3 — Arizona Navajo Taco
Eating My Way Through 50 States
I’m not a bread maker, so that did make this one more of a challenge, can’t argue with the results though.
Calories: Who cares Servings: Not enough Cook Time: Too damn long! Dish: Breakfast, lunch or dinner, sandwiches are good any time.
125g plain flour
1 teaspoons baking powder
1/2 teaspoon salt
60ml warm water
Olive oil or butter for frying
Small pack of minced beef
1 teaspoon chilli powder
1 sweet red pepper
1/2 tin of kidney beans
2 large tomato
2 green chillies
1/2 teaspoon smoked salt
2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon chipotle flakes
Shredded lettuce / Grated cheese / Black Olives
Sliced Avocado / Coriander
Mix all the ingredients apart from the oil or butter in a large bowl until it’s doughy.
Take it from the bowl and kneed it on a floured surface for 5 minutes, place it back in the bowl, cover with cling film and let it rest for 10 minutes.
Split into 4 even pieces, make into a ball in your hands and then flatten.
Heat up the oil or butter in a pan until really hot, place the dough in 1 or 2 at a time, flipping when golden brown on the outside.
Keep them warm until the filling is ready.
Dice the onion, tomato, green chillies and set half a side to make a pico de gallo. Dice the sweet red pepper.
Brown the beef in a pan with the salt, paprika, garlic powder and chipotle flakes. Add all the diced vegetables (apart for the half you set aside). Stir regularly until cooked.
Finish the pico de gallo by squeezing in half a lime, and adding some chopped coriander — mix well.
To build your taco, get a flat bread and spoon on some filling. Then add the pico de gallo and toppings as desired. Eat!
Sandwich 3 of 50