Indian Tacos – Apache mission field


Indian Tacos

LizaTina Stanley and Carlotta Stanley, members at Our Savior's Lutheran Church in Bylas, AZ
Course Main Course


  • 5 cups flour
  • 1 1/2 tsp salt
  • 2 tbsp baking powder
  • warm tap water
  • 2 lbs pinto beans
  • 3 medium tomatoes
  • 1 small yellow onion
  • 1/2 head iceburg lettuce
  • 1 cup shredded cheese


  • In the morning: rinse beans, put in pot, cover with water and soak 2-3 hours
  • In the early afternoon, bring beans and water to a boil, simmer for another 1.5-2 hours. Drain. Smash.
  • Dice tomatoes and onion
  • Shred lettuce and cheese
  • Make dough by sprinkling salt and baking powder on flour. Mix with hands.
  • Add warm water, mixing with hand til dough is formed.
  • Roll dough into balls, setting into a pan, cover with a dry towel. (Some make dough balls the size of a large onion)
  • Let set for 5 minutes.
  • Heat oil, flatten dough ball, fry till golden on both sides.
  • Assemble taco, fold and enjoy!


Keyword apache, native american, tacos