New Twists on Taco Night
When the dough is ready, divide it into 8 pieces and roll each piece into a ball. If your working surface is getting sticky, dust the surface again with flour for a light cover. Roll each ball out until with a rolling pin until you have a circle about 1/4 inch thick.
Pour 2 -3 inches of vegetable oil into a heavy frying pan. When the oil is hot, fry the bread one piece at a time, turning when the bread reaches a golden color. When you remove the bread from the pan it should be gold on each side and puffy.
Drain your Navajo fry bread on paper towels.
This bread is best when made into tacos as soon as possible. If you need to make a larger quantity of fry bread, you can make it in advance and wrap the bread in foil and place the package in the oven until the bread is warm again.
Taquitos are meats rolled in tortillas and fried. Typically, taquitos are dipped in guacamole and sprinkled with grated cheese like cheddar cheese before eating. Taquitos can be made using leftover meat from another meal or using meat that has been freshly cooked.