Growing up in Page, Arizona, we lived next to a Navajo Indian Reservation. We had the opportunity to learn a lot about their culture. In a small community, the ties were tight. When someone needed help, religion, race, and who your friends were didn't matter. Everyone pitched in. Whether it was a death, an illness, or someone just needing something. A favorite fundraiser was Navajo Taco Dinners. Everyone in town supported those. Part of it was the giving nature of the community, but the bigger part was that there was nothing like authentic, homemade, fresh Navajo Tacos.
The interesting thing about making Navjao Tacos is that a "recipe" does not exist among the Navajos. Traditionally, cooking is about knowing what to put into a meal without having to measure anything. You're not really considered a good cook if you have to measure. I wanted to learn how to make them and could not get any Navajo I know to give me a recipe. I finally asked Annie Slowtalker if she would help me. Annie worked for my family at our Taco Bell for 15 years. One day, in the Taco Bell kitchen, I had her show me how to make the dough. I kept telling her I had to make it myself to make sure I got it right. I had to make it four times that day. It's kind of hard when you don't measure. They literally would say, just a little bit of this and a little bit of that...oh and add some water until it "looks right."
So I made my own measuring recipe...for those of us who can't make something without one. If you have a mixer, it works great. You can't let the dough get too dry or it doesn't taste as good. The dough should be a little wet. You can use flour on your hands to keep it from sticking. If you mix my hand, you have to go slow and add the water slowly. It can clump really fast. Navajo girls can flatten and flip the dough like nothing I've ever seen. I can't do that. I have to flatten and stretch and flatten.
It is also a Navajo tradition to make fry bread for your in-laws when you get engaged. I guess they want to make sure you're worth your salt and won't starve their son. I actually did that for my in-laws the first time they came to visit my family. It was kind of fun. We explained the Navajo tradition...and my fry bread passed.
By the way, for those of you who don't know how to eat frybread, you can eat it plain, with powdered sugar, honey. Or, you can make a meal out it by using beans, chili or whateve meat you like. Then you put your choice of lettuce, cheese, tomatoes, onions, olives, ranch dressing, or salsa on top of it.
By popular request here it is...
Navajo Tacos
2 C flour
1 T baking powder
1 tsp. salt
1 T vegetable oil
¾ C warm water
oil for frying
Makes 12 Circles of Bread
Mix dry ingredients together, then stir in oil and water and mix until smooth (a food processor will do this in a minute). Knead lightly for a minute until dough is elastic but don't work it too hard or it won't roll out.
Pinch off 12 balls of dough and flatten each with your hand into 3-4 inch circles. Roll again to make the circles as thin as possible, 7-8 inches in diameter. The thinner the dough circles are, the better they puff in the oil.
Dust the tops of the circles lightly with flour while oil heats in a wok or deep skillet to 375° F. Slip rounds one at a time into the hot oil and brown about 1 minute on each side, turning them with tongs or a slotted spatula. Drain on paper towels.