Make the salsa

• Add the jalapeños, serrano, olive oil and garlic to a pan.
• Pour in the water, cover and simmer for 10 mins.
• Add the cilantro, tomato sauce, salt, pepper, bouillon, cumin and a splash of vinegar.
• Blend with an immersion blender until smooth.

Make the guacamole

• Mash the avocados in a bowl.
• Stir in the red onion, garlic, serrano, cilantro, salt, cumin and lime juice.

Season the steak

• Season the ribeye with salt, pepper and garlic powder.
• Let it sit for 30–45 mins before cooking (optional but helpful).

Cook the steak

• Heat the beef tallow in a pan over medium-low heat.
• Cook the steak for 2 mins each side for about medium.
• Sear the edges, then baste with butter and garlic for 1–2 mins.

Rest and slice

• Rest the steak for 5–10 mins.
• Slice against the grain.

Assemble the tacos

• Warm the tortillas.
• Fill with sliced steak, salsa and guacamole.