In a mixing bowl, combine all-purpose flour, baking powder, and kosher salt. Cut in lard until the mixture resembles coarse crumbs. Gradually add lukewarm water, mixing until cohesive. Knead for about 5 minutes until smooth, then cover and let rest for 10-20 minutes.

In a skillet, heat vegetable oil over medium-high heat. Add ground beef and cook for 6-8 minutes until browned. Stir in taco seasoning and a splash of water, then simmer for 5-10 minutes.

Divide the dough into equal portions, rolling each into a ball. Flatten each ball into a disc and drape over a skull-shaped mold, pressing gently to shape.

Remove the dough from the mold and place it on a baking sheet. Spoon in the meat filling, add cheese, black beans, corn, and chopped tomatoes.

Fold the tortilla over the filling, pinch edges securely to seal. Brush with egg wash. Preheat oven to 350°F (175°C) and bake for 24-26 minutes until golden brown.

Remove from oven, let cool slightly for 5 minutes, and gently release from molds. Serve warm with dipping sauces.