Auntie Michelle's Indian Tacos
Dough 8 cups milk 4tbspoons sugar 11/2 cups marg 2tbspoons salt 16-20 cups flour 3tbspoons yeast+1tbspoon sugar mixed in 1/2cup warm water (or 5tbspoons baking powder) Scald milk, add sugar, marg and salt. Cool to lukewarm Add yeast mix Stir in flour to form soft dough Roll into palm sized pieces. flatten and fry Filling 2lb minced meat 2 onions 1cup BBQ sauce 2 cups ketchup 2tbspoons Worcester sauce 2tbspoons sugar 2 cans kidney/pinto beans 2tspoons salt Fry onions and meat. Add all other ingredients and simmer for 15-30 mins Serve on top of tacos with salad and grated cheese. Enjoy!
Recipe Tradition
History: In the 1860's the Navajo nation were evicted from their lands and marched 450 miles at gunpoint to an overcrowded "concentration camp", where their rations were flour, lard and milk powder for a few years. Navajo or Indian frybread was the result.