[Liz]

BTW, do you have any recipes for the wet burrito?

[Liz]

I recently came across the delightfully named "Navajo Taco" served at the Cameron Trading Post, near the Grand Canyon......you’re surrounded by classic southwestern art and tapestries. American, Mexican, and local cuisines are all offered.....including the delicious Navajo “fry bread,” (pictured below) a must-try for every visitor! Served breakfast, lunch and dinner.

Cameron Trading Post Navajo Fry Bread

Combine • 6 cups unsifted flour • 1 tablespoon salt • 2 tablespoons baking powder • 1/2 cup instant non-fat dry milk in bowl. Add enough• 2 3/4 cups lukewarm water to make a soft dough. Knead thoroughly. Pinch off a ball of dough about the size of a large egg

Shape it round and flat with a small hole in the middle. Work it back and forth from one hand to the other to make it thinner and thinner. Stretch gradually to a diameter of about nine inches. Heat fat at least an inch deep in a heavy iron skillet. Drop thin rounds of dough into hot fat and fry to a light brown on one side. Then turn and fry other side. As it fries, the bread puffs up and becomes light.

FINAL Liftout; drain each piece on paper towel. Makes about 18 to 24 pieces, about nine inches across. Fill w/ toppings.

Navajo “fry bread”, a fresh, springy bread dough that is patted flat and deep fried to a golden brown, smothered with a spicy combination of ground beef and beans, and topped with chopped green chile, fresh lettuce and tomato, and tangy cheddar cheese.