Pork Adobo Fry Bread Tacos

Yields 8 tacos, or 4 servings

Ingredients: 

For the Pork:

1 pound lean cut pork

Juice of 1 orange

1 chipotle in adobo

2 cloves garlic, sliced

1½ tablespoons red wine vinegar

1 tablespoon olive oil

1 tablespoon annatto paste (achiote)

1 teaspoon cumin

1 teaspoon oregano

½ teaspoon smoked paprika

½ teaspoon salt

8 six-inch wooden skewers

 olive oil spray

For  Navajo Bread:

2 cups whole wheat flour or almond flour or chickpea flour

2 tablespoons shortening

2½ teaspoons baking powder

1 teaspoon salt

¾ cup warm water

Avocado oil spray

The bright red color comes from the annatto paste. A little goes a long way.

For the Garnish:

2 Roma tomatoes, sliced into wedges

¼ cup red or white onion, sliced into thin strips

1 to 2 jalapeno peppers, minced

¼ cup cilantro, chopped

Lime wedges

1 cup salsa, homemade or store bought

1 cup of your favorite guacamole recipe

Directions:

1. Slice the pork into bite-size chunks and transfer to a glass bowl. Combine all of the ingredients to make the marinade in the blender. Blend on high until smooth, taste for salt. Pour marinade over pork and stir to cover evenly. Cover and marinate in refrigerator for at least 3 hours or overnight.

2. In a medium bowl, add the flour, salt, and baking powder. Add the shortening and use your hand to cut it into the flour. Gradually add in the warm water until the dough forms. Make eight dough balls, cover and set aside. Preheat a large griddle to medium heat for 5 to 6 minutes. On a lightly floured surface, roll out the dough balls to about 4 to 4½ inches. Spray the griddle pan with oil and lay the bread onto griddle, spray the tops of the bread with oil. Cook the Navajo bread until you get light brown spots on each side. Transfer to a clean kitchen towel, cover and reheat when ready to serve.

3. Remove the pork from the refrigerator 30 minutes before cooking time. Skewer 4 to 5 pieces of marinated pork onto each kabob and transfer to a plate. Preheat a large non stick pan to heat just above medium for 5 minutes. When ready, spray the pan with oil and add the skewers of pork. Cook for about 3 to 4 minutes per side or until you get some nice browning. Turn as needed. Transfer to clean plate and tent with a piece of foil paper. Warm up the Navajo bread. Yields 8 tacos, four servings. Garnish with your favorite toppings.