Breakfast Navajo Taco
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
12
Eggs340 g
Ground Beef340 g
Black Bean170 g
Red Onion (chopped)340 g
Salsa170 g
Monterey Jack Cheese680 g
Red Potatoes (medium)1 tbsp
Salt1 tsp
Onion Powder1 tsp
Paprika1 tsp
Chives (chopped fresh)6.333333 cups
Cake Flour1.5 tbsps
Baking Powder6 tbsps
Powdered Milk5 tbsps
Shortening2 cups
WaterDirections:
1
Prepare the Breakfast Potatoes according to the recipe below
2
While potatoes are cooking, prepare the Fry Bread according to the recipe below
3
In a medium pan, scramble the eggs and set them aside
4
Season the beef on each side with blackening spice
5
In a large skillet over medium heat, saute the beef until it is cooked until a medium doneness
6
Add the Breakfast Potatoes, black beans, and roasted peppers to the pan with the beef and stir until combined and heated through
7
Preheat the oven to 350 degrees F
8
Place the fry bread on a baking sheet, and top each piece with some of the beef mixture
9
Top each taco with the scrambled eggs, onion, salsa, and cheese
10
Put the tacos in the oven and bake until the cheese is melted
11
Serve immediately
12
Preheat the oven to 425 degrees F
13
Cut the potatoes into quarters and put them in a large bowl
14
Drizzle olive oil over the potatoes and mix until lightly covered
15
In a medium bowl, combine the salt, pepper, onion powder, paprika, and chives and mix well
16
Pour the spice mix over the potatoes and mix well
17
Put the potatoes on a large baking sheet and bake until soft and browned, about 40 minutes
18
In a large bowl, mix the dry ingredients together
19
Add the shortening little by little until small balls form
20
Add 1 cup of water and mix it well with your hands; then add the rest of the water and knead the dough well
21
Cover the dough and let it rest for 30 minutes
22
Divide the dough into 6 balls and then shape each ball into a flat circle, about 6 inches across
23
Fill a large heavy saucepan with 2 to 3 inches of cooking oil and heat over medium-high heat; the oil should be at 350 degrees F before you begin frying
24
Fry the rounds in the oil, in batches, until golden brown
25
Place the fry bread on paper towels to soak up excess grease