Health & Family | summer 2007

Navajo Tacos

FRY BREAD

²/³ C all-purpose flour
¹/³ C whole wheat flour
2 T nonfat dry milk powder
¾ t baking powder
½ to ¾ C warm water
vegetable oil
  1. Mix flours, nonfat dry milk powder, and baking powder in a bowl.
  2. Stir in enough water to make a soft dough. Knead until the dough springs back.
  3. Form dough into 5 balls, each about 1½ inches in diameter. Cover with a damp towel. Let rest for 10 minutes.
  4. Put oil in a heavy skillet to a depth of about 1 inch. Heat to 350° F.
  5. Roll or pat the dough into 5-inch circles. Fry in the hot oil until puffy and golden, turning once.
  6. Stand pieces upright in a pan or blot them with a paper towel to remove excess fat.

TOPPING

2½ C cooked pinto beans, seasoned with onions, garlic, and salt
1¼ C grated cheese
1¼ C chopped tomatoes
1 C chopped lettuce
²/³ C green chile
Mash beans slightly with a spoon. Heat through. Top each piece of fry bread with beans, cheese, lettuce, tomatoes, and green chile.

Yield: 4 servings (¹/³ cup each)

Each complete taco provides: 380 calories, 14 g fat, 30 g protein