Rosie Makes Puffy Navajo Tacos! Whoot!

Rosie had new taste experiences in her travels across the country - the Navajo Taco and the Puffy Taco. I had already attempted Puffy Tacos before after seeing a throw down between Bobby Flay and Diana Barrios Trevino, and the results were less than spectacular. Sooooo, today I'm attempting Navajo Tacos.

My ingredients: 3 cups flour 3 tsp baking powder 1 tsp salt 2 TB shortening warm water

First I mixed the dry ingredients.

Then I cut in the shortening.

Add warm water, a little bit at a time, until you have a nice, soft dough. I probably used about 1 cup water.

When the dough is no longer sticky, it's ready to be rolled out.

I'm only using half the dough today.

Lightly flour your work surface and start rolling out the dough. Flip over and roll the other side. Flip back, flour-sprinkling as you roll it.

When my dough was about 1/8 inch thick ...

... I cut it into triangles. What I could have done, was pinch off balls from the original dough and roll those out individually and get proper round tacos, but I decided to go with the triangles.

This is a very nice, pliable, elastic dough.

I heated my oil and put the first piece in. Try to swish some hot oil over top of the dough.

Would you lookey here?!!? It's a Puffy Navajo Taco!

Drain on paper towels. By swishing hot oil over the top, you get more bubbles.

These are lovely. Now for my toppings:

First I sauteed some onions in buttah and added my Cobanero Top Round Shredded Beef.

Heat through. For my second topping:

I sauteed some onions and cubed turkey.

Seasoned it with oregano ...

... cayenne pepper ...

... and cumin.

That would be the cobanero shredded beef on the left, the seasoned turkey on the right, and turkey stock simmering in the middle.

And here's my spread. Puffy Navaho Tacos with shredded beef and seasoned turkey, with Creme Fraiche, Tomato Salsa, Tomatilla Salsa, and Guacamole.

And the Little Hawthornes ate. Happily. Stay tuned for my Salsa Recipes.