<p> Tim's Navajo Tacos Class MEXICAN Creation Date 3-14-09 Revision Date 3-18-09 Servings 6 TACOS Special Utensils Total Prep Time 1 HOUR Notes Created By TIM RICKARD Credits TACO’S INSPIRED BY A FAIR IN SALT LAKE CITY Qty Measure Ingredient Preparation Dough 2-1/2 CUPS FLOUR 1/2 TEAS SALT 1 TEAS BAKING POWDER 1/2 TEAS SUGAR 1 TEAS OIL, VEGETABLE, SOY BEAN 1 CUP MILK WARM Toppings 1-1/2 CUPS REFRIED BEANS (pick up from restaurant, La Estralita) 1 BATCH Tim’s Carnitas (or Shredded Pork) 1 BATCH Aimee’s Salsa 1 BATCH Tim’s Guacamole 1/2 CUP SOUR CREAM (optional) 12 OZ CHEESE, MONTEREY JACK (or jalapeño jack) 1/8 CUP JALAPEÑO PEPPERS (optional, canned Embasa brand) DICED 2 CUPS LETTUCE SHREDDED 1 CUP TOMATO (one large) DICED SMALL</p><p>Instructions</p><p>1.) Make batch of Tim’s Carnitas or shredded port, Aimee’s Salsa, and Tim’s Guacamole.</p><p>Dough</p><p>1.) In a large bowl (or mixing bowl) stir together all dry ingredients for dough. Stir in 1-TEAS oil, and warm milk. Knead on floured tabletop for 2 minutes, or mix with dough hook for 2 minutes on speed 2. Dough should not be dry, it should be moist, and should "just" stick to your hands. Add a small mount of flour, as required, when kneading.</p><p>2.) After kneading (or mixing with dough hook), mold into a tube shape about 8” long. Cut into (6) equal pieces, and shape into balls. Roll out each to approx 6” diameter (very thin), separate with wax paper. Set aside to rest until oil is heated.</p><p>3.) Heat 2” of oil in electric skillet to 340 degrees (check with thermometer). Fry each one until golden brown, approx. 2 minutes. Flip every 30 seconds. Let heat recover after each one. Drain on paper towels.</p><p>Assemble</p><p>Spread with ¼-CUP beans, top with 1/3-CUP Carnitas or shredded pork, sprinkle with salsa, guacamole, sour cream, jalapeño peepers, cheese, lettuce, and tomato. Leave flat, do not fold. However, while still warm they can be gently folded in the shape of a taco shell.</p><p>©Copyright 2009, by Tim Rickard</p>