Navajo Tacos can be topped any way you like to eat your tacos! Just make up the fry bread and smother it with all your favorites.
INGREDIENTS
- 2 C Self Rising Flour
- 1 C Water
- Shortening for frying
- Taco Fixings as desired-- I LOVE using this dressing as a sauce.
INSTRUCTIONS
- Combine the self rising flour and water in a bowl and mix until a shaggy dough forms. You may need to add a bit more water if the dough seems dry. The dough needs to be soft enough to form into disks easily but not too sticky to where it's unmanageable with floured hands. Cover dough and let rest for 30 minutes.
- Heat shortening in a heavy bottomed pan, using enough to have 2-3 inches of fat in pan. Bring fat to about 380-400 degrees.
- Break the dough into about golf-ball sized portions and flatten into disks.
- Carefully lower one disk at a time into the hot fat and cook until golden brown on both sides, flipping halfway through. Remove bread and place on paper towels.
- Top with taco fixings and enjoy!
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