Wednesday, June 13, 2012

Whole Wheat Navajo Tacos (fried in coconut oil)


Navajo tacos were one of my favorite things to eat as a kid. There are dozens of ways to eat them but my favorite is Mexican style: refried beans, cheese, avocado and tomato. Thanks to coconut oil, I can still indulge in them from time to time.

Whole Wheat Navajo Tacos
2 1/2 teaspoons yeast
1 cup warm water
2 tablespoons honey
1/4 cup butter, melted
1 teaspoon salt
2 1/2 to 3 cups whole wheat flour (one half cup at a time as needed)
coconut oil for frying
toppings- refried beans (I love mine mixed with salsa and sour cream), cheese, avocado, tomato

Dissolve yeast in warm water with honey. When yeast is bubbly, stir in melted (cooled) butter, salt and 1 cup of flour. Continue mixing and add 1/2 cup of flour at a time until the dough pulls away from the side of the bowl- you want it to be soft but not sticky.

Cover and let rise until double. Roll dough out into 2 thin rectangles (about 1/4" thick) and using a pizza cutter slice into squares (I cut each into 12 small squares) and let rise until double.

Heat coconut oil in a small pot (the smaller the better). I don't like to waste a lot of oil so I used about a 1/2 cup but it's easier if you have more oil. I also make mine smaller due to less oil. Dip the corner of one piece of dough in the oil- when it bubbles right away the oil is ready.

Fry one piece of dough at a time, using a spoon, scoop oil over the top of the dough until it puffs up (or you can tip and rotate the pan around in circular motions so that oil covers the top of the dough). When the top has puffed, flip over and cook until brown. Drain on a paper towel and repeat for all pieces of dough. Top with desired toppings and serve warm.

For sweet dough, dip in powdered sugar, sprinkle with cinnamon and sugar or drizzle with honey.
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