Indian Tacos on Frybread
Puffy, golden fried dough piled with seasoned beans or meat, lettuce, tomato and cheese — a beloved dish at Pueblo feast days and powwows.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Deep pot or skillet for frying
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 28
- carbs
- 46
- protein
- 22
- calories
- 520
Instructions
- 1
Whisk the flour, baking powder, and salt together. Stir in the warm water until a soft dough forms.
- 2
Knead the dough briefly until smooth. Cover it and let it rest for 20 minutes.
- 3
Divide the dough into 6 pieces. Roll each into a 1/4-inch thick round and poke a small center hole.
- 4
Heat the oil to 365°F in a deep pot. Fry each round for 1–2 minutes per side until golden brown, then drain on paper towels.
- 5
Warm the seasoned beef or beans on the stovetop while the frybread cooks.
- 6
Top each piece of frybread with the meat or beans, lettuce, tomato, cheese, and salsa. Serve immediately.
Chef's tips
Let the dough rest for the full time before shaping. Rested dough stretches easily into thin rounds that puff up light and airy.
Storage
Frybread is best fresh; the seasoned meat or bean topping keeps refrigerated for 3 days.
Reheating
Reheat frybread briefly in a dry skillet or oven to re-crisp; warm toppings separately before assembling.
Common mistakes to avoid
- •Frying at too low a temperature, which makes the frybread soak up oil and turn greasy.
- •Rolling the dough too thick, so the inside stays raw while the outside burns.
- •Adding toppings too early, which makes the crispy bread turn soggy before you eat.
Serving suggestions
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