Indian Frybread Taco with Hominy Salsa

A quick bread, frybread often accompanies a meal, similar to the way that tortillas can be torn into pieces and used to scoop bites of food or can be dipped in stews and soups. Frybreads can also be sprinkled with sugar or honey, or used for taco-style dishes. Indian tacos are typically topped with ground beef, but I wanted focus on the frybread and also give the hominy salsa a chance to shine. So instead, I decided to top my frybread with black beans and tons of hominy slasa.



Indian Frybread

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: makes 8


  • 2 cups flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 1 tbsp honey
  • 1 cup milk
  • Oil for frying


  1. In a small saucepan or microwave, heat milk and honey until lukewarm temperature.
  2. In a bowl soft together flour, salt and baking powder.
  3. Slowly add the milk-honey mixture to the four and stir until soft dough is formed
  4. On a floured surface, knead dough gently. Do not overwork dough.
  5. Cut into eight equal pieces.
  6. Roll each piece to about ½ thick circles, as you might when making tortillas.
  7. Fry on each side until golden brown.


Recipe adapted from Indian Country



Hominy Salsa

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: makes 2 cups


  • 2 cups hominy, drained and rinsed
  • ½ red onion, finely diced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 2 tsp sugar
  • 2 garlic cloves, finely minced
  • 1 Serrano chile, seeds removed and finely minced
  • 1/4 cup fresh lime juice
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1/4 cup finely chopped cilantro
  • salt
  • freshly ground pepper


  1. Add all ingredients and stir until well combined. Refrigerate until ready to serve.


adapted from Native


I’m sharing this with BYOB, Bake Your Own Bread, hosted by Girlichef. BYOB is a monthly bread baking event that is open to anyone who loves baking bread.



  1. says

    I have the same placemats! Never eaten hominy or even have a clue what it tastes like – BUT, bought all the ingredients – except can’t find FRESH publano peppers yet – for the chicken recipe – and then all for Rick Bayless’s black and red mole sauces. Wish me luck. Never tasted either before, but have always wanted to….
    A Canadian Foodie recently posted..Make it HappenMy Profile

    • VianneyVianney says

      Thanks for stopping by Michelle, “gut wreckers,’ I love it! Aren’t moms the best! I hope you give it a try!


  2. says

    I had the chance to walk over to a booth and buy fry bread in Arizona once … and didn’t. Darnit! I’ve never tried it. Your taco looks really good Vianney. And anything topped with cilantro and I’m “in”.
    Lea Ann recently posted..Chili BurritosMy Profile

  3. says

    nice twist to hominy, and with the frybread, OMG, I like it a lot – got a lot of catching up to do, been so busy at work, but this is so good sounding and I can’t wait for some more of your backlogs of recipes, you know I am such a stalker of your foodstuff … have not had the time to ask how you like your new place, and how is hubby and Chuls? We need a new recipe from her too! Opps, maybe it is in my backlog of reading… I do hope so… am getting some time off soon and gonna spend it catching up… have a fab 4th, and best of the start of holiday (yes, I have had a few bourbons!!!) but so glad to have time to say HEY..
    Drick recently posted..Creamy Key Lime Pie with Berry ToppingMy Profile

    • VianneyVianney says

      Howdy Drick, so nice to hear from you!! Our move was an amazing disater. Does that make sense? So glad your getting some time off soon, I’m also pretty behind on my blog reading. Take care and enjoy a bourbon for me!

      I agree chuls needs to add a few more recipes, give mommy a hand, LOL!

  4. says

    Mighty scrumptious”I really have to make frybread. I’ve been dreaming of tasting that specilaity since ages…




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