Cassie’s Ruminations

Navajo Tacos with Warm Corn and Black Bean Salsa

This was a somewhat successful experiment from crazy ideas in my head. I tried to keep close to ingredients that the Navajo would have had, in some form 😛 Not very flavorful this first try, but next time I can up the spices. I think I’ll add a chipotle in adobo sauce and/or some roasted green chiles to the beans and corn as well, though that was definitely the most successful part of the meal. Maybe I’ll try some Navajo fry bread too, or substitute some chicken rubbed in chile powder and then grilled for the buffalo. I’ve typed it up as I made it, so take it with a grain of salt or three!

An update: I scrambled a couple eggs, added some leftover buffalo and warm corn and bean salsa along with some salsa, and made a sort of migas style breakfast that was quite tasty!

Navajo Tacos with Warm Corn and Black Bean Salsa
Serves 4

For the meat:
1 lb ground buffalo
1 tbsp dark chile powder (I like Gebhardt)
1/8 tsp cayenne

For the warm salsa:
1/2 tbsp canola oil
1 large clove garlic, pressed
1 14-oz can black beans, drained and rinsed (I like Bush’s)
8 oz frozen corn kernels, defrosted and drained
dash cayenne pepper
1/8 tsp onion powder

12 small corn tortillas

In a large skillet, brown the buffalo with the cayenne and chile powder. As it cooks, heat the oil in a saucepan. Add the garlic and cook for 30 seconds or until just turning golden and fragrant. Add the beans and corn and the spices and stir to combine. Heat through and simmer until the rest of the meal is done. When the meat is browned, turn off the heat on the beans and the meat and heat the tortillas for 40 seconds in the microwave. Assemble tacos and serve warm.