Douse the chiles quickly in hot water--do not soak--and wipe dry and clean with a cloth. Slit the chiles open and remove the seeds and veins, reserving the seeds.
Flatten the chiles as much as possible and toast on a warm comal or griddle, turning them over from time to time until they become crisp when cooled--about 5 minutes. Crumble the chiles into a small, deep dish.
Heat the lard in a skillet and fry the chile seeds until crisp and brown.
Drain and add to the crumbled chiles. Add the rest of the ingredients and stir well.