Monday, October 5, 2015

Chicken Chili Navajo Tacos





Navajo Tacos are a happy memory from my childhood. I remember being given a giant scone and then getting to load it with all my favorite things: chili, tomatoes, avocados, etc. I could put whatever I wanted on and leave off whatever I didn't like, making it the perfect meal for my picky eating. I still love to make them, but now I make them with white chili or ghost chili for that extra flavor!

Scones: 

  • 1 Tbsp yeast
  • 1 cup warm water
  • 1 tsp salt
  • 2 Tbsp oil
  • 3 cups flour
  • 3 Tbsp sugar
  • Oil for frying
Mix the dough in a stand mixer or by hand until well incorporated. The dough will be kind of crumbly. Add flour to your counter and knead by hand, adding a tablespoon of water at a time until the dough is soft. Let the dough rest for about a half an hour or so. Roll out the dough and cut it into large squares. Take one large square and stretch it out with your fingers.

 Heat 1-2 inches of oil over medium heat for 5 minutes before you start frying. Test that the oil is hot enough by putting a small piece of dough in the oil. If it starts to bubble around the dough right away, it is hot enough to fry your scones. DO NOT use high heat! The oil will get too hot and the scones will burn on the outsides before they cook through the middle. Let each scone fry until light brown, flip it over to the other side and let that brown. Use tongs to remove the scones from the oil and allow them to sit on a paper towel to drain the oil.

Tacos: 



Take one of the large scones and top with a generous helping of the White Chicken Chili.


Add all of your other favorite toppings. I love lettuce, cheese, tomatoes and avocados....yum!


You can find more Progresso recipes here.
What is your favorite Navajo Taco topping?
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