Navajo Tacos with Chili Verde Sauce Fry Bread, 1 (40 1/2 oz) can refried beans 5 cups shredded Colby cheese 1 large head iceberg lettuce, shredded 2 large avocados, pitted, peeled, diced 2 large tomatoes, diced 1/2 to 3/4 cup chopped green onions 3 cups Chili Verde Sauce, heated 1 pint sour cream Fry Bread: 4 cups flour 1 T. salt 1/3 cup shortening 1 1/2 cups warm water Vegetable oil for deep-frying Prepare Fry Bread; keep warm. In a medium saucepan, warm beans until heated through. To assemble each taco, place 1 piece of Fry Bread on a plate, top with bean, Chili Verde Sauce, cheese, lettuce, avocados, tomatoes, green onions, olives and sour cream. Fry Bread: In a large bowl, stir together flour and salt. Using pastry blender, cut in shortening until mixture resembles cornmeal. Add warm water to make a soft, but not sticky dough. Let dough rest 15 minutes. Divide dough in to 16 equal portions; shape each into a ball. In a large skillet, heat 1/2 inch of oil to 375. Roll out dough balls. Cook one at a time in the hot oil. Fry until golden brown on 1 side. Turn over; fry until browned on other side. Drain on paper towel. Chili Verde Sauce Roast pork loin bones 1-2 cups cubed pork or 3 pork chops 8 cups water, chicken broth or leftover pork gravy or a combination 1/2 cup butter 1 large onion, chopped 3/4 cup flour 1 T. garlic salt 1 tsp. oregano 1 tsp. cumin 1 (4 oz) can diced green chiles 1 cup Picante sauce 1/2 cup water if necessary Place pork bones and cubed pork or pork chops in a large pot. Add 8 cups water, broth or gravy. Bring to a boil; reduce heat. Cover, simmer, 3-4 hours or until meat falls from bones. Remove from heat; let stand until cool enough to handle. Remove all bones from mixture, skim off fat. In a medium skillet, melt butter. Add onion, sauté until tender but not browned. Stir in flour until blended. Stir in garlic salt, oregano and cumin. Add a small amount of broth from meat mixture, stirring with a whisk. Then stir flour mixture into meat mixture in Dutch oven, blending until smooth. Add chiles and Picante. Heat until thickened, stirring frequently. Add ½ cup more water, if necessary, to thin to desired consistency. |
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