Chili Pork Navajo Tacos

In the last year or so I've discovered a love for Navajo Taco. The meat, the salsa, the fry bread--you can't go wrong. While we were in Colorado over the 4th of July, my dad gave me a super simple and tastey recipe for pork made in a crock pot. One thing I love about my father's recipes is that they are always simple and always delicious. I'm beginning to understand in my life and in cooking, that simplicity is often the best option.

For the Pork:

1 pork sirloin roast

1 can Rotel ground up (or if you want to go the homemade route you and do about a cup of diced tomatoes and green chilies and you'll get the same effect).

1 tsp. granulated garlic

1 tsp. chili powder

Salt to taste

In a crock-pot, cook on low until the pork falls apart, about 8 hours. Remove pork and thicken the juices with corn starch. You can use as much cornstarch as you want depending on your desired thickness. I used about 2 Tablespoons.

For the Fry Bred:

2 Cups All-Purpose Flour

1 tablespoon baking powder

1 tsp. salt

1 tbsp. plus 6 cups vegetable oil

3/4 cup warm water

In the bowl of a food processor, mix the dry ingredients. Stir in 1 tablespoon of the oil and the water, and process until smooth. Turn out onto a lightly floured surface and gently knead until the dough is just elastic and comes together, being careful not to over work. Shape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 1 hour.

Divide the dough into 12 equal pieces. Flatten each piece and roll into a 7-inch circle, making as thin as possible. Poke a hole in the center with the handle of a wooden spoon or your finger.

In a large saute pan or deep fryer, heat the 6 cups of oil to 360 degrees F. Slip the rounds 1 at a time into the hot oil and cook for 2 minutes, turning once with a long-handled spoon. Drain on paper towels and repeat with the remaining dough.

I topped it off with some chopped lettuce and some hominy salsa that is still in the works. It would also be delicious with some black beans, tomato, avocado, corn and a sprinkle of lime juice.