Chivichangas de Res Estilo Sonora (Fried Beef and Bean Burritos)
Crisp, golden parcels of flour tortilla filled with barbacoa beef, refried beans and melted cheese, served with cool soured cream.
Made with Flour tortillas and Refried beans (frijoles refritos) and Barbacoa beef. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £3.34 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm your ready made barbacoa (see the base recipe) in a covered pan with the water for 5 minutes, until steaming hot all the way through. Warm the refried beans (see the base recipe) in a separate pan, stirring.
5 min - 2
Warm the flour tortillas (see the base recipe) briefly in a dry pan so they fold without cracking.
- 3
Lay a tortilla flat. Spread 2 tablespoons of beans in the middle, add 2 tablespoons of barbacoa and a handful of cheese. Fold in the sides, then roll up tightly into a parcel. Repeat with the rest.
- 4
Heat the oil in a large deep frying pan over a medium high heat until a crumb of bread sizzles at once. Fry the parcels seam side down for 2 minutes, then turn and fry 1 to 2 minutes more, until golden and crisp. Never leave hot oil unattended.
4 min - 5
Drain on kitchen paper.
- 6
Serve with lettuce, spring onions and soured cream.
Tips
- Chivichangas are the Sonoran name for chimichangas. The northern Mexican states of Sonora and Sinaloa are linked to fried burritos.
- To bake instead of fry, brush the parcels with oil and bake at 220C (200C fan) for 20 minutes, turning once, until golden.
- Roll tightly with the seam underneath. That keeps the filling in.
- Do not overfill. Too much filling tears the tortilla and spits oil.
Storing and freezing
Eat straight away while crisp. Cool leftover parcels within 1 to 2 hours, keep in the fridge for up to 2 days and reheat in a 200C (180C fan) oven for 15 minutes until steaming hot all the way through. Freeze unfried parcels for up to 3 months.
Questions
What is the difference between a chivichanga and a burrito?
A chivichanga (or chimichanga) is a burrito that has been deep fried or baked until crisp. The filling is similar but the exterior is golden and crunchy.
Can I bake them instead of frying?
Yes. Brush the parcels all over with oil, place seam side down on a tray and bake at 220C for 20 minutes, turning once, until golden. They are less rich but still crisp.
What other fillings work?
Shredded chicken, carnitas, picadillo or bean and cheese all work. Keep the filling fairly dry so the parcels do not leak.
More made with flour tortillas
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.