Now that you know how to make a great Chile, you can use it to make some Navajo Taco’s. Of course if you like your Chile straight up in a bowl with some chopped onions and cheese on top, this may not appeal to you.
I met my first Navajo Taco at a State Fair, and fell head over heels for them. I would wait in anticipation for the next year so I could get another one.
Then a local restaurant opened up and I could go there for my fix. Now I’m not sure just why I thought I could only have this dish at a restaurant or at the Fair, but somehow I did. Then one day it hit me, I could make this on my own. Whoo Hoo. So I did, and now I’ll share it with you. In fact, I prefer my Chile served like this now.
To start with, make some good Chile, either my Firehouse Chile or your favorite recipe. Make some Frybread, either by using a good frozen bread dough, thawed and rolled out or patted out into a large thin circle, fried in some oil.
Place the Frybread on a plate,
put a heaping spoonful of Chile on top,
then add some shredded cheese, some shredded lettuce, diced tomatoes, a spoonful of sour cream if you want and dig in.
I also like a sprinkle of black olives and some chopped onion on top as well. I eat this with a fork and knife, but if you can get your fry bread big enough, you can actually fold it in half and eat it like a Taco. You’ll need a bib and a change of clothes, cause that Chile will drip, but it is good. Just sayin…
Now, since that made me hungry, guess what I’m going to go and have, yup some breakfast. But we’ll be having Navajo Taco’s again soon.