Heat a large cast-iron skillet over medium-high heat, then melt the lard and add the oil. Add the onions and salt, stirring occasionally. Sauté until the onions begin to brown, then reduce the heat to medium and continue cooking until deeply browned. 

Stir in the ground pepper, then turn off the heat. Remove the onions and set aside.

Combine the seasoning mix ingredients until evenly distributed, then season both sides of the steaks.

In the same large cast-iron skillet, drizzle 2 tablespoons of oil and heat over medium-high. Cook the steaks in batches to avoid overcrowding, ensuring both sides brown perfectly. 

Once the steaks are cooked, remove them from the skillet and let them rest for 5 minutes. Then dice the meat into small pieces.

Return the skillet to medium-high heat and add 1 tablespoon of lard. Once hot, add the diced meat to reheat and brown slightly, about 2 to 3 minutes. 

Taste and adjust salt if needed. Remove the skillet from the heat and push the meat to one side, leaving the rendered fat accessible.

Lightly coat the tortilla in the rendered fat, then heat it on a comal, flipping as needed. I prefer the edges to get slightly crispy.

Spoon the meat into the center of the tortillas and top with cilantro, onion, lime juice, and salsa. Pair with pickled jalapeños and caramelized onions.