8 indian taco recipes

Indian tacos build hot frybread into open-faced plates piled with stewed anasazi beans, roasted Anaheim chiles, avocado, plum tomatoes, arugula, and red onion. Pueblo and Navajo street-food at home.

Using fresh Tamarind pods make your own fresh homemade tamarind paste. You can use it in Indian cooking, Thai, Jamaican and Mexican. Add a spoonful to flavor curry, soups or even into meat taco mixes. In India it is used for a soft drink. Sort of like iced tea with an interesting tang or zing.

Navajo tacos built on Indian fry bread and loaded with seasoned ground beef, pinto beans in homemade New Mexican red chile sauce, cheddar cheese, lettuce, and tomatoes.

Modern fry bread recipe with milk powder and sugar makes tender, slightly sweet rounds for Indian tacos or dessert. No lard needed for crispy golden circles in 40 minutes.

Traditional Native American fry bread with lard makes pillowy, golden rounds that puff and crisp in hot oil. Serve warm with honey drizzle or powdered sugar for authentic Indian tacos or sweet frybread.

Fry bread made from flour, baking powder, milk, and water shaped into thin discs and fried golden in hot oil. The puffy, pillowy base for Indian tacos, sweet honey drizzles, or savory toppings.

Fry bread from just four pantry ingredients: a simple dough of flour, baking powder, salt, and milk, fried until golden and puffy. The crisp-tender base for Indian tacos or a honey-drizzled treat.

Easy Navajo fry bread from a simple flour, salt, and baking powder dough, patted into circles and fried golden and puffy. The crisp-edged, pillowy base for Indian tacos or a honey-dusted treat.