A huge trend in food right now is what we call "cultural diets," where we are returning to our roots for fresh, wholesome ingredients. This Navajo taco is a great example, and part of our 2016 food trends report, available by clicking here.
This recipe is part of our 2016 food trends report, available by clicking here.
Foodie Byte
The bread dough can be a carrier for any kind of filling--shredded chicken, fish, steak, whatever you want.
Ingredients
Navajo bread:
3 cups flour, all-purpose
3 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup milk, whole
3/4 cup water
flour as needed for shaping
2 cups vegetable oil, for frying
Filling: suggestions
1 lb. ground round
1 can pinto beans
1 can tomatoes and green chilis
shredded lettuce
tomatoes
onion
cheese
jalapenos
Preparation
Whisk flour, baking powder and salt together.
Combine milk and water in a separate dish.
Add wet ingredients to the flour mixture and mix well with a fork until it becomes a soft dough.
Sprinkle flour on a clean countertop as well as on your hands.
Shape the dough into a cylinder and cut into 4 pieces.
Pat each piece into a flat circle about 6” around.
Heat oil to 350 degrees and fry bread one at a time until golden brown, approximately 2 min. per side and drain on paper towels.
Serve warm with your favorite taco fillings.
source FoodChannel http://ift.tt/1O0Mkk9
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