How To make San Juan County Fry Bread
3 c Flour -- (3 to 5)
2 tb Baking powder
2 ts Salt
2 c Water
Oil for frying
Native American Heat to 375 degrees 1 inch of oil in a deep skillet. Combine 2 cups flour, salt, baking powder, and water. Mix well. Stir in enough more flour to make a soft dough. Turn dough out on a floured surface and knead until smooth and elastic. Pinch off about a 3 inch ball of dough. Flatten dough with hands and stretch into a 7-8 inch circle about 1/4 inch thick. Fry in hot oil until light golden brown, turn and brown opposite side. Drain on paper towels. Serve with stew (mutton is best), jam/jelly, or with honey and butter. This bread makes great Navajo Tacos.
Becky Low, Utah State University Extension - November 19, 1996. This recipe is shared by Frances Price, USU
Home Economist in San Juan County. Fifty-four percent of the population in San Juan County is Navajo who once used this bread as a mainstay in their diet. The recipe may change slightly from tribe to tribe and from region to region. This recipe makes between 8-12 servings. KSL TV Channel 5 in Utah. JM.
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How To make San Juan County Fry Bread's Videos
High Desert Discoveries - Navajo Frybread (Traditional Cooking)
High Desert Discoveries - Navajo Frybread (Traditional Cooking)
Video Editor - Lakesha Jacquez
Cinematographer - Lakesha Jacquez
Opening Sequence - Jay Joe
The following is a virtual field trip to San Juan County, New Mexico - Created for elementary students during the 2020 pandemic - Students from San Juan College (Farmington, NM) and New Mexico Junior College (Hobbs, NM) worked together using cloud based technologies (campuses are over 500 miles apart). The final videos are to schools in Alabama, New York, Pennsylvania and Virginia.
Producer
Dr. Aerial Liese - San Juan College Teacher Education Program
San Juan College Students
Kendall Augustine
Lakesha Jacquez
Trent Hutchens
Jay Joe
Noah McCay
Olivia Wells
Keeron Yazzie
Professor Luke Renner
Film and Digital Media Arts Program
New Mexico Junior College Students
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Joshua Irons
Raquel B. Valenzuela
Angel Payen
Angel Sanchez
Esai J Rivera Ramos
Aracely Murop
Professor Luis Gomez
Director of Entertainment & Music Technology
The following is a San Juan College
Film and Digital Media Arts Program Production
filmed in Northwest New Mexico in 2020
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Authentic Mexican Food
Come visit today!
Your taqueria El Campeon in SJC we are cooking daily fresh authentic Mexican food. We offer a delicious mouth watering taste of our 3 time best tacos Al Pastor in Orange County, bite into our huge Torta La Campeon and jump into the unknown Chales. Refresh yourself with any of one of a kind Agua Frescas (100% Blended Fruit Juices)
Best of Blessing and Provecho.
#elcampeoninc #sjc #oc #mexicanfood # taqueria
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Giant 11 Pound SEAFOOD MOUNTAIN!! ???? Shrimp Tray + King Crab in Los Angeles w/ Sonny!!
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LOS ANGELES - Welcome to San Pedro, next to Long Beach in the greater Los Angeles area. Today I’m hanging out with my friend Sonny (@BestEverFoodReviewShow ) and we’re taking you with us to eat a massive seafood tray at San Pedro Fish Market!
Surrounded by the LA port, cruise ships and container ships, you’ll find San Pedro Fish Market and Restaurant where you can buy fresh seafood for takeaway, or you can have them cook your fresh catch in a massive smoldering pile of cajun spicy seasoning, and serve it to you on a huge tray.
They have a fresh fish section and then a full seafood cabinet to choose from. We chose a sheep head fish, which neither of us had ever tried, and then we proceeded to get a variety of local shrimp, scallops, some king crab legs, sausage, and corn to finish. Altogether our pile of seafood came to about 11 pounds!
You can choose from 3 different flavors; Cajun, garlic butter, and spicy diablo - we went with a mixture of all three. Then first blanch all your seafood to cook it perfectly. Then since we ordered fajita style, they begin with a pile of green pepper and onions on the hot plate. The blanched seafood is poured on top followed by huge amounts of melted butter and pouring of all the seasoning powder. It’s stir fried until everything is evenly coated and drenched in melted butter. The finished seafood fry is dished onto a platter, topped with our deep fried crispy sheep head fish, and finished with garlic bread and tortillas.
Not only is it great seafood, and located along the waterfront, but eating at San Pedro Fish Market and Restaurant is a fun experience!
Also, don’t miss the gigantic micheladas!
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