Combine flour and salt in a food processor and pulse a few times.

Scatter cold, cubed butter and lard over the flour and pulse until the mixture forms large crumbs.

Add ice water a few tablespoons at a time, pulsing, until the dough just comes together.

Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out the chilled dough on a lightly floured surface into a 12-inch round.

Fit the dough into a 10-inch deep-dish fluted tart pan, gently pressing it into the sides and trim the excess dough.

Cover with plastic wrap and chill for about 20 minutes.

Preheat the broiler.

Broil the jalapenos on a baking sheet, turning, until charred, about 5 minutes.

Remove the stems and seeds from the charred jalapenos.

Pulse the jalapenos, cilantro, garlic, pine nuts, and olive oil in a food processor until the mixture has a pesto-like consistency.

Add the parmigiano, salt, and pepper to the pesto; pulse a few more times.

Cover and refrigerate the pesto until ready to serve.

Preheat the oven to 375 degrees F.

Put the tart pan on a baking sheet, line the dough with parchment paper, and fill with pie weights or dried beans.

Bake until the edge is lightly golden, about 20 minutes.

Remove the weights and parchment and bake until golden, about 20 more minutes. Let cool slightly on a rack.

Reduce the oven temperature to 350 degrees F.

Put the goat cheese in the freezer for 10 minutes.

Heat the canola oil in a large skillet over high heat until it begins to shimmer.

Add the chorizo and break it into smaller pieces with a wooden spoon; cook until golden brown, about 5 minutes.

Transfer the chorizo to a paper towel-lined plate using a slotted spoon and let cool slightly.

Slice the frozen goat cheese into 1/2-inch-thick rounds.

Scatter the fontina, cotija, scallions, chorizo, and thyme over the crust.

Whisk the eggs in a large bowl; add the milk and cream and whisk until smooth.

Pour the egg mixture into the crust and arrange the goat cheese evenly on top.

Bake until the crust is deep golden brown and the edge is set but the center still jiggles slightly, 40 to 50 minutes.

Let cool at least 20 minutes before serving. Cut into wedges and serve with the jalapeno pesto.