Indian tacos Recipe - RecipeShip.com

Home -> [Central American, Central Asian, Entrees, Indian, Mexican, North American, South American, Stuffed Dishes, Tacos, Vegetables] -> [Indian tacos Recipe]

Indian tacos

Artist:

Categories:

Central American, Central Asian, Entrees, Indian, Mexican, North American, South American, Stuffed Dishes, Tacos, Vegetables

Yield:

Rating:

Print Recipe

Favorites

Add to Favorites

Ingredients:

1 1/2	cup	Dried anasazi beans
6	each	Pieces Indian Frybread
		-- about 6" in diameter
1 1/2	cup	Mache or arugula, washed &
		-- stemmed
1	large	Red ripe tomato, sliced
2	each	Ripe avocados, halved &
		-- sliced
1	each	Red onion, thinly sliced
1	each	Bunch red radishes, sliced
24	each	Golden yellow plum tomatoes
		-- halved
6	each	Green anaheim chiles
1	large	Red bell pepper, or red
		-- anaheim chile

Procedures:

1	To prepare the anasazi beans, soak overnight in water to cover.
2	The next day, drain the beans and place them in a saucepan with fresh water to cover.
3	Bring to a boil, reduce the heat, and let the beans simmer until the skins break, about 3 hours.
4	It may be necessary to add water as the beans cook to prevent them from burning and sticking.
5	After the beans are cooked, remove from the heat and set aside.
6	You should have about 3 cups cooked beans.
7	While the beans are cooking, roast, seed, and devein the chiles and the pepper.
8	Leave chiles whole; slice pepper lengthwise into six strips.
9	To start building the tacos, place ?cup cooked beans on each piece of frybread.
10	Add ?cup greens per taco, followed by a red tomato slice.
11	Add 4 slices avocado and 1 slice red onion, separated into rings.
12	Follow with radishes and 4 golden yellow plum tomatoes per taco, and top with 1 roasted green chile and 2 slices roasted red pepper or chile.
13	You can vary the toppings and the order in which the taco is built