Prepare the peppers:
In a saucepan, combine the water, jalapeños, sugar, and salt. Bring to a boil and cook until the peppers are tender but still firm.

Remove the peppers from the water and set the water aside.
Peel and remove the seeds from the peppers, then return them to the cooking water. Add the vinegar and let them soak for 24 hours.

Prepare the filling:
Heat the lard or oil in a skillet. Add the chopped tomatoes and mash them slightly. Add the onion, bay leaves, thyme, chicken bouillon powder, salt, and sugar. Mix well. When the tomatoes are cooked, add the shredded meat, potatoes, carrots, and raisins. Mix everything thoroughly, adjust seasoning, remove from heat, and use to fill the peppers.

Prepare the batter:
Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then add the yolks and beat until well combined.

Coat the stuffed peppers in flour, then dip them in the beaten eggs, and fry in hot oil.

Remove from the skillet, drain, and serve.
These make excellent appetizers.