Green Chili Navajo Tacos
This Fry Bread recipe comes from a close family friend, Ann Fineran, a Pine Ridge Sioux, from South Dakota. She was the last of her linage.
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Servings: 6 People
Calories: 280kcal
Ingredients
GREEN CHILE SAUCE
- 3-4 boneless pork chops cubed loin or shoulder are also fin
- 1 small yellow onion diced
- 1 cup roasted green chilies preferably fresh roasted
- 2 tablespoons fresh minced garlic
- 2 tablespoons vegetable oil
- 1 can chopped tomatoes with liquid
- 3 cups water
- 2 tablespoons chicken base concentrate to taste
- salt and pepper to taste
FOR THE FRY BREAD
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup 2% or whole milk
- canola oil for frying about 4 cups
Instructions
- Cube pork chops, season with salt and pepper, chop onion
- Heat heavy bottom sauce pan on medium high
- Add oil and saute onions until translucent
- Add meat and saute till browned
- Add remaining ingredients and bring to a boil
- Reduce heat to low and simmer for 2-3 hours
- FOR THE FRY BREAD
- Heat oil on medium high in a cast iron skillet
- Combine dry ingredients in a medium mixing bowl
- blend together with a wooden spoon
- add milk and stir until dough forms a ball
- place dough on a floured surface and knead for 5 minutes or until dough is shiny
- return dough to bowl and rest for 5 minutes
- cut dough in half, then quarters, finally cutting the quarters in half.
- roll dough thinly with a floured rolling pin
- cook in hot oil until golden brown, turning several times
- drain on paper towels
Notes
Garnish, 1 head lettuce, 2 cups shredded cheese, sour cream, honey
Assemble Navajo Tacos and serve
Serves 6
Assemble Navajo Tacos and serve
Serves 6
Nutrition
Serving: 1cup | Calories: 280kcal | Carbohydrates: 42g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 1208mg | Potassium: 309mg | Fiber: 3g | Sugar: 6g | Vitamin A: 147IU | Vitamin C: 12mg | Calcium: 213mg | Iron: 3mg