Wednesday, September 8, 2010

Great food storage recipe your family will LOVE: Navajo Tacos

Are there meals that bring you back to your childhood? There are three meals that will always make me think of my mom in the kitchen and remind me of funny memories linked to these foods. The first one being Mincemeat Pie. She makes several of these pies every Thanksgiving and I am not sure they ever get touched by anyone but she and my Dad. I was sure as a kid this pie was made with some kind of mystery meat. The second funny meal was Meatloaf. This meal for some reason made me think it was made of buffalo meat. Why you ask? Good question! My mom's meatloaf is actually the best I have ever had, but as a kid I must have thought she said Buffalo-loaf? Wierd!

Another meal that was always one of my favorites, that seemed fairly uncommon, was Navajo Tacos. This name is probably not politically correct, but this name fits this meal for me. My uncle used to live on a Navajo Indian Reservation down in Monument Valley Utah and we used to go to a little whole in the wall restaurant that made the best Navajo Tacos. They were piled high with chili, cheese, lettuce, sour cream, guacamole, etc. Ever since having the authentic Navajo Tacos as a child, these have been a favorite meal of mine ever since. Yes, the deep fat fried scone is not necessarily healthy, but they sure are delicious! It is kind of fun to have dinner and dessert all with the same dough! Try these scones with chili or with my favorite honey butter recipe (below).....YUM!

Fried Dough
2 1/2-3 c. flour
1 c. water
1/2 t. salt
3 t. baking powder

Combine all of the ingredients together until dough is smooth. Dough will be pretty sticky. Place a generous amount of flour on your counter and peel off a ball of dough from the bowl. Pat it in the flour and then stretch the dough into a flat oval shape scone. Dust off the excess flour and then place in a large frying pan that has 1 inch of cooking oil that has been heated to a medium low temperature. Scones will burn easily if the oil is too hot. Fry the scone on each side for about one minute or less. Once scone is golden brown on both sides you can remove it from the oil and drain on a paper towel.

For the Navajo Tacos top the cooked scones with chili, shredded cheese, sour cream, sliced olives, cilantro, green onions, diced tomatoes, salsa, and guacamole. This recipe is a great one to keep on hand in case we ever have to live solely out of our food storage. The dough is made from all long term food storage items and you can keep in your storage canned chili, olives and salsa. With cheese in your freezer you could have a meal put together with all 'food storage' items. This recipe is a keeper :)

Time for dessert? You can either roll a hot scone in cinnamon and sugar or serve with honey butter. Here is one of my favorite recipes for Honey Butter:

Cinnamon Honey Butter
1 cube butter, slightly softened
1/4 c. honey
1 T. brown sugar
1/2 t. vanilla
Dash of salt
1/4 t. cinnamon (optional)

Whip together until all is combined and butter is smooth and soft. Serve over a warm scone. This butter is also great on homemade whole wheat bread!



Andhra Recipes said...

Wow Delicious Thanks for share this indgredents.......
Nice Recipe...
Andhra Recipes

Penny said...

I love your website. I have been on it for like 5 hrs and I am not finished with it! Thanks for all you have done.

Bonnie said...

I have always loved Indian tacos. They are a treat in our home.

FYI: Thought I would let you know. Many Native American tribes across America serve this taco; therefore it should be called "Indian Tacos" rather than "Navajo Tacos". It is insulting to the many other tribes.

Kerry said...

My husband is from Blanding, UT...where did your Uncle live? I would love to know the name of the restaurant and if it is still there so I can maybe check it out next time we are there to visit!

Shandra said...

Monument Valley, UT and..unfortunately I don't remember the name of the restaurant, I was young and only worried about cousins and having fun :)

FYI said...

The Navajo planters lived from the Earth as their ancestors had for hundreds of years before. They also raised livestock to feed their family. The Navajo dinetah (or homeland) was bordered by the four sacred mountains, from northeastern Arizona, western New Mexico, and north into Utah and Colorado. They planted crops in the fertile valley lands, such as Canyon de Chelly known for Ansazi ruins.

The Navajo traded with the Spanish, Mexican, Pueblos, Apache, Comanche ,and even the early American pioneers. Around 1846, large numbers of pioneers moved into the area and the cavalry came with them. This is when troubles began. The troubles escalated with the murder or Narbona (1766-1849), a well-respected Navajo leader on August 31, 1849.

On this day, Narbona along with several hundred of his warriors, had come to meet and discuss peace with U.S. Colonel John M. Washington and others of the military stationed in the area. There had been trouble with the “New Men”, the New Mexican settlers who had driven Mexican settlers out of the area.

After several hours, it was believed a settlement had been agreed upon. However, a young warrior by the name of Sadoval, had plans of his own. Mounting his horse he began to ride in front of the Navajo party, attempting to have them break the treaty. A U.S. Calvary soldier began to say that one of the horses ridden by a Navajo was his, and what peace there was in the meeting that was disintegrating into battle.

Colonel Washington commanded the Navajo to stand down and return the horse to the soldier or he would fire into them. The rider and horse were now gone, and the Navajo party did not comply. A canon was fired, and Narbona was mortally wounded. It is told that he was scalped by a U.S. soldier as he lay dying.

This disastrous attempt at peace led to the “Long Walks”. In September 1863, Kit Carson (1809-1868) was dispatched into Navajo land to retrieve a surrender. When no Navajo came to meet with him, he ordered the burning of the land. Attempts were made to starve out the Navajo, and many were captured and taken to Bosque Redondo near Fort Sumner. Hundreds starved on the 300 mile walk, and more would die later in the crowded and disparaging conditions. Navajo were placed with the Mescalero Apache were home peace was often not the case. The camps were meant for 4,000 to 5,000 people, yet there were now over 9,000 people, and supplies were meager.

The government supplies of lard, flour, salt, sugar, baking powder or yeast, and powdered milk were often rancid. Fry bread came from these few foods provided during the 4 years of captivity. Since that time, it has become common food at most all PowWows of numerous tribes

To some, Indian Fry Bread is a sacred tradition. It is to be consumed by the people until the earth has again become purified.

Anonymous said...

Just so you Utah people know... Fry Bread and Scones are NOT even the same thing!!!!

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