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Recipe for family meals :

Navajo Tacos or Indian Fry Bread

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine.

"I live in the Sonoran Desert literally surrounded by the Gila River, Tohono O'Odham (formerly Papago) and Ak-Chin Reservations. On Saturdays at the town square in Sacaton, Arizona, the Native Americans cook this fry bread in oil over mesquite fires. It is a very special treat and rather easy to duplicate at home. Of course, we can walk out into our yards and tear the dead mesquite branches from the bottoms of the trees for instant 'fuel'.

I have also included a recipe for one of my favorite fillings, Carne Adovada*, which is slathered onto the disk of fry bread, then the fry bread is folded over it. Watch out because it is what they call a 'tablecloth stainer' ".

*For Carne Adovada recipe click here.


2 C. unbleached flour
1 T. baking powder
1/2 tsp. salt
1/4 C. evaporated milk
About 3/4 C. water

  • Mix dry ingredients with fingers.
  • Stir in water with a fork.
  • Knead and divide into 6 parts.
  • Pat into 4 (8-inch) circles 1/4 inch thick.
  • Fry in oil heated to 365ºF until brown.
  • Spread each taco with refried beans, lettuce, tomato, scallion, cheese, avocado, sour cream and taco sauce or salsa.

To use for a dessert, spread with butter and honey or confectioners' sugar.

Makes 4



Email Linda if you have a question - click here