Thanks to cousin Kim and Aunt D, we have been enjoying these for years. Every year for our county fair, we’d take our camp trailer into town and stay at an RV park close to the fairgrounds. Several family members would do the same. My husbands family would cook a meal for everyone at the campground one night during the fair so we could all enjoy some good home cooked food instead of eating fair food all week. They made these Navajo Taco’s and we loved them! Literally. We use our own dough mix recipe but they are just as good. I hope you will try them too!
We start with a French Bread recipe that I got from my SIL:
1 ¼ cup warm water
2 teaspoons sugar
1 teaspoon salt (I always use sea salt)
3 ~ 3 ¼ cups flour
1 ½ teaspoons active dry yeast
Add the warm water, yeast and sugar in a fairly large bowl and let it set for about 5 minutes. Add the salt and enough of the flour to make the dough soft and not sticky. You don’t want a heavy dough.
Knead the dough for several minutes, then roll it out with a rolling pin to about ½” thickness. It doesn’t need to be perfectly rectangular, round or oval, imperfection is okay here. Cut the dough into scones by cutting strips about 5-6” in length and about 3-4” wide. I use a pizza cutter. It works great. Let set for about 10 minutes and preheat your deep fat fryer while you’re waiting. Once it’s ready, put a couple of the scones into the hot grease browning each side and then let them drain on a paper towel covered plate.
Once they are all cooked, you’re ready to top them with your favorite taco toppings of choice. We usually top our Navajo Taco’s with browned hamburger, pork n beans or refried beans, grated Colby Jack cheese and finish off with chopped lettuce, tomatoes, onions and olives. You can also use hot sauce, salsa or ranch dressing to top it off. My favorite topping is chili and grated cheese. Let me tell you, it’s delish!
These are a great year round food and can be wrapped up and taken on a picnic or sitting by a warm fire in the winter.