Create the spice blend. Add garlic, 1/2 of the chopped spicy pepper, cumin, all spice, chili powder, salt, black pepper, cayenne pepper, coriander, half the cilantro, and vegetable oil to a mortar and pestle (or food processor). Grind to a paste.
Combine 1.5 white onions (chopped), Roma tomatoes (optional) and the rest of the chopped cilantro, the juice of one lime and salt and pepper to taste. Set aside.
Cook the remaining half onion and the ground elk until browned and cooked through (about 8 minutes). Add the other half of the chopped spicy pepper and cook another 2 minutes. Add the spice paste from step 1 and two tablespoons of water, mix thoroughly and cook another 3-5 minutes. Add more water if needed to get desired consistency.
Serve meat on warmed corn tortillas, top with onion salsa, crumbled cheese and your choice of hot sauce. Garnish with cilantro. Serve with a slice of lime.