Put duck fat or lard and peanut oil in a deep skillet or frying pan. Heat it up until temperature is high. Remember it is very important to achieve good results that the fat must be very hot and STAY very hot throughout frying. This will ensure the meat will brown evenly and will not be ruined by overcooking.
Cut steaks into bite size pieces. They don't have to be even; you can cut them slightly different sizes. Salt and pepper to taste. Once the fat is very hot start adding the pieces. Carefully stir them every 1 to 2 minutes.
As the steak pieces' color becomes darker, keep stirring every 2 minutes until they are a golden brown shade and look crispy. The total frying time should not be longer than 12 minutes. Do not take the pieces out of hot fat before that or they will be leathery.
Once your rib eye pieces are evenly golden brown, take them out of hot fat. If necessary, sprinkle with a bit more salt and pepper.
Place your guacamole in a molcajete (a carved volcanic rock, prehispanic mortar) like I did, or a deep serving platter. Layer the Prime Rib Eye chicharrones on top of the guacamole. Warm up the tortillas and make tacos with meat and guacamole. Enjoy!