Combine all the ingredients in a bowl and whip with a fork or spoon until mostly smooth but still some texture remaining. Set aside in a bowl, covered with plastic wrap - push the plastic wrap tight against the surface of the guac to keep it from browning.

Combine all the ingredients in a mortar and pestle and grind together until a fine powder. Set aside.

Combine all the ingredients in a bowl, mix to combine evenly and set aside.

Remove a rack from the oven and preheat oven to 350. Set the rack up on some bowls or jars and hang the tortillas from the rack individually, allowing for space between each. Place in the oven and bake on the convection setting for 5-7 minutes, until they start to brown. As they heat, they will relax and form a shell shape hanging down from the rack.

Place a cast iron dutch oven on the stove top and add the beef tallow to it. Turn to medium high heat.

Cut the beef into 3/4 inch cubes.

Once the oil has reached frying temperature (375-400 - or it pops and crackles when you add one tiny drop of water to it - DO NOT ADD MORE THAN ONE TINY DROP If YOU USE THIS METHOD), add half the cubed beef and fry until crisp and dark.

Remove to a drying rack with paper towel under it and allow it to sit for about 1 minute. Then add to a metal bowl, sprinkle some of the taco dust on it - start with 2 tsp - and toss to coat evenly. Add more seasoning if desired, place back on the cooling rack.

Repeat the frying, cooling and seasoning steps with the other half of the beef.

At the bottom of each tortilla, spread a layer of guacamole, topped with the fried beef, then the garnish. Serve with lime wedges on the side - each taco should get a good squeeze of lime just before eating.