Navajo Tacos
Navajo Tacos
2 cups unbleached flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup evaporated milk
About 3/4 cup water
Mix dry ingredients with fingers
Stir in water with a fork
Knead & divide into 6 parts
Pat into 4 (8-inch) circles 1/4 inch thick
Fry in oil heated to 365 deg F until brown
Spread each taco with refried beans, lettuce, tomato, scallion, cheese, avocado, sour cream & taco sauce or salsa
Makes 4
To use as a dessert, spread with butter & honey or confectioners’ sugar
Adobe Bread
Adobe Bread
2 cups whole wheat flour
1/4 cup granulated sugar
1/4 cup lard or shortening
2 tsps salt
2 packages active dry yeast
2 cups very warm water (120 deg F to 130 deg F)
3 to 4 cups all-purpose flour
2 tsps all-purpose flour
Mix whole wheat flour, sugar, shortening, salt & yeast in a large bowl; stir in warm water
Beat on low speed of electric mixer for 1 min, scraping the bowl frequently
Beat on medium speed for 1 min, scraping bowl frequently
Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to h&le
Turn dough onto a lightly floured surface
Knead until smooth & elastic, about 10 min
Place in a greased bowl
Turn the greased side up
Cover & let rise in a warm place until double, 40 to 60 min
The dough is ready when an indentation remains when dough is touched
Punch dough down, divide into halves, & let rest for 5 min
Shape into 2 round, slightly flat, loaves
Place loaves on opposite corners of a large greased cookie sheet
Cover with a dry cloth & set to rise another 45 min
Preheat the oven to 375 deg F
Make 1/2-inch deep slashes across the top of each loaf in a lattice, bear paw or squash blossom design
Sprinkle each loaf with 1 tsp all-purpose flour
Bake loaves for 35 to 40 min, until they are light brown & sound hollow when tapped
New Mexico Style Enchiladas
New Mexico Style Enchiladas
1 1/2 lb hamburger meat
3 to 4 Tbsp chili powder
2 Tbsp garlic powder
1/2 to 1 tsp cayenne pepper
1 tsp cumin powder
1 tbsp flour
Tomato juice to cover meat
Shredded lettuce
Shredded cheese (Cheddar or cheese of your choice)
Diced tomatoes
Diced onion
Corn or flour tortillas
Vegetable oil (for heating tortillas)
Brown meat & drain well
Add spices & flour, & cover with tomato juice
Simmer until slightly thickened
Meanwhile, shred the lettuce & cheese in separate bowls
Also dice the tomatoes & onions in separate bowls
When sauce is about ready, heat oil in a small saute pan
To assemble, heat a tortilla in the hot oil, drain & place in the center of a plate
Pour on a dipper of sauce & some cheese
Heat another tortilla & place on top of the first, followed by another dipper of sauce & cheese
Continue in this manner until you have as many on the plate as one person wants
A usual adult will start with three or four stacked
For the final layer, add lettuce, tomatoes & onion along with sauce & cheese
Some people like to have the vegetables in between the layers also
Traditionally, a poached egg is placed on top of the stack right before serving
This recipe is built to each person’s appetite, but the pot of sauce will feed 6 adults or 3 or 4 hungry adults
Amounts can be adjusted for smaller portions or larger, just adjust the spices to your personal preference if you use more meat
You can make this as spicy or as bl& as you like