Sunday Lunch. Stacked Enchiladas. Three tortillas with a hastily improvised filling. An enchilada sauce – tin of tomatoes, onion, coriander, jalapeños, tomato purée slung in the blender and zapped.
A layer of sauce on each tortilla topped with Waitrose serrano (pretty tasteless), chopped onion, grated cheese, soured cream. Baked at 180C for 15 minutes. Crowned with fried egg. Overall, pretty tasty, the tortillas light and crispy.
These are the best wheat tortillas ever. They come from Norteña by Karla Zazueta and, the secret is, the fat used is lard,
Flour 500g
Lard 100g
Warm Water 250g
Salt 23g
The way I did it was to shove the flour and salt in the mixer, cube the lard and add it to the flour, give it a twirl, and, when incorporated, gradually add the water. The dough went into a poly bag and into the fridge overnight (for my convenience).
In the morning, scaled the dough into 50g balls, rolled them out and dry-fried them. The way I do it is to roll out about six tortillas, thin as possible, while the pan is heating. Give each one a little stretch before it goes in the pan. Fry ’til bubbles appear, pressing down with a spatula, flip over and just give the second side a brief blast to seal it. Roll out the remaining dough while frying the first ones. You’ll soon develop your own routine.
A pack of these in the freezer will bring you peace of mind …
The PArtisan Baker 
There is lard in my freezer, asking to be put to good use.