CAN YOU USE FLOUR TORTILLAS FOR ENCHILADAS RECIPES

Steps:

• In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
• Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
• Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

Steps:

• Add the salt to the flour and mix well.  Use your fingers to crumble the lard into the flour mixture.  Add 1 cup warm water and stir as much as you can with a spoon, then dump onto a flat surface and knead into a cohesive ball.  Let rest for at least 30 minutes.
• Tear into golfball sized chunks, rolling between your hands to shape them into smooth balls. 
• Use a rolling pin to roll them out approximately 5-6 inches in diameter.
• Heat a comal/griddle to medium high temperature and add a tortilla.
• Cook each side for 45-60 seconds or until light brown spots form.
• As one tortilla cooks, roll out the next to expedite the process.