Navajo Tacos with Chili Verde Sauce

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.