I make some dough and let it rest and rise while I get the rest of the ingredients together. This is going to be my "fry bread" and its the base for the taco.
Rehydrating some New Mexico green chile that I roast, peel and then dehydrate so it has a long shelf life. Then I brown some ground beef and add in lots of garlic and other herbs and spices and beans to make a delicious taco meat. Today I had some radish greens so I sautéed them up till nice and tender.
Roll out, or stretch out some dough into a thin disc and fry it till its golden then pile on the toppings. I make my Navajo Tacos considerably smaller than what is considered the "normal" size since I like them to be more manageable - and - I want to eat more than one. Navajo Tacos - part of my youth, my adulthood and my memories of home.