Navajo Taco

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 teaspoon kosher salt
• 1 1/8 cups warm water
• 4 cups vegetable oil, for frying
• 1 lb ground beef, 85/15
• 1/2 yellow onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons red chile powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt
• 1 cup beef broth
• 2 cans pinto beans, 15 oz each, drained
• 2 cups shredded iceberg lettuce
• 2 cups shredded cheddar
• 2 tomatoes, diced
• 1 cup chopped roasted green chile
• 1/2 cup sour cream

Before you cook

• Whisk the flour, baking powder and 1 teaspoon salt together, stir in the warm water, and knead briefly into a soft dough.
• Cover the dough and rest it for 30 minutes.
• Chop the onion, mince the garlic, dice the tomatoes and shred the lettuce and cheese.
• Drain the pinto beans.

Steps

1. Brown the ground beef in a saucepan over medium-high heat for 7 minutes.
2. Add the onion and cook 5 minutes until soft.
3. Stir in the garlic, red chile powder, cumin, oregano and 1 1/2 teaspoons salt and cook 1 minute.
4. Pour in the beef broth and add the drained beans.
5. Simmer the beans for 25 minutes, mashing some against the side of the pan, until the mixture is thick and scoopable.
6. Heat the frying oil in a deep skillet to 350 degrees F.
7. Divide the rested dough into 6 pieces and stretch each into a 7-inch round, thinner in the center.
8. Fry one round at a time for 60 seconds per side, until puffed and deep gold, and drain on a rack.
9. Set each hot fry bread on a plate and spoon the beef and bean mixture over the middle.
10. Top with lettuce, cheddar, tomato and roasted green chile.
11. Finish each taco with a spoonful of sour cream and serve open-faced with a knife and fork.