Puffy tacos with ground beef filling

Mix the flour, baking powder and salt by hand; crumble in the lard.

Slowly add the hot water, mixing, until the flour is no longer dry.

Knead five minutes until the dough no longer sticks to the hands.

Divide into large balls, rub with a little shortening, cover completely and rest.

Roast the hatch or anaheim peppers completely, then cover them in a bowl to sweat.

In a frying pan over medium heat with a little oil, fry the serranos, the half onion, the tomatoes cut side down and the garlic, all dried first so the oil does not splatter, for four minutes.

Reduce to medium low, add the water, cover and cook five minutes; set aside.

Peel and stem the roasted peppers.

Blend the peppers and fried vegetables with the bouillon, black pepper, coriander and cumin by pulsing, without blending completely smooth.

Saute the chopped onion in a little oil over medium-high heat a couple of minutes.

Add the ground beef, season with black pepper, garlic salt and salt, break it up and cook seven minutes; pour off the grease.

Stir in the salsa, taste for salt, reduce to medium-low and cook 10 minutes; keep warm on the lowest setting.

Dust the counter with flour and roll each dough ball out four times.

Heat a frying pan half full of oil over medium heat; stretch each dough round slightly and fry until golden, flipping.

Fold and shape into a taco in the oil, going back and forth until it holds its shape; drain well.

Fill with refried beans and meat (drained of some sauce), shredded lettuce, lime juice and queso fresco.