BY JUDY GELMAN AND
VICKI LEVY KRUPP
IN THIS issue’s book-club-recommended
read, Song of the Lion, a Southwestern mystery by Anne Hillerman, Navajo tribal cops
Bernadette Manuelito, Jim Chee and their
mentor, the legendary Lieutenant Joe
Leaphorn, investigate a car bombing linked
to a cold case. As they pull back the layers of
the crime, the three are drawn into the past
and toward a vengeful and patient killer.
“I needed a place for my Hopi police-
man, Cowboy Dashee, to ask a disagreeable
favor of his Navajo cop friend, Jim Chee,”
says Anne Hillerman. “Where better than
over a warming lunch?”
Although her mystery is a work of fic-
tion, the characters eat at a real place: the
Tuuvi Cafe, a Hopi-run operation on the
road east of Tuba City, Arizona. The Tuuvi
Cafe closed recently, but Hillerman has
enjoyed both the Hopi stew Dashee orders
and Chee’s Tuuvi taco.
Hillerman says the taco, also known as
a Navajo or Indian taco, is a popular dish at
fairs, festivals and family gatherings on
local reservations. “It’s a variant of Mexican-style tacos, using crisp, hot fry bread instead
of a corn or flour tortilla,” she explains. “The
taco is often as big as or bigger than the plate
on which it’s served and is eaten open-face.
The chef ladles on pinto beans, fried
ground beef, raw chopped onions and a
garnish of shredded cheese, lettuce and
chopped tomatoes. I don’t want to give
away too much of the story—it is a mystery, after all—but Chee enjoys his lunch
so much he agrees to help his friend.” C
Judy Gelman and Vicki Levy Krupp are
behind the cookbook and website The Book
Club Cookbook ( bookclubcookbook.com).
ARTS&ENTERTAINMENT
THECOSTCOCONNECTION
Song of the Lion (Item #1142770; 4/11) is in
most Costco warehouses, along with food
and drink to host an unforgettable book club.
JE
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F
O
GEL
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Taste of the
Southwest
Anne Hillerman offers up
a real treat
TUUVI TACO
FRY BREAD
3 cups all-purpose ;our
2 teaspoons baking powder
1 teaspoon salt
1½ cups warm water
Canola oil, for frying
TOPPINGS
1 pound ground beef, browned (see note)
¼ to ½ cup diced green chilies (optional; see note)
1 (28-ounce) can pinto beans, drained and rinsed
8 ounces grated yellow cheese (see note)
2 cups shredded lettuce
1 cup diced tomato
½ cup chopped onion
1 large green chili, sliced
Prepare the fry bread: Combine the ;our, baking powder and salt in a mixing bowl. Add 1 cup of the water,
and then additional water as needed to make a soft
dough. Knead the dough brie;y until smooth. Break
o; a ball about ¾ cup. Rolling and pulling the dough,
shape it into a disc 5 to 8 inches in diameter, depending on the size taco you prefer.
Pour approximately 1 inch of oil into a heavy skillet.
Heat the oil to 400 F. Place several paper towels on
a plate. Fry dough on both sides until golden, approximately 30 to 45 seconds for each side. Drain on
paper towels.
Assemble the tacos: Arrange fry bread on plates and
top with meat (combined with diced chilies, if
desired) and/or beans, cheese, lettuce, tomato and
onion, and top with a slice of green chili. Makes 4 to
6 servings.
Note: If folks are hunters, they can substitute ground
elk or venison for the beef; vegetarians can use just
the beans. The Tuuvi Cafe used a half chili as a garnish, but I like more heat, so I suggest mixing
chopped green chilies with the beef. The Tuuvi Cafe
used grated yellow cheese (colby is what you usually
;nd there, or regular American, but I like the sharper
taste of cheddar).—Anne Hillerman
Recipe and photo courtesy of Judy Gelman and Vicki Levy Krupp
