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The day before serving, cook the pinto beans. Put them in a large saucepan with enough water to cover and bring to a boil. Reduce the heat to a simmer, and cook until almost soft, about 1-11/2 hours. Keep checking them to see how soft they are getting. You don't want to overcook them into mush. When almost soft, add the SPICES. Taste. Add more spices or salt to taste. Uncover and let simmer until the beans are soft and the sauce begins to brown and reduce. Cool until able to put in the refrigerator overnight. They are actually better the second day, although they can be served the same day if needed.
The next day, start your dough for Navajo Fry Bread. There are many recipes for this, but the one I use is one I got in home-ec in 1969. Most native Navajos don't use a recipe but take a handful of this and pinch of that and make it right, but if you don't do that a recipe is needed. Some add a small amount of shortening or bacon fat, but that is optional.
In a large bowl, combine the flour, baking powder, salt and powdered milk. Add enough warm water to form a dough. Knead until soft but not sticky. Cover with a cloth and let stand for about 1/2 hour. To make a larger batch, don't double the recipe but make it two or three times.
While the bread rests, brown the ground beef in a large skillet. Drain off any fat. Add the ARIZONA DREAMING or TACO SEASONING and minced onion. Cook until the onion is softened. Keep warm until ready to serve.
When about ready to serve, divide the dough into 6 or 8 pieces. Pat and pull with your hands until approximately the size of a small dinner plate, with no holes in it. Fry over fairly high heat on both sides in enough oil to cover, 350-375° is about right. This will require a deep heavy skillet, a Dutch oven or a deep fat fryer. Fry 1-2 minutes per side until the dough starts to turn light brown and gets bubbles, then turn and fry the other side. Remove with a slotted spatula or basket to allow the excess oil to drip off.
Place on a plate with paper towels to absorb the oil if not serving right away. Or, place directly onto plates, and allow your guests to top their fry bread with as many beans, meat, and fresh toppings as desired and eat immediately. This is really the best way to do it! As with most fried foods, the sooner served, the better!
Have your favorite hot sauce available in case some like more heat. Eat and enjoy. The only way you can really make these in advance is to fry them, wrap each one of them in foil, and keep warm in your slow cooker for a short time. They reheat OK in the oven if necessary, or if you are lucky and have a "keep warm setting" on your oven as I do, that helps. Don't reheat in the microwave, they become tough and practically inedible.
If desired, make extra dough and have powdered sugar, CINNAMON SUGAR and honey available in case your guests want a smaller extra one to eat as a dessert, kind of like an elephant ear.
Prep. time: 10 minutes
Cooking time: 2 hours for beans and beef, 10 minutes for fry bread
Serves: 6-8 fry breads, toppings for 12-16 tacos
Nutritional Information:
Servings 1; Serving Size 1 taco (1 fry bread, 1/2 cup taco meat, 2 TB. beans, 1 TB. of each topping) (308g); Calories 610; Calories from fat 130; Total fat 15g; Cholesterol 55mg; Sodium 780mg; Carbohydrate 78g; Dietary Fiber 8g; Protein 39g.
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