Smashed Beef and Egg Street Crunch

Whisk the egg yolk and apple cider vinegar in a small bowl. Slowly drizzle in the warm liquid beef tallow while whisking constantly to form a thick emulsion. Stir in the hot sauce and set aside.

Mix the crushed pork rinds with the beaten batter egg. Melt tallow on a hot griddle, press the pork mixture flat into a 6-inch circle, and fry until golden on both sides. Scatter shredded cheddar cheese directly onto the griddle, place the fried pork tortilla over the cheese, and let it cook until a crispy cheese crust forms on the bottom. Remove and set aside.

Roll the ground beef into two balls. Place them on the screaming hot griddle, season with salt and black pepper, and smash them completely flat using a heavy press. Sear for 2 minutes until intensely browned, flip, and cook for 1 more minute.

Fry the topping egg directly on the griddle in the rendered beef fat, leaving the yolk runny.

Lay the crispy-cheesed pork tortilla flat. Stack the two smashed beef patties in the center, slide the runny fried egg on top, drizzle generously with the spicy tallow mayo, and fold it in half like a street taco to eat warm.