Combine the beef and all of the spices in a large pan and add enough water to cover the meat. There is no need to brown the beef first. Bring mixture to a boil, then reduce heat to low and let the beef simmer, uncovered, for an hour. Add more water if necessary during cooking.

After an hour, if the water hasn't evaporated, keep simmering until it has. There will be a lot of beef fat in the pan, but leave it in there! Remove from heat, spoon beef into a bowl and set aside.

While the beef is cooking, make the guacamole with sour cream and the toppings.

Add all of the guacamole ingredients to a food processor and blend until smooth. If you don't have a food processor, chop up the onion some more, mix everything by hand, then blend until smooth in a blender. Place in a bowl and set aside

Combine the diced onion and chopped cilantro in a bowl and set aside.

Place the shredded red cabbage in a bowl and set aside.

To assemble:

Heat a large cast iron skillet over medium heat.

Add two tortillas to the ungreased skillet. Heat for about 10-15 seconds, then flip them and repeat.

Put the two tortillas on a plate.

Add a spoonful of guacamole to each tortilla and spread it around a bit.

Add one or two spoonfuls of meat on top of the guacamole.

Top the meat with some shredded cabbage and some of the onion/cilantro mixture.

Squeeze a lime wedge over the tacos.

Repeat with remaining tortillas.

Eat and be messy!