1 (4 ounce) can sliced jalapeno peppers
2 (1 ounce) squares unsalted butter, melted
2 (1 ounce) squares unsalted butter, melted
1/4 cup lard
1/8 teaspoon salt, divided
6 (4 ounce) flour tortillas
1 (3 ounce) package taco seasoning mix
Preheat oven to 400 degrees F (200 degrees C).
Place peppers in a medium saucepan with enough water to cover; bring to a boil. Reduce heat to medium. Cover and boil 2 minutes.
Meanwhile, melt lard in a large, heavy skillet over medium heat. Stir together the 1/4 cup of salt and 1/8 ounce of lard. Remove from heat and stir into the boiling mixture. Return peppers to a boil.
Sprinkle 3 cups of flour over each tortilla. Fold half of the pepper mixture over the flour and spoon onto the bottom and sides of the tortillas. Cover with the remaining 1/4 cup of lard.
Roll up the pepper mixture to seal. Spread 1/2 cup of filling over each tortilla. Spread the remaining half of the mixture across top. Top with pepper mixture.
Bake in preheated oven until golden brown and bubbly, about 15 to 20 minutes. Serve warm or cold.