Fry Bread

1. Measure dry ingredients into a deep mixing bowl.
2. Add shortening and knead with hands until dough is in small pea size pieces.
3. Add warm, not hot, water and knead with hands until dough is smooth and leaves sides of bowl. Knead at least 5 minutes.
4. Cover with a clean dish towel, and place in a warm place to rise for 30 minutes. This is the secret for tender fry bread — kneading and resting.
5. Divide dough into portions about golf ball size and pat, slap, or roll out as round as possible, 1/4 inch thick.
6. Fry in hot shortening or oil about 1 inch in depth. Fry both sides until light golden, not dark brown.
7. Top with refried beans, confectioners’ sugar or honey.

Beans from the Pot (Frijoles de Olla)

1. Place all ingredients except the salt in the pot, bring to a boil and simmer, partially covered, until the beans are tender but not so soft they lose all texture. This can take anywhere from 30 minutes to 2 hours or more depending on the age of the beans and if they were soaked. There should always be just enough liquid in the pot to cover the beans.
2. After the beans have cooked, add the salt only if Frijoles de Olla is to be the end result. If you are preparing refried beans, the salt will be added later. Remove the beans.
3. For Frijoles de Olla, serve immediately or allow them to cool, still partially covered, and refrigerate them until you are ready to use them.

Navajo Tacos

1. In a Dutch oven heat olive oil over medium heat; add ground beef and cook until just browned.
2. Meanwhile, grind garlic, cumin and oregano to a paste in a molcajete or mortar and pestle.
3. Add chile powder, garlic paste and salt to the meat and cook about 1 minute.
4. Add 1 cup water and stir to make certain the meat is well broken up.
5. Add beans, bring the chile mixture to a simmer, and cook, uncovered, until most but not all the moisture has evaporated.
6. Place the fry breads on serving plates and ladle the chile mixture over them. Top with the cheese, lettuce and tomatoes.