3 cups all-purpose flour
1 teaspoon fine sea salt
2 sticks cold butter, cut into cubes
5 tablespoons cold lard, cut into cubes
2/3 cup ice water
6 jalapenos, roasted and seeded (do not remove blistered skin)
1 1/2 cups tightly packed cilantro leaves
1 clove garlic, chopped
3 tablespoons pine nuts
Extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1 tablespoon canola oil
1/2 pound Mexican chorizo, casings removed
1 1/2 cups grated fontina cheese
1/4 cup finely grated Cotija cheese
2 to 3 green onions, (dark and pale green part) thinly sliced
2 teaspoons chopped fresh thyme leaves
10 large eggs
1 3/4 cups milk
1 3/4 cups heavy cream
4 ounces soft goat cheese, frozen for 10 minutes and cut into 1/2-inch pieces
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