Many, many moons ago, in a prior life, Hubby and I discovered what Mountain Man Rendezvous and Pow Wows were all about. I don’t know if Hubby was a history buff before we got together or if he caught the bug from me.
I love history – especially living history. Growing up my Dad often packed the family up in our station wagon and took us on an adventure, discovering the rich and diverse history of California. I fell in love with the Mother Lode settlements on the western slopes of the Sierras and all the small river communities dotting the delta between Sutter’s Fort (Sacramento) and San Francisco. The town of Locke to the west along the delta is one of my favorites, as is James Town and nearby Jackson to the east.
When Hubby and I were first married, we began exploring the history of the west in much broader terms. We followed the Bozeman Trail, explored battle sites such as the Wagon Box Fight and the Fetterman Fight near Fort Phil Kearny. We’ve stood on the hillside of the Little Big Horn and listened to the winds whispering their sad tales.
It was during this time of exploration we happened upon the annual Rendezvous at Fort Bridger. It was an experience that blossomed into a deep love of all things living history has to offer. Fur trappers and mountain recluse, pioneers moving west, and Native Americans from a multitude of nations gathered in one amazing place to celebrate all that was and all that is.
It was at a Pow Wow during one such Rendezvous that Hubby and I first experienced Navajo Tacos. I don’t know which we love more, the dancing or the food. If there are Navajo Tacos to be had at a gathering, we’ll be the first in line. I call it sample and learn. Over the years I’ve come to perfect both the fry bread, and the toppings.
This summer on our insane road trip, we’ll be crossing through Navajo land on our way out east, and on our way back to California from Tennessee. It seemed only fitting that I share with you a new recipe – very much elevated. The bread is the same, (why mess with perfection?) it’s the skirt steak topping that I’m most excited about.
Skirt Steak Black Bean Fry Bread Tacos
Taco Garnish
2 firm Roma Tomatoes
2 cup Iceberg Lettuce
1 cup Mild cheddar Cheese
Nacho Jalapeño Peppers as desired
1 cup Sour Cream
Taco Salsa or Salsa
Seed and dice tomatoes. Rinse lettuce leaves, stack and chiffonade cut into shreds. Drain peppers on paper towels. Set up a condiment station with garnishings, shredded cheese, sour cream, taco sauce or salsa as desired. Keep chilled until ready to use.
Navajo Fry Bread
2-1/2 cups Flour
1 heaping tablespoon Baking Powder
1/2 teaspoon Salt
1 tablespoon Lard
1 cup Milk
In a bowl mix flour, baking powder and salt together. Cut in shortening, working into the dry ingredients with your fingertips.
Warm milk in the microwave, the add to bread dough. Dump dough out on a lightly floured board. Knead fry bread dough four about 5 minutes. Shape dough into a long cylinder, brush with oil. Cover with plastic and let rest for 20 minutes.
While the dough is resting, make the taco filling.
Taco Filling
1-1/2 lbs Marinated Skirt Steak
Spicy Olive Oil as needed
2 cans Whole Black Beans in Chili Sauce
Lay skirt steak out on a cutting board. Dice into smaller pieces. Heat oil in a large cast iron skillet. Stir-fry the skirt steak quickly to keep moist and tender. Keep warm until ready to assemble.
In a sauce pan warm the black beans. Keep warm until ready to serve.
For Frying
1 cup Vegetable Oil or more as needed
When ready, cut the fry bread dough into 8 equal parts. Work with one part at a time, keeping the remaining dough covered.
Spray two pieces of waxed paper with cooking spray, set aside. Roll the piece of fry bread dough out into a ball and place between sheets of paper. Flatten the dough by hand, with a rolling pin or tortilla press to create about a 4-inch round tortilla. Don’t worry if the fry bread isn’t perfectly round, this just adds authenticity to the taco. Keep covered between pieces of paper until ready to fry. Repeat until eight pieces of fry bread are ready for frying.
In a large cast iron skillet, heat oil to about 350-degrees. Working with one fry bread round at a time, fry in the hot oil until golden brown, swirling as it cooks to prevent burning. Use the end of a wooden spoon to swirl the bread, flip and continue to fry until both sides are beautifully browned.
Blot on paper towels to remove excess oil, then hold on a wire rack in a warm oven until all the breads have been fried.
Top fry breads with the meat-bean mixture, garnish as desired with shredded lettuce, diced tomatoes, sour cream and all the other favorite toppings. Just like Mexican Tacos, these go great with a pitcher of Margaritas.
I trust in the LORD;
my soul trusts in His word.
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