Paste de Carne con Papa

In a large bowl, combine wheat flour and 5 grams of fine sea salt. Cut the lard into small pieces and add to the flour mixture. Using your fingertips, rub the lard into the wheat flour until it resembles coarse crumbs. Gradually add cold water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead briefly until smooth, about 2-3 minutes. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Remove stems and seeds from the guajillo chile. Toast the guajillo chile lightly in a dry pan for 30 seconds per side until fragrant. Place the toasted guajillo chile in a bowl and cover with hot water. Let it rehydrate for 15-20 minutes until soft. Drain and blend the rehydrated guajillo chile with a small amount of fresh water until a smooth puree forms.

Heat vegetable oil in a large skillet over medium heat. Add white onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.