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Machaca Chimichangas

Name: Machaca Chimichangas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 Serrano or jalapeño chilli; 400 g Dried shredded beef (machaca); 500 ml Vegetable oil for frying; 1 White onion; 4 Large flour tortillas (30 cm); 2 Tomato; 0.5 bunch Coriander; 2 cloves Garlic; 4 cdas Soured cream

40 min (20 prep + 20 cook) Easy 4 servings Sonora

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 16 May 2026

Fried burrito filled with dried shredded beef, chilli and onion — Sonora's greatest export.

About this recipe

A chimichanga is a large flour tortilla filled with machaca (dried shredded beef) with chilli and onion, rolled and deep-fried until crispy. A Sonoran invention that Tex-Mex culture spread worldwide, its origin lies in the burritos that tumbled into frying pans in the kitchens of Tucson and Hermosillo.

History & Origin

The origin of the chimichanga is one of the most passionate debates in border gastronomy. The most widely accepted account places its creation in Tucson, Arizona in the 1920s, when Monica Flin, founder of El Charro restaurant, accidentally dropped a burrito into the fryer and exclaimed something resembling 'chimichanga' - a Sonoran expression. But Hermosillo and other cities in Sonora equally claim its invention, arguing that fried burritos existed in Sonoran home cooking before they ever reached Arizona restaurants. What is undeniable is that the chimichanga is a child of border culture, where the flour tortilla, machaca and hot oil came together to create one of the most satisfying antojitos on the continent.

Estimated cost

£8.50

Total cost

£2.13

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

580

Calories

34g

Protein

46g

Carbohydrates

28g

Fat

Fibre

820mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Finely chop the onion, tomato and chilli. Fry in 2 tablespoons of oil over medium heat for 4 minutes. Add the minced garlic and cook for 1 minute more.
2
Add the shredded machaca, mix well and cook for 5 minutes until hot and slightly crispy. Season with salt.
3
Warm the tortillas on a dry griddle so they are pliable. Divide the filling across the centre of each tortilla, leaving a 4 cm border. Fold in the sides and roll up tightly.
4
Secure each chimichanga with a cocktail stick. Heat the oil to 180°C in a deep frying pan.
5
Fry the chimichangas seam-side down for 3–4 minutes per side until golden and crispy. Drain on kitchen paper.
6
Serve immediately with soured cream, guacamole and freshly chopped coriander.