili recipe. It is a great way to use us the left over chili.)
Add topping such of grated cheese, salsa, lettuce, onions, olives, tomatoes, sour cream or whatever sounds good.
{Alish}
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We have this often. It's very quick and easy. I use Rhodes Dough as well and I never thought of letting it rise. I actually thaw it out in the microwave. But you have to either cover it with saran wrap or I've been out of the wrap and have put it in a cheap ziplock bag and it's worked great! I just remember one year on college I was making them and my roommate tried to help. She stuck them in the microwave with nothing over them and it doesn't work! So remember the plastic!
ReplyDeleteOh and great idea on the salsa never thought of that!
You can also go to any associated food store and pick up a bag of scone dough from the bakery. There is usually enough dough to get four good size scones from one package of dough.
ReplyDeleteI always love hearing how to use leftovers in different ways. Thanks for sharing.
ReplyDeleteI hate frying stuff because of the smell....I have also been known to fry outside so the house won't stink! When we do navajo tacos, we use a package of biscuits. We use two for the adults and one for the kids. Then we bake them so voila, no stinky smell, but good base for the taco.
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