Entree: Mexico – Sonora (Northern Mexico) – Chivichangas (Deep-Fried Burritos)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 30 min

Total 1 hr 15 min

Ingredients

- 4 large (10–12 in) flour tortillas (25–30 cm)
- 1 lb (454 g) cooked, shredded beef (chuck or brisket), seasoned
- 1 cup (100 g) shredded queso Chihuahua or Monterey Jack
- 1 cup (240 ml) refried pinto beans (prepared) plus extra for serving (about 240 g)
- 3 cups (720 ml) vegetable oil for frying (adjust as needed)
- 1 large egg + 1 tbsp (15 ml) water, beaten (for sealing)
- 1 small white onion, finely chopped (about 4 oz / 110 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (2.5 g) chili powder or 1/2 tsp (1 g) ground ancho chile
- Salt and black pepper to taste
- For Mexican rice:
  - 1 cup (200 g) long-grain white rice, rinsed
  - 2 cups (480 ml) low-sodium chicken broth or water
  - 1/4 cup (60 ml) tomato sauce or blended tomato (about 60 g)
  - 2 tbsp (30 ml) vegetable oil
  - 1/4 cup (40 g) chopped carrot (optional)
  - 1/4 cup (40 g) frozen peas (optional)
  - 1/4 tsp (1 g) salt or to taste
- For guacamole:
  - 2 ripe avocados (approx. 14 oz / 400 g total)
  - 1 tbsp (15 ml) lime juice
  - 2 tbsp (30 g) finely chopped white onion
  - 1 tbsp (15 g) chopped cilantro
  - 1 small jalapeno, seeded and minced (optional)
  - Salt to taste
- For quick salsa roja:
  - 3 medium tomatoes (about 10 oz / 300 g)
  - 1/4 cup (40 g) white onion
  - 1 jalapeno, stemmed (seeded if desired)
  - 1 tbsp (15 g) chopped cilantro
  - 1/2 tsp (2.5 g) salt
  - 1 tsp (5 ml) lime juice
- Garnish: lime wedges and extra cilantro

Instructions

Short Description:
Hearty Sonoran chivichangas are large flour tortillas filled with seasoned shredded beef and cheese, rolled, then deep-fried until crisp and golden; served as a full plate with Mexican rice, refried beans, guacamole, and fresh salsa.

Regional Notes:
This Sonoran version uses large flour tortillas and shredded beef with mild chile seasoning, and is deep-fried for a crisp exterior — a Northern Mexico specialty influenced by Sonora's strong flour-tortilla tradition. Served with guacamole and salsa as commonly found in Sonoran home and street cooking; rice and beans complete the main-course plate.

1. Prepare the shredded beef filling (if using pre-cooked beef): heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Add garlic and cook 30 seconds. Stir in shredded beef, cumin, oregano, chili powder, 1/4 cup (60 ml) water or beef broth, and 1/4 tsp salt; simmer 5–8 minutes until flavors meld and liquid reduces. Adjust seasoning and keep warm.
2. Make Mexican rice: in a medium saucepan, heat 2 tbsp (30 ml) oil over medium heat. Add rinsed rice and cook, stirring, until rice is lightly toasted, 4–5 minutes. Add tomato sauce, chicken broth (or water), salt, and optional carrot/peas. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes; fluff with fork.
3. Make refried beans (quick method): warm 1 cup (240 g) prepared refried pinto beans in a small saucepan over low heat; if too thick, thin with 2–4 tbsp (30–60 ml) water or broth. Season with salt to taste and keep warm.
4. Make guacamole: in a bowl, mash avocados, then stir in lime juice, chopped onion, cilantro, minced jalapeno (if using), and salt to taste. Cover and chill until serving.
5. Make salsa roja: place tomatoes and jalapeno in a saucepan, cover with water and bring to a simmer; cook 5 minutes until skins soften. Drain and transfer to a blender with onion, cilantro, salt, and lime juice; blend to desired texture. Chill or serve at room temperature.
6. Assemble chivichangas: lay one flour tortilla on a work surface. Spoon about 1/3 cup (75 g) shredded beef in a line down the center, top with about 2 tbsp (15–20 g) refried beans and 1/4 cup (25 g) shredded cheese. Fold the sides in, then roll tightly to enclose filling. Repeat to make 4 chivichangas. Brush each seam with the beaten egg mixture to help seal.
7. Heat oil for deep frying: in a heavy-bottomed Dutch oven or deep skillet, pour oil to a depth of 2–3 in (5–7.5 cm) — about 3 cups (720 ml) or as needed. Heat oil to 350°F (175°C). If you do not have a thermometer, test with a small piece of tortilla; it should sizzle and brown slowly.
8. Fry chivichangas: working in batches, carefully lower 1–2 chivichangas into the hot oil seam-side down. Fry until golden brown and crisp, about 2–3 minutes per side, turning as needed. Use tongs to turn gently. Transfer to a wire rack or paper towels to drain. If seams open, press with tongs briefly to reseal while hot.
9. Reheat and finish: when all are fried, place chivichangas on a baking sheet and keep warm in a 200°F (95°C) oven for up to 15 minutes while finishing sides, if desired.
10. Plate as a complete entree: place one chivichanga per plate, spoon 1/2 cup (120 g) Mexican rice and 1/2 cup (120 g) refried beans beside it. Top or serve chivichanga with guacamole, salsa roja, and garnish with cilantro and lime wedges. Serve immediately while crisp.
11. Leftovers and notes: store components separately (tortillas will soften if refrigerated after frying). Re-crisp in a 350°F (175°C) oven for 8–10 minutes if reheating.