Healthy Navajo Tacos

Navajo Tacos

This recipe looks complicated, but it is really easy once you try it once or twice. Some may accuse me of this not being healthy, but it is so filling that you will not want to eat more than one. Making you own bread can be a bit tasking and burn a lot of calories with the kneading and general work that is required for making it. It is so rewarding to accomplish making your own food from scratch as well.

This recipe also allows two options, not so healthy and healthier. It really depends on your preference. The wheat really give a delicious nut taste to the bread that makes it filling and adds some extra nutrition. I know some people just like white bread so I gave that option too.

Ingredients

Scones:

2 package active dry yeast
3/4 cups warm water (105 to 115) (I run the water on my tap until it is hot to the touch.)
2 2/3 cups warm water
1/4 cup sugar
1 tablespoon salt
3 tablesppons shortening
7-8 (if using whole wheat) 8-10 cups (if not using whole wheat) all purpose flour
2 cups whole wheat flour (opt)
vegetable oil (or coconut oil) in a pan until it is about 2 inches full

Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water, sugar, salt, shortening, and 5 cups of flour to make dough easy to handle.

Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover with a dry linen; let rise in warm place until double, about 1 hour. (Dough is ready if impression remains when you press down with fingers.

Punch down dough; divide in half. This recipe makes two whole loafs of bread. One will be used for scones.

Scones:

For scones, roll the bread into 8 balls and heat oil in a deep pan or fryer. Take a pinch of bread and put it in oil. If oil bubbles upon contact with bread, the oil is hot enough. Flatten bread rolls and by pulling the dough. Place carefully into oil and let boil for about 2 minutes or until bread is golden brown. Turn it over with prongs and boil for another 2 minutes. Place cooked scone onto a plate with a paper towel to cool.

Bread:
Roll out one dough into a rectangle. Roll up the dough and place in a greased bread pan; let it rise until it is double it size. Spread with butter or wisked egg white and place in a 425 preheated oven for 30 minutes until bread sounds hollow when you tap it. Glaze with butter.

Scone Toppings:
re-fried beans or your favorite beans
sour cream or plain greek yogurt
spinach or shredded iceburg lettuce
Cooked ground turkey or ground beef (or a mix of both!)
Chopped tomatoes
cilantro
green, red, and/or yellow peppers
onions
Shredded cheese
sprinkle of wheat germ




I like putting the sour cream/greek yogurt onto the cooled scone. Spread refried beans if you chose to add those or just start putting all the other ingredant onto the scone. Eat and enjoy! This recipe is packed with protein, veggies, fats (small amounts of fats are good for you! Don't forget them in your diet!) dairy, carbohydrates, and dietary fibers. You will be full by just eating one so make sure you invite friends to eat this with you! Scones can be refrigerated and reheated for a yummy snack dipped in honey or for a lovely leftover lunch.