Entree: Mexico – Sonora – Chivichangas (Large deep-fried flour tortillas stuffed with seasoned meat, beans, and cheese typical of Sonoran cooking)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 large flour tortillas (10 inch (25 cm))
- 1 lb (454 g) cooked shredded beef or chicken, seasoned (see below) (such as shredded beef chuck)
- 1 cup (250 g) canned or homemade refried beans
- 8 oz (225 g) Chihuahua or Monterey Jack cheese, shredded
- 1 small white onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chili powder or ancho chile powder
- Salt and freshly ground black pepper
- 1/2 cup (120 ml) salsa roja or salsa verde, for serving
- 1/2 cup (120 ml) sour cream or Mexican crema, for serving
- Fresh cilantro and lime wedges, for garnish
- Vegetable oil, for deep frying, about 4 cups (950 ml) or enough to fill a deep pot

Show original ingredient measurements

- 4 large flour tortillas (10 inch / 25 cm)
- 1 lb (454 g) cooked shredded beef or chicken, seasoned (see below) (such as shredded beef chuck)
- 1 cup (250 g) canned or homemade refried beans
- 8 oz (225 g) Chihuahua or Monterey Jack cheese, shredded
- 1 small white onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chili powder or ancho chile powder
- Salt and freshly ground black pepper
- 1/2 cup (120 ml) salsa roja or salsa verde, for serving
- 1/2 cup (120 ml) sour cream or Mexican crema, for serving
- Fresh cilantro and lime wedges, for garnish
- Vegetable oil, for deep frying, about 4 cups (950 ml) or enough to fill a deep pot

Instructions

1. Prepare the filling: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Sauté 1 small sliced onion until soft, add 2 minced garlic cloves and cook 30 seconds. Stir in 1 lb (454 g) shredded cooked beef or chicken, 1 tsp (2 g) ground cumin, 1 tsp (2 g) chili powder, and season with salt and pepper. Cook until heated through and flavors meld, 3–5 minutes. Remove from heat.
2. Assemble the chivichangas: warm tortillas briefly to make them pliable. Spread about 1/4 cup (60 g) refried beans in the center of each tortilla, top with roughly 1/4 of the seasoned shredded meat, and sprinkle with about 2 oz (55 g) shredded cheese per tortilla. Fold sides in and roll tightly into burrito shapes, tucking ends under. Secure with toothpicks if needed.
3. Fry until crisp: heat vegetable oil in a deep pot to 350°F (175°C). Fry chivichangas in batches, seam-side down first, turning gently, until evenly golden and crisp, about 3–4 minutes per side. Drain on paper towels and remove toothpicks.
4. Serve: plate chivichangas hot topped with sour cream or crema, spoonfuls of salsa, sliced onion, cilantro and lime wedges. Enjoy immediately with rice and beans or a simple salad.