These easy-to-make Nicaraguan tacos, or taquitos, are a fabulous flavor combination that feature a satisfying crunch and offer a fun way to mix up your meal plan. 

This recipe yields 8 tacos.

Directions

1. Prepare 2 large skillets. Melt ghee in the first skillet over medium heat.

2. Add chopped leek and sauté until pieces soften.

3. Add ground beef, peppers, tomatoes, garlic-infused olive oil, and spices to the meat. 

4. Break down the meat into small pieces as it cooks. Cook for 15 minutes or until done, then cover with a lid and place to the side while you prepare the tortillas.

5. Warm tortillas in a comal or crepe pan for a minute on each side, then place on a kitchen towel and wrap to steam.

6. While the tortillas are warming, heat duck fat in second large skillet.

7. Place a spoonful of meat in each of the tortillas. Roll up each tortilla tightly and secure with a toothpick, if necessary. 

8. Place all of the taquitos into the duck fat, slowly turning them as they fry. 

9. Once the tortillas are crispy all the way around, remove them from the fat and place on a plate with a paper towel to soak up extra grease. 

10. Toss romaine, tomato, lemon juice and olive oil in a bowl. Serve on top of tacos with a dollop of guacamole or avocado.

 Recipe Tips

**Traditionally, olive oil or avocado oil is used for frying. However, they both have a low smoke point and turn into trans fat if heated too much. Any animal fat or high smoke point oil, like coconut, can be used instead. I chose duck fat and it turned out to be delicious.
**It’s not critical to have two large skillets. Simply remove cooked meat and clean or scrape the bottom of the meat pan to prepare the tortillas.