Instructions: Preheat oven to 375F.

Generously grease 24 muffin cups, using the 2 tablespoons of lard. Then heat the 1 cup lard in a large heavy skillet over medium high heat & lightly fry the tortilla quarters until golden, but still pliable. Quickly drain each quarter & place a "curl" in each muffin cup. Remove casings from chorizo, cut sausage in 1/2 inch slices & fry in another skillet until well browned. Drain well; set aside. In a bowl, whisk eggs until blended; whisk in cream, cilantro, ground chile & salt until well blended.

Set aside. Evenly divide chorizo among tortilla lined muffin cups; top evenly with egg mixture, then with cheese & onion rings. Place 4 chile strips on each tart, with tips together in the center & strips radiating out to edges of tart. Set tarts on center rack of oven & bake 15 - 20 minutes or until egg mixture is firm.

Makes 2 dozen tarts.

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