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Best Easy Chivichangas Sonorenses Recipe

Name: Best Easy Chivichangas Sonorenses Recipe
Total time: 50 min
Yield: 280 g
Ingredients: Flour tortillas (large) 5 pieces; Shredded machaca beef (or cooked beans for vegetarian option) 2 cups; Shredded cheese (Mexican blend or cheddar) 1.25 cups; White onion, finely diced 0.5 cup; Canola oil (for frying) 2.5 cups; Salt 1 tsp; Black pepper 0.5 tsp; Cumin powder 0.5 tsp; Garlic powder 0.5 tsp

Sonoran deep-fried burritos stuffed with machaca or bean filling are crispy and indulgent. This protein-rich, family-friendly dish is a fresh, satisfying twist on the classic burrito.

Cook 50 min Difficulty NORMAL 570 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

Flour tortillas (large) 5 pieces
Shredded machaca beef (or cooked beans for vegetarian option) 2 cups
Shredded cheese (Mexican blend or cheddar) 1.25 cups
White onion, finely diced 0.5 cup
Canola oil (for frying) 2.5 cups

Seasonings/Sauce

Salt 1 tsp
Black pepper 0.5 tsp
Cumin powder 0.5 tsp
Garlic powder 0.5 tsp

Nutrition summary

Carbohydrates 49 g 34%

Protein 28 g 20%

Fat 29 g 46%

Serving size 280g

Cooking steps

1

In a large bowl, combine shredded machaca beef (or beans), cheese, onion, salt, pepper, cumin, and garlic powder. Mix well to evenly season the filling.
2

Lay out each flour tortilla and place an even amount of filling in the center. Fold in the sides, then roll up tightly, tucking in the ends to form secure burrito shapes.
3

Heat canola oil in a deep skillet or Dutch oven over medium-high heat (350°F). Maintain oil temperature carefully for crispness.
4

Fry the chivichangas in batches, seam side down first, for 2-3 minutes per side until deep golden and crisp, using tongs to carefully turn them.
5

Transfer to a paper towel-lined plate to drain excess oil. Let rest for 2 minutes before serving to lock in crispness and prevent burns.

Personalized Q&A

Q. What's the key ingredient in this Chivichangas Sonorenses recipe?

The primary ingredient that defines Chivichangas Sonorenses is the filling, which is traditionally made with shredded machaca beef or beans. This brings a savory, hearty character and protein richness, while the large flour tortillas form the crispy, golden shell.

Q. How do I ensure my chivichangas turn out crispy without absorbing too much oil?

Proper oil temperature is crucial—make sure the canola oil is heated to 350°F and stays there during frying. Fry the chivichangas in batches, avoiding overcrowding, and always drain them on paper towels for the best crisp texture and minimal oil absorption.

Q. What prevents the filling from leaking out while frying?

For a secure chivichanga, roll the tortilla tightly and always place the seam side down first when frying. This seals the edges as the tortilla crisps and helps keep the filling intact throughout the cooking process.

Q. How many calories and macronutrients are in each serving?

Each serving provides approximately 570 kcal, with 49g carbohydrates (34%), 28g protein (20%), and 29g fat (46%)—offering a satiating and protein-rich meal.

Best Easy Chivichangas Sonorenses Recipe

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