To make the enchilada sauce, warm a Lodge 10” Steel Skillet over medium-high heat. Toast the pasilla and chipotle chiles on each side until aromatic, about 30 seconds each. Add the beef broth to the skillet. Cover with a lid. Bring the liquid to a boil, then turn off the heat. Let the chiles soak until softened, about 15 minutes. Transfer the chiles to the blender. Strain the beef stock. Discard any seeds. Add beef stock to the blender. Add the onions, garlic, Cattleman’s Grill Mexicano and allspice. Blend until smooth.
Melt the lard in the skillet, whisk in the flour and cook, whisking continually until very lightly browned and aromatic, about 1 minute. Add the sauce. Bring to a simmer and cook for 10 minutes, stirring occasionally. Taste and adjust seasoning, as needed. Transfer the sauce to a storage container and set aside.
Build a hot bed of charcoal in your Kamado Joe Classic III. Setup for direct grilling. Leave the airflow wide open for maximum heat.
Grill the corn until lightly charred and softened. Grill the peppers until blackened on all sides and skin is released from the flesh. Place the peppers in a bag or container to steam for about 10 minutes. While waiting for the peppers to steam, slice corn kernels off of the cob. Set aside. Remove peppers from the bag. Remove the skins and seeds and discard. Dice the flesh of the pepper. Set aside.
Set up grill the grill for indirect grilling (deflector shields or SloRoller installed). Close down the airflow to stabilize the grill temperature at 350ºF.
Combine all ingredients for the meatloaf in the bowl of a stand mixer. Mix over medium high speed with paddle attachment until the mixture becomes tacky and holds together like a sausage, about 60 seconds.
Place the meatloaf/fatty mixture on a large sheet of plastic wrap. Roll up into the shape of a sausage chub/fatty. Roll tightly in the plastic wrap. Chill in the refrigerator for about 30 minutes.
Lay out a FrogMat. Cut the ends of the plastic wrap and unroll the plastic, placing the meatloaf chub on the FrogMat. Roll tight. Tie with twine.
Cook over indirect heat to an internal temperature of 155ºF, about 1 hour.
Top with enchilada sauce, cheeses and jalapeños. Close dome lid. Cook until cheese is melted.
Cool slightly then slice to serve with your favorite taco toppings (lettuce, sour cream, tomatoes, salsa, guacamole, etc.)