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Delicious,Yummy these are so good. DH loved them. I was so glad to find a recipe for these tacos. When we lived in Clearlake, Ca the Pomo Indians held a Pow Wow at the park and made and sold these Tacos. I did use shedderd beef as I had some left over Roast. I also cut the recipe in half. The fry bread is good by its self or sprinkle with cinnamon sugar, kids love it. Thanks Leta for a great recipe. It is sure a KEEPER.
Thank you, Thank you, Thank you for sharing this recipe. They are exactly like the indian tacos we buy here at city events from our local tribe. My family loved them!! Also, they were easy to make. They are a new favorite!
Wow! These were wonderful, and pretty easy to make. I found that 5 cups of flour was good with a very well floured surface for rolling out the dough. I followed the directions as noted and we topped them with salsa, cheese, and sour cream. My family liked these more than the ones we got from a Navajo event at the Grand Canyon last month! Great recipe!
Having made and sold many Navajo tacos over the year, this is almost spot on to the recipe that we use (and all the same fixings). When eating the frybread plain, I prefer just salt but others like powered sugar, cinnimon, and honey.
I used to teach on the Navajo Reservation and love this as a meal. Thanks for reminding me and the memories.
This was my first attempt and the family loved it. I see these being a regular for my family. YUMMY!!!!
This is a wonderful recipe. I never thought I could make the fry bread, from my childhood, in southern california.. Thank you for allowing me to introduce it to my family! :)
We loved these!! Next time I need to roll dough a bit thinner~~only got 7!
I have been eating these since i was a child. you cant go wrong with this recipe. only differece is i use a green chile sauce instead of salsa...just my choice.this is a keeper. Thanks Leta