How to make Fry Bread | Navajo Tacos

Hello Everyone!

I love making Fry Bread. It is so versatile and easy to make once you get the hang of it. It's an inexpensive way to make a hearty meal that can be enjoyed by the whole family. I hope you and your family enjoy it as much as my family does.
❤️Dyvonne


✨Picadillo (Mexican Beef & Potatoes)
➡️Link to vlog How to make Picadillo [Mexican Beef &...

***Any of the recipes can be doubled or cut in half depending on how many you are serving ***


Fry Bread (makes about 12 egg size rounds)
2 C. All- Purpose Unbleached Flour (Bluebird flour if you can get it comes highly recommended for making Fry Bread, King Arthur is next best)
3 t. Baking Powder
1 t. Salt
1 C. Room Temperature Milk (whole or 2 %), or you can substitute for water.

Let dough rest covered for 20 minutes before rolling out to fry.
Fry in 2-3 inches of vegetable oil
Store in an airtight container or zip loc bag in a cool place for 1-2 days.


Picadillo
2 lb. Ground Beef (I used 85/15 in the video)
1/2 C. to 1 C. Chopped White Onion
2-3 Roma Tomatoes Diced (I leave these out when I make it for my Navajo Tacos)
2 t. Ground Cumin
1 t. Garlic Powder
1 t. Salt (or to your taste)
1/2 t. Black Pepper (or to your taste)
1-2 (4 oz can) Diced Mild Green Chile (optional)
2 Medium Russet Potatoes peeled and chopped
Optional: Add 1 Seeded and Chopped Serrano Chile for a kick of spice!

Pinto Beans
4 C. Pinto Beans (washed and drained)
3-4 Quarts Cold Water
1/2 White Onion, cut into chunks
1 Clove of Whole Garlic peeled
Boil slightly covered 1 1/2 to 2 hours or until beans are tender and soft.
Add salt after beans are done to taste

Cinnamon Sugar:
1/2 C. Sugar
2 T. of Cinnamon (yes, Tablespoons😉)

Toppings for Tacos:
Shredded Cheddar Cheese
Lettuce
Tomatoes
Avocadoes
Olives
Salsa
Sour Cream
Cilantro


Enjoy!
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