Navajo Tacos

Erik sharing with Ian

One of our traditions—when we are at BYU—is to go to the Cougareat (old name, I know) for Navajo Tacos. A long while back, we got the recipe we've used for years (see below). Recently, BYU Magazine had an article on tastes from BYU. If you click on Cosmo, on the sidebar, you can find the "real" recipe for Navajo Tacos, Mint Brownies, and other campus favorites. I really don't like to make these Navajo Tacos as much as my guys really like to have them (because of the hot oil/frying smell, and 'healthiness'). Scott will even volunteer to do the frying. I think a better choice is to use pita or flatbread in place of the fry bread. I know I would hear much murmuring if that happened at our house.

cousins Joel, Sarah and Kyle

Navajo Tacos

1 (1 lb.) can refried beans (we usually rehydrate some of our church cannery dried refrieds)

1 c. colby or cheddar cheese, grated

2 c. lettuce, shredded

2 med. tomatoes, diced

4 green onions, chopped

Salsa

Sour cream

Indian Fry Bread (recipe below)

Heat refrieds and prepare other ingredients. Set aside while you prepare Fry Bread. For each Navajo Taco, top with warmed beans, cheese, lettuce, tomatoes and onions. Garnish with salsa and sour cream.

Indian Fry Bread

1 c. flour

Oil for frying

1-1/2 t. baking powder

1/2 c. hot water

1/2 t. salt

Heat 1/2” oil in skillet over med-high heat. In med. bowl, combine ingredients. Blend well. This will be sticky. Turn out on lightly floured board. Turn once to coat with flour. Knead dough until smooth, about 10 turns. Roll out to about 1/8-1/4” thick. Cut into squares or rectangles. (Or you can roll balls out into circles.) Stretch each square or circle slightly. Fry to light golden brown on one side. Turn and fry on other side. These will still be fairly soft after frying. Makes 6-8 breads.

Easter

We are definitely not as inventive as the Asays in the way of Easter traditions! I did not like the idea of baskets filled with tons of toys, as the retailers try to commercialize on the order of Christmas. Sometimes we'd do a church-related gift, but usually it was just a Bread Bunny (click here for recipe), colored hard-boiled eggs and colored, speckled malted chocolate eggs. Thankfully Scott was in charge of the malted chocolate eggs this year...so they'd last until Easter morning! Sunday morning we usually get up and have bread and eggs before church. I can't even remember how many years it's been since we've hidden eggs. I'm guessing it will happen again by this post; I'm sure Ian will enjoy finding them. Happy Easter to all!

Experimental Dinners

Finally, I thought I'd end with telling you about the sufferage my guys have had to endure over the years. And it continues to this day. I'm always wanting to try new recipes. They would prefer "standard fare." I like new tastes, and want to try to have healthier options than years prior. Kyle would be happy with straight meat most days. Nothing green or weird or healthy. Scott is usually a good sport about things, though when he says "it was OK", that usually means "I'd rather not suffer through that again." Recently I tried a vegetarian enchilada recipe with black beans and yams and zucchini...yum! Kyle came out of his room and said "I smell something green." After tasting them, he said that he just needed something to chew on...like meat. Doesn't he think you can chew on vegetables? Last week I made BBQ Chicken Pizza, with a whole wheat crust. Kyle thought it was weird, Scott endured, and I loved it. I'm trying Lime Coconut Cupcakes with White Chocolate Frosting for my book group in March. Bon Appetit!

p.s. After writing this, we had a simple dinner of red beans and rice with avocado, tomatoes, sour cream and Tabasco for toppings. Kyle ate it. And liked it. Scott too. Except for the green!

by Dee, wife of Barbara's son Scott