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Add the garlic powder, onion powder, ancho chili powder, smoked paprika, and 1 teaspoon of the salt to a bowl and mix together.
Season the chuck steaks with the spice mixture.
Heat a large skillet over medium-high and add in 2 tablespoons of the beef tallow or lard.
Once the beef tallow starts to smoke, lay in the steak, and cook until beautifully browned. About 2-3 minutes per side.
Remove it to a plate to rest for 10 minutes, then dice it up.
While the steak is resting, reduce the heat to medium in the same skillet you cooked the steak in, and add in 1 tablespoon of beef tallow or lard.
Once the lard is fully melted, add the onion.
Season with the remaining 1 teaspoon of salt and sauté until caramelized. About 10 minutes.
Mix in the diced steak and taste to see if more salt is needed.
Remove the steak and onions to a serving bowl.
To serve, dip your corn tortillas in the rendered fat from the skillet and start building your tacos.
Load them with the steak and caramelized onions, and top with salsa, fresh onion and cilantro, and a squeeze of lime.