Chicharron de Ribeye Tacos

MAKE THE GUACAMOLE - combine all the ingredients in a bowl and whip with a fork or spoon until mostly smooth but with some texture remaining. Set aside and cover with plastic wrap to keep from browning. MAKE THE TACO DUST - combine all the ingredients in a mortar and pestle and grind together until a fine powder and set aside. MAKE THE GARNISH - combine all the ingredients in a bowl, mix to combine and set aside. OPTIONAL, CRISP THE TORTILLAS - Preheat oven to convection to 350°. Hang tortillas over rack, allowing space, and bake on convection for 5-7 minutes, until they start to brown. FRY THE RIBEYE - Place a cast iron dutch over on the stove 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) and add half the cubed beef 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 taco dust on it - start with 2 tsp - and toss to coat evenly. Add more seasoning if desired and place back on drying rack. - Repeat frying, cooling and seasoning to the other half. MAKE THE TACOS - At the bottom of each tortilla, spread a layer of guacamole, topped with the beef, then the garnish. Serve with lime wedges on the side.