Heat the lard or oil in a frying pan. Add the chopped onion, tomato, and fresh chiles and fry gently for about 5 minutes, stirring the mixture from time to time so not to stick in the pan. Add the shredded chicken and salt (to taste) and continue cooking until the mixture is well seasoned and almost dry.
Place a large spoonful of the mixture along the center of a corn tortilla then roll it tightly (see image above) and secure with a toothpick. Deep fry until golden brown. Remove from the oil, drain on paper toweling and serve atop shredded lettuce. Garnish with sliced radishes, fresh salsa.