Recipe: Navajo Tacos

This is a nice change from regular tacos. As a matter of fact, they are barely "tacos at all. more of a tostada if the truth be told. But people call them tacos, so there you go. Native Americans (like David) have a cultural affinity with what they call "fry bread". This recipe uses a wonderful and easy fried bread to serve these "tacos" on. Any day of the week these are amazingly easy to make and even easier to eat. A spicy treat for lunch or dinner and the left overs are good for about a week.

The original recipe called for a full tablespoon of cayenne pepper, and although it was indeed tasty, it was also the definition of lightning hot! Trial and error has me using a generous teaspoon instead but if you are feeling adventurous go for the tablespoon. The original recipe also calls for Cojito (co-he-to) cheese, but we substitute Cottage Cheese most of the time (it adds a creamy cool-ness but looks pretty horrifying).

Navajo Tacos

Chili

If you have already made the best chili in the world (Camp Creekside Chili) use it here. Otherwise the following is an easier substitute which makes a smaller batch a lot quicker.

Sweat (cook in a small saute pan over a medium low heat)

• 1 - Cup diced yello onion
• 2 - Tablespoons minced garlic
• 1 - Teaspoon Ground Cayenne Pepper
• 2 - Teaspoons Ground Cumin
• 1 - Teaspoons Ground Corriander
• 1 - Teaspoon Dried Oregano 
• (soaked for a while in 3 Tablespoons of cooking oil).  

Once onion has softened and begin to become clear add:

• 2 - pounds of ground ground sirloin
• 3 - Tablespoons of Goya Chipotle in Adobo Sauce
• You are going to use this a bit with my recipes.
• 1 - Tablespoon tomato sauce, 
• 1 - 16 oz can of pinto beans with the liquid.  

Cook until the beef is not longer pink.

Leave it simmering while you make the fry bread.

Fry Bread:

Whisk together in a medium bowl:

• 2 -  Cups flour (Bob's Red Mill is GMO free)
• 2 - Teaspoons  baking powder

Then cut into the bowl

• 4 - Tablespoons cold butter.

Then stir in

• 2/3  - Cup of cold water. 

Knead together until smooth and let it rest while you make the chili.

Cut the dough into 8 pieces. Press each into a 6 inch round. Fry the rounds in oil til golden on both sides. They cook quick, fast, and in a hurry, so watch them.

To serve: ladle some of the chili over the fry bread, then add cheese. We like some cottage cheese, it really balances the flavors. Cheddar works well, as does cojito, or shredded cheese blends. Cover with shredded lettuce, chopped tomatoes, and sliced avocado.
This recipe prepares well and is better when eaten with a fork. You can make the chili days in advance (use the Camp Creekside Chili Recipe) and do the bread on the spot. In about ten minutes you have a nice little supper dish.

Enjoy!

Recipe: Cheesy Potato Cups

This is a very nice little potato dish which is a great deal like Scalloped Potaoes. Creamy deliciousness inside a crispy cheese shell outside. They freeze well, so you can make a batch and pop one or two into the microwave, or fry them for breakfast by popping them in a hot frying pan with a little butter, smashing them slightly with a spatula as they start to heat up (flipping them once they’ve browned just a bit).

Cheesy Potato Cups

Makes 12 cups

• ½ - Cups Panko bread crumbs
• 1 - Tablespoon softened butter
• 2 - pounds peeled potatoes 
• I use regular old Russet Burbanks, but imagine other potatoes would work fine.
• 1¼ - Cup Half and Half
• 1 1/3 - Cup sharp cheddar cheese (about 5½ ounces)
• 2/3 - Cups grated Parmesan  cheese (about 1¼ oz)
• 2 - Teaspoons Cornstarch
• A sprinkle of salt and pepper

Pre-heat your oven to 425 degrees farenheit. 

Prepare muffin tins by buttering them and  then coating each well with Panko crumbs.

Cut each potato in half lengthwise, then cut each half into 3 wedges. Then cut each wedge into one-quarter inch slices. 

Combine the potatoes, half and half, and salt and pepper into a large bowl, cover the bowl with a plate, and microwave until just barely tender (12 – 15 minutes) stirring once midway through cooking.

While you are waiting out the microwave cooking time, reserving about a third of a cup of the cheddar cheese and toss rest of the Cheddar with the Parmesan cheese and cornstarch together, then add the mix to the hot potatoes, and stir until smooth. 

Divide potato mixture evenly into the muffin-tin cups and top each with the Cheddar you put aside in the last step. (More cheese isn't a problem, so if you missed that step, add some cheese.)

Spray a sheet of aluminum foil (sufficient to cover the muffin-tin) with non-stick oil (Pam or something like it) and cover the muffin-tin tightly, then bake for ten minutes. Uncover the muffin-tin and continue baking until golden brown (another 13 – 15 minutes). 

Run a knife along the edges so they break free, but allow everything to to set up (cool) for five 5 minutes in before removing them from the muffin-tin. They're going to be very hot, so let them cool another five minutes before serving or you might hurt someone.

This is a great little side dish for breakfast, lunch , or dinner.

Enjoy!