Make the carnitas ahead of time for easy cooking. If you aren’t using carnitas I recommend adding a different meat like shredded chicken or rice to the burrito.
Preheat oven* broiler on high. Rinse and dry green chiles, place on a baking sheet, then pierce with a fork.*
On a rack nearest the broiler, place the baking sheet with the chiles. Allow them roast for ~5 minutes. They should turn mostly dark brown with some black. Then flip and roast again.
Once both sides are roasted place peppers in cold water. Once cool, peel the skin off.
Cut a slit on the peppers, either down the side or across the top*. If you leave the stem on just know you will need to cut it off once you assemble your burrito.
Stuff each pepper with strips of cheese.
In a medium sized bowl whisk egg whites until stiff peaks form- 3-5 minutes. It’s easiest to use a stand or hand mixer.
Once you get stiff peaks fold in the egg yolks by hand with a rubber spatula.
Heat lard in large pan over high heat util hot.
While lard/oil is heating get your dipping station ready. I like to put flour in a shallow dish or plate, and then have the egg mixture in a bowl next to it, Then I can quickly move from one to the other and then lay them into the hot pan.
Dip the stuffed chile in flour, then the egg batter. Then place coated chile in hot lard. Fry on each side until golden brown- about 2-3 minutes.
Assemble your burrito by layering meat, a chile relleno, guacamole, onion, cilantro, and tomato, then rolling it up.
You can then either brown each side of the burrito for a nice crisp outside or eat as is. To brown simply heat a pan with a little oil over medium heat, then brown each side of the burrito (30 seconds-1 min) *