How to make Navajo Tacos With New Mexico Red Chile Recipe

Ingredients:

For the Fry Bread:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ¾ cup whole milk
• 1 tablespoon olive oil
• 3 cups frying oil

For the Lamb & Fillings:

• 1 lb boneless lamb steak
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 red onion
• 1 large bell pepper
• 2 cups arugula

For the New Mexico Sauce:

• 6 New Mexico chiles
• 2 cups boiling water
• 2 cloves garlic
• 1 shallot
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 tablespoon sherry vinegar
• 1 tablespoon sugar (optional)

Instructions:

1. Prepare the Fry Bread Dough:
   • In a mixing bowl or food processor, combine all-purpose flour, baking powder, and salt.
   • Add olive oil and milk, stirring (or pulsing) until the dough forms. It may be sticky in some places and shaggy in others.
   • Transfer the dough to a lightly floured surface, press it into a ball, knead once or twice, and refrigerate, covered, for an hour.
2. Prepare the Lamb and Fillings:
   • Create a spice paste by combining cumin, chili powder, garlic powder, and olive oil in a small bowl.
   • Rub the spice paste generously over the lamb steak(s), cover, and refrigerate for about an hour.
   • Slice the red onion, bell pepper, and prepare arugula for assembling the tacos.
3. Prepare the New Mexico Sauce:
   • Bring 3 cups of water to a boil in a small saucepot.
   • Remove stems and seeds from New Mexico chiles, rinsing briefly. For extra heat, keep some seeds.
   • Tear the seeded peppers into smaller pieces and add them to a blender.
   • Smash garlic cloves and add them to the blender, along with peeled and chopped shallot, sherry vinegar, cumin, oregano, and salt.
   • Pour the boiling water over the ingredients in the blender and blend until smooth. Add sugar if desired.
4. Assemble Navajo Tacos:
   • After the dough has rested, heat frying oil in a pan.
   • Divide the dough into portions and shape them into discs. Fry each disc until golden brown.
   • Meanwhile, grill or cook the lamb until done. Slice it into thin strips.
   • On each fry bread disc, layer lamb strips, sliced red onion, bell pepper, and arugula.
   • Drizzle New Mexico Sauce over the top and serve immediately.

Enjoy your delicious Navajo Tacos with the flavorful lamb, fresh veggies, and spicy New Mexico Sauce!