CRISPY FLOUR TORTILLAS RECIPES

Steps:

• Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.
• Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.
• Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
• Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.
• Cut ball of dough into eight equal parts and cover until needed.
• Roll out balls of dough either by hand or with a tortilla press.
• Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.

Steps:

• In a medium bowl, combine chicken, lime juice, cheese, salsa verde, diced chilies, cumin, and salt and pepper to taste. Mix well.
• Place about 1/2 cup of the filling on the bottom 1/3 of a tortilla. Wrap the tortilla around the filling, folding the edges in towards the center as you roll. Place seam side down on a parchment lined baking sheet. Repeat with remaining tortillas and filling.
• Preheat air fryer to 400 degrees. Spray the chimichangas with cooking spray.
• Add 2-3 chimichangas to the air fryer, seam side down. Cook for about 8 minutes, turning once halfway through cooking, until crisp and golden brown. Repeat with remaining chimichangas.
• Serve with lettuce, avocado, salsa, sour cream, etc. and other favorite taco toppings.