Beast's Navajo Bear Tacos

Navajo Tacos are a family favourite. While I made this batch with ground bear meat, you can use any ground meat you want. Turkey works fine as well! I've listed the recipes for each part here.. if you just want the tacos themselves, scroll to the bottom.

Navajo Fry Bread

Ingredients:
2 cups oil for frying
4 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons salt
2 ½ cups warm milk

Directions:

Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

Combine flour, baking powder, and salt in a large bowl; mix in milk to form a soft dough. Divide dough into eighteen 2-inch diameter balls; flatten or roll each ball into 1/2-inch-thick rounds.

Lower dough rounds, about 3 or 4 at a time, carefully into hot oil. Fry until rounds have bubbles on the surface and are golden brown, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining dough.

Tips: Make a small hole in the center of each round to help keep them flat while frying.

Bear Taco Meat

Ingredients:
5 teaspoons Paprika
1 1/4 teaspoons Garlic Powder
1 1/4 teaspoons Ground Cumin
1 1/4 teaspoons Onion Powder
1 teaspoon Chili Powder
1 teaspoon Oregano Leaves
1 1/2 teaspoons sea salt
1 1/2 teaspoons corn starch
1 pound ground bear meat (or beef)
3/4 cup water

Mix spices, herbs, salt and corn starch in small bowl until well blended. Set seasoning blend aside.

Brown meat in large skillet on medium-high heat. Drain fat.

Stir in seasoning blend and water.

Bring to boil. Reduce heat and simmer 5 minutes or until slightly thickened, stirring occasionally. 

Tips:

•For a little heat, try adding 1/4 teaspoon Crushed Red Pepper to your seasoning blend.

•To make a big batch of homemade taco seasoning to have on hand, simply double, triple, or even quadruple the seasoning blend part of the recipe. Store in an airtight container in a cool, dry place up to 6 months. To prepare 1 pound of taco meat, use about 4 1/2 tablespoons of the seasoning blend along with 3/4 cup water.

Homemade Stove-top Refried Beans:

Ingredients:
1 pound dry pinto beans , about 2 cups
1 large onion , quartered
2 Tablespoons lard or oil
3 cloves garlic , minced
1-2 teaspoons salt , or more, to taste
¾ teaspoon ground cumin , or more, to taste
½ teaspoon oregano , or more, to taste

Instructions:
Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.

Add the beans to a large pot, cover with water and soak overnight.  

Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt. 

Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they’re not completely cooked after one hour, let them simmer a few minutes longer until they’re done. 

Drain the beans, removing the onion and reserving the bean broth water.

In a large skillet (preferably an iron skillet), heat lard or oil over medium heat. 

Add the garlic and stir. Add the beans, cumin, oregano and ¼ cup of the bean broth. (You could also chop the reserved onion and add it to the pan).

Cook, gently smashing the beans as they cook with a potato masher or fork. 

Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin and oregano, as needed. 

For Slow Cooker Refried Beans:

Combine Ingredients.  Add all ingredients to the slow cooker. Cover with fresh water.

Cook on high for 8 hours, or overnight.

Drain.  Drain the beans, removing the onion and reserving ½ cup of the bean broth water.  

Sauté beans.  Add lard or oil to aahot skilled.  Add garlic, beans, cumin, oregano and ¼ cup of the bean broth. (You could also chop the reserved onion and add it to the pan).

Mash.  Cook, gently smashing the beans as they cook with a potato masher or fork.  Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes.  Add more bean broth liquid if necessary. Taste and season with additional salt if needed.

Beast's Navajo Tacos

Ingredients:
Fry bread
Taco meat
Shredded Lettuce
Shredded cheese
Diced Tomatoes
Sour Cream
Salsa

FOOD TIME! layer all of the ingredients onto the Fry Bread, starting with beans, then meat, then lettuce, cheese, tomatoes, sour cream, and top with salsa! Enjoy!