Friday, September 11, 2009

BYU

Byu Navajo Tacos


1 cup
warm water
1 Tbs
yeast
1 Tbs
sugar
1 tsp
salt
4 Tbs
nonfat dry milk
2 3/4 cups
bread flour
6 cups
beef chili
3 cups
shredded lettuce
1 1/2 cups
shredded cheddar cheese
1 cup
sour cream or ranch dressing
3
tomatoes, diced


salsa

1 Prepare the fry bread: Soften yeast in warm water. Add sugar, salt, dry milk, and bread flour and knead the mixture into soft dough. In a greased bowl, allow dough to rise until it doubles. Turn the dough out onto a floured surface; punch it down and let it relax about five minutes. Roll the dough to a thickness of 1/4 inch and cut it into six circles with a diameter of six inches each. Allow circles to rise another 15 to 20 minutes. Fry dough circles in hot oil until golden brown.
2 Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, and salsa.

Servings: 6

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