in the kitchen

in the kitchen

Saturday, August 14, 2010

Native American

Today is my Mom's birthday. Happy Birthday to Nola--hope they have an angel food cake for you in Heaven! Mom loved Native American culture. She was a collector of jewelry, rugs, paintings, pots etc. Today I am offering a Native American dish that my family likes quite well: Navajo Tacos with Succotash. The succotash can be served as a side dish with other meals and the tacos can be made with different toppings too. This fry bread recipe is from a friend of mine, Pat, who is Navajo. She tells me it is very authentic. I can't vouch for the authenticity of the toppings but they sure taste good!
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups fresh corn kernels, (blanch cobs for 3 minutes and cut off kernels)
2 tablespoons canola oil
1 cup diced purple onion
1 cup diced orange bell pepper (or yellow or red)
1 16 oz can black beans, drain but reserve liquid
1 teaspoon salt
1/2 teaspoon black pepper
Heat a large skillet over medium high heat about 1 minute. Sprinkle in chili powder and cumin and quickly stir to toast about 20 to 30 seconds. Stir in corn and allow to cook about one minute. Add canola oil and cook an additional minute. Add onion and bell pepper then continue to cook and stir another 3 to 4 minutes or until onion begins to brown. Add beans, salt and pepper. Cook another 4 minutes or until beans are heated through, stirring often. Add some of the reserved liquid from the beans if the mixture begins to dry out. Adjust seasonings as desired.

Hints: Fresh corn is best but frozen is a good substitute-it must be cooked longer. I like to keep the onion and bell pepper dice about the size of the corn and beans. This dish is not very spicy. You can amp up the heat by adding hot peppers, hot pepper sauce or hot pepper flakes.

Fry Bread
3 to 4 cups flour, divided
1 tablespoons baking powder
1 teaspoons salt
1 cup water
2 cups oil, canola or corn, for cooking
Mix 1 cup flour with baking powder and salt. Stir in water and mix until smooth. Work in remaining flour 1 cup at a time until dough forms a soft, smooth, elastic ball. Let rest for 5 minutes. Heat oil in a 10 inch skillet over medium high heat to 375 degrees. Divide dough into 6 equal pieces and roll each piece into a 7 or 8 inch circle. Slide a circle into hot oil and cook for approx. 45 seconds. Turn over with tongs and cook an additional 45 seconds. Remove to a paper towel to drain. Keep warm. Repeat with remaining dough circles.

Hints: I often use half whole wheat flour. 375 degrees allows the fry bread to cook through without burning on the outside.

Navajo Tacos
1 recipe fry bread (6 rounds)
1 recipe succotash
1 lb ground beef, browned and seasoned with salt and pepper
1 cup shredded cheddar cheese
1 cup shredded lettuce
1/2 cup sliced black olives
1 avocado, sliced into wedges
1/4 cup chopped sweet onion
1/2 cup salsa
1/4 cup sour cream
Assemble tacos by topping warm fry bread rounds with succotash, beef, cheese, etc. Family style is best so guests can select the toppings they wish.

We always use a knife and fork for these beauties. Hope you enjoy!

1 comment:

  1. I made a half recipe of the fry bread and covered it with honey-butter. I am sure it wasn't healthy, but it sure was delicious!