April 06, 2011

Revisiting an Old Favorite: Navajo Frybread and Indian Tacos

Juli's son, Ian - a college junior - dropped by for a visit recently.  Juli wanted to serve up something for dinner beyond the typical college student fare.   She suggested Indian Tacos.

Those who have followed this blog for awhile will probably recall that I featured recipes for Navajo Frybread and Indian Tacos awhile back.  We used those same recipes (included in the linked posts) to prepare this special dinner.

Juli prepared the dough for the Frybread while I was still at work.  She thought she might have messed something up, as she wasn't sure what texture the dough was supposed to have, but she did a great job. When I got home, I took over in the kitchen and finished supper. 

The Navajo Frybread is pretty easy to make, really:  Roll out sections of the dough, heat up some oil, cook each round of dough for a couple minutes on each side. 

The Frybread turned out perfectly golden brown, crispy on the outside yet soft on the inside and flexible enough to fold around the taco filling without breaking apart.  

The filling for the Indian Tacos was also pretty easy - it cooks up in one skillet - and it also turned out great. 

Ian said he enjoyed the Indian Tacos. Juli and I enjoyed them just as much as we had last time we made them.  

Ian had to leave shortly after supper.  It would have been nice if he'd been able to stay longer, but at least the three of us had a nice meal together while he was here.

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