Healthy Whole Wheat Navajo Tacos Recipes

HEALTHY WHOLE WHEAT NAVAJO TACOS

Steps:

• DOUGH: Combine flour, water, 2 TBS. of acidic medium and sea salt in a bowl. Mix with a spoon until well incorporated and wet. Cover with greased saran wrap and a towel tightly so it won't dry out. Leave on your kitchen counter at room temperature for 12-24 hours.
• BEANS: Place 2 C. of beans in a big bowl or mason jar. Cover with water and 1 TBS. of acidic medium. Leave on your kitchen counter at room temperature for 8 - 12 hours.
• DOUGH: After 12-24 hours, add yeast, butter, and honey, and using hands, mix well by folding and kneading it in the bowl. Cover again and let rise for 30 minutes.
• BEANS: After 8-12 hours, cook either in a pressure cooker on high for 30 minutes or on the stove top for 4 hours. Drain of excess fluid, mash beans, and add salt n' pepper to taste.
• Heat coconut oil over medium-high heat. Sprinkle 1/4 c. arrowroot starch to dough and mix in with your hands. Sprinkle 1/4 c. arrowroot starch on a counter top. Grab a little bit bigger than a golf-ball sized piece of dough and flatten out to about 5 inches in diameter. Use enough arrowroot starch to keep from sticking. Place dough in oil and fry on both sides about 1 minute each side or until golden brown. Remove and let cool.
• Top with beans, cheese, avocado, tomato, lettuce, & cilantro. Enjoy!

NAVAJO TACOS ON FRY BREAD

Steps:

• CHILI: Sort and discard debris from beans and rinse well.
• Place beans in 3-4 quart pot with water; bring to a boil on high heat. Cook uncovered for 10 minutes.
• Remove from heat; cover and let stand for 1 hour. Drain beans and set aside.
• Rinse pot and return to medium-high heat. Add the chopped onion and ground beef and cook till meat is browned.
• Drain the grease and add all remaining ingredients. Bring to a boil on high heat; reduce heat and simmer for 1 1/2 to 2 hours, until beans are tender.
• FRY BREAD: Mix together flour, dry milk, baking powder, and salt. Add shortening and rub mixture with fingers till coarse crumbs form.
• Add water and stir with a fork till dough clings together.
• Knead on a lightly floured surface till smooth (2-3 minutes).
• Divide into 6 portions and keep covered with plastic wrap.
• Shape each into a 6-7 inch circle.
• In a 9x2 inch pan or electric skillet, heat 3/4 inch canola oil to 375 degrees. Fry each piece of dough till it is puffy and golden brown, turning once with tongs.
• Keep warm in 200 degree oven on baking sheets lined with paper towels till ready to serve.
• TO SERVE: Top each piece of fry bread with chili, and as many toppings as you like.

NAVAJO TACOS

Steps:

• Mix flour, baking powder, and salt together in a large bowl. Pour in water; stir dough until just combined. Cover with plastic wrap and let rest, about 15 minutes.
• Heat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Drain off grease. Stir in pinto beans, diced tomatoes with their juices, and chili seasoning until well-blended. Simmer until chili flavors combine, 10 to 15 minutes.
• Grease your hands lightly with oil and pinch off a piece of dough about the size of a baseball. Press it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with remaining dough.
• Heat oil to a depth of 2 to 3 inches in a deep fryer or large saucepan. Fry dough rounds in batches until well-browned, puffy, and cooked through, 2 to 3 minutes per side. Drain on paper towels.
• Divide fry bread among serving plates while still hot. Spoon chili mixture on top.