When we were dating and first married at BYU, Jeremy and I would splurge periodically to split a Navajo Taco at the Wilkinson Center. Still one of Jeremy's favorite meals. Leftover scones are served for dessert with honey and butter or powdered sugar. These taste best the day made but can be kept for one day for leftovers.

Navajo Tacos

Scones:
1 egg
2 c warm water
1/3 c sugar
3 3/4 tsp yeast
2 1/2 tsp salt
1/3 c shortening
4 1/2 - 5 c flour
1/2 c dry powdered milk

Mix together the egg, water, sugar and yeast. Let sit for 10 minutes. Stir in the rest of the ingredients and knead in a mixer until smooth, about 10 minutes (add the last cup of flour until the dough doesn't stick to the sides). Let rise for 1 hour till doubled.
Heat 2 inches of oil to 350 degrees in a skillet or a wok. You will know you are getting close to the right temperature when you can flick a drop of water on the oil and it bubbles. Don't let the oil get much hotter though or you will get burnt scones on the outside and soggy in the middle.
With floured hands grab a 1/2 chunk of dough, roll it into a ball and then flatten it with your hands into a disk. Put into the oil, flipping over after a few minutes. It should be golden on both sides and then remove the scone to drain on paper towels. Cook all the scones.

Serve scones with chili, shredded lettuce, shredded cheese, cut up tomatoes, salsa, sour cream, ranch dressing, avocado and whatever else sounds good!