Navajo Tacos

When my mom use to live on the reservation in southern Utah, she learned how to make some great Indian food including fantastic, authentic Navajo Tacos. However, I'm sorry to disappoint because this recipe is not the authentic one (I gave up hand-making my Navajo Bread about two years into my marriage), this is the quick 'n easy version using my favorite thing in all of the world: Rhodes Rolls. Just as yummy. And waaaaay quicker. Don't tell the Navajo Indians though, because I'm sure my method is on the brink of being deemed sacrilegious. :)

However, I still follow Navajo tradition by making a small hole in my dough before I fry it to "let the evil spirits out". Try it, it's fun!

Enjoy!

ingredients:

1-2 cans of your favorite chili

lettuce, sliced and diced

tomatoes, diced

cheddar cheese, shredded

sour cream

Rhodes Rolls (approx. 2 per/person)

veg. oil for frying

instructions

Thaw your frozen Rhodes Rolls (I put my frozen rolls in a Ziploc baggie, then place it in a sink full our lukewarm water for about 30 minutes). Pour about 1/2-1 inch thick of oil into a small frying pan. Allow oil to heat (on medium heat) for about 5 minutes or until you think the oil has reached a moderately hot temperature. Stretch out thawed roll into a circle just a bit larger than your hand (Don't forget to make a small hole in it to let the evil spirit outs!). Place in oil to fry, flipping it over and over until both sides are golden brown.

Serve each fried taco with chili and other optional taco toppings.

Time: prep=30min, cooking=20min

Serves: as many as you cook!