Todos Los Tacos: The Chimichanga
Todos Los Tacos: The Chimichanga is a medium Mexican (Arizona) recipe that serves 4. 620 calories per serving. Recipe by Munchies on YouTube.
Prep: 30 min | Cook: 15 min | Total: 1 hr
Cost: $14.25 total, $3.56 per serving
Ingredients
- 4 Large Flour Tortillas (10‑inch, soft; warm before filling)
- 1 pound Chicken Breast (Cooked, shredded; can substitute with beef brisket or pork)
- 1 cup Refried Beans (Canned or homemade)
- 1 cup Shredded Mexican Blend Cheese (Cheddar, Monterey Jack, and Asadero blend)
- 4 cups Vegetable Oil (Neutral oil with high smoke point (canola, peanut))
- 1 teaspoon Salt (Season the chicken)
- 1 teaspoon Ground Cumin (Adds Mexican flavor)
- ½ teaspoon Garlic Powder
- 1 Fresh Lime (Juice for serving)
- ¼ cup Fresh Cilantro (Chopped, optional garnish)
- ½ cup Salsa Verde (For serving)
Instructions
Warm the Tortillas
Place each flour tortilla on a dry skillet over medium heat for about 15 seconds per side until pliable but not browned. Stack and keep covered with a clean kitchen towel.
Time: PT5M
Season and Shred the Chicken
Season the cooked shredded chicken with salt, cumin, and garlic powder. Toss in a mixing bowl to coat evenly.
Time: PT5M
Assemble the Chimichanga Filling
Lay a warmed tortilla flat. Spread ¼ cup refried beans down the center, add ¼ cup seasoned chicken, sprinkle ¼ cup shredded cheese, and drizzle a little salsa if desired.
Time: PT10M
Seal the Burrito
Press the seam gently with your fingers or a spatula to seal. For extra security, you can brush a little water on the edge before sealing.
Time: PT2M
Heat the Oil
Pour 4 cups vegetable oil into the skillet or deep fryer. Heat to 350°F (175°C). Use a thermometer to check.
Time: PT10M
Temperature: 350°F
Fry the Chimichanga
Carefully lower one sealed chimichanga into the hot oil using tongs. Fry for 2‑3 minutes per side, turning once, until deep golden brown and cheese is melted.
Time: PT5M
Temperature: 350°F
Drain and Rest
Remove the fried chimichanga with tongs and place on a paper‑towel‑lined plate to drain excess oil for 1‑2 minutes.
Time: PT2M
Serve
Slice each chimichanga in half, drizzle with lime juice, sprinkle chopped cilantro, and serve with salsa verde, guacamole, or sour cream on the side.
Time: PT1M
Nutrition Facts
- Calories
- 620
- Protein
- 32 g
- Carbohydrates
- 55 g
- Fat
- 30 g
- Fiber
- 5 g
Dietary info: Contains gluten, Contains dairy
Allergens: Wheat (tortilla), Dairy (cheese), Egg (none in this recipe, but oil may be processed with trace egg)
Ingredient Substitutions
- Instead of Large Flour Tortillas: Corn tortillas (will be less flexible)
- Instead of Chicken Breast: Beef brisket, Pulled pork
- Instead of Refried Beans: Black beans, Pinto beans
- Instead of Shredded Mexican Blend Cheese: Mozzarella, Cheddar
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
- Instead of Salt: Seasoned salt
- Instead of Ground Cumin: Chili powder
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Fresh Lime: Lime juice bottle
- Instead of Fresh Cilantro: Parsley
- Instead of Salsa Verde: Red salsa
Equipment Needed
- Large Skillet or Deep Fryer
- Tongs
- Mixing Bowl
- Paper Towels
- Thermometer (optional)
- Cutting Board
- Sharp Knife
Critical Steps — Do Not Skip
- Warming the tortilla to keep it flexible
- Sealing the burrito tightly before frying
- Maintaining oil temperature at 350°F
Chef Tips from the Video
- Use a blend of Monterey Jack and Cheddar for optimal melt and flavor.
- Add a pinch of smoked paprika to the chicken seasoning for a subtle smoky note.
- For extra crunch, lightly dust the outside of the tortilla with a thin layer of cornmeal before frying.
Troubleshooting
Tortilla tears when rolling.
Warm the tortilla longer or cover with a damp towel before rolling to increase flexibility.
Fried chimichanga is soggy.
Make sure oil is at 350°F before adding; avoid overcrowding the pan which drops temperature.
Cheese leaks out during frying.
Seal the burrito tightly and consider adding a thin layer of refried beans on the outside to act as a barrier.
Storage
Refrigerator: Store assembled but unfried chimichangas in an airtight container for up to 2 days.
Freezer: Freeze unfried chimichangas on a tray, then transfer to a zip‑top bag; use within 2 months. Fry from frozen, adding 1‑2 minutes to cooking time.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Prepare the chicken filling and refried beans up to 24 hours ahead; store separately in the fridge.
- Assemble the chimichangas, wrap tightly in plastic, and refrigerate for up to 12 hours before frying.
- Unfried chimichangas freeze well; fry directly from frozen for a crispier crust.
Frequently Asked Questions
What is the cultural significance and history of the chimichanga in Arizona Mexican cuisine?
The chimichanga originated in early‑20th‑century Tucson and El Paso as a deep‑fried burrito, becoming a beloved street‑food icon in Arizona. It reflects the blend of Mexican culinary tradition with American fast‑food techniques, symbolizing the cross‑border culture of the Southwest.
What are the traditional regional variations of chimichanga in Arizona compared to other Southwest states?
In Arizona, chimichangas are often filled with shredded chicken, beef brisket, or pork and topped with salsa verde, lime, and cilantro. In neighboring New Mexico, they may include green chile sauce, while in Texas they are sometimes served with queso and jalapeño slices.
How is a classic Arizona chimichanga traditionally served?
A classic Arizona chimichanga is sliced in half, drizzled with fresh lime juice, sprinkled with chopped cilantro, and accompanied by salsa verde, guacamole, and sometimes a side of Mexican rice or beans.
What occasions or celebrations is the chimichanga traditionally associated with in Arizona?
Chimichangas are popular at local fairs, sports tailgate parties, and family gatherings in Arizona. They are also a staple on weekend brunch menus at many Tucson and Phoenix taquerías.
What makes the Arizona‑style chimichanga special compared to other fried burritos?
The Arizona version emphasizes a perfectly pliable flour tortilla, a balance of seasoned chicken, refried beans, and a melty Mexican‑blend cheese, all fried to a crisp golden exterior that holds the fillings without falling apart.
What are the most common mistakes to avoid when making Arizona‑style chimichanga?
Common mistakes include using cold tortillas that tear, not sealing the burrito tightly, and frying at too low a temperature which results in soggy, oil‑soaked chimichangas. Maintaining 350°F oil and a tight seal are key.
Why does this chimichanga recipe call for warming the tortilla before assembling?
Warming makes the tortilla flexible, preventing cracks when you fold and roll it. A cold tortilla can snap, causing the filling to leak during frying.
Can I make the chimichanga ahead of time and how should I store it before frying?
Yes. Assemble the burritos, wrap each tightly in plastic wrap, and refrigerate for up to 12 hours. For longer storage, freeze them on a tray, then transfer to a zip‑top bag; fry directly from frozen, adding a minute or two to the cooking time.
What texture and appearance should I look for when the chimichanga is done cooking?
The exterior should be deep golden‑brown and crisp to the touch, while the interior cheese is fully melted and the filling is hot. A gentle tap should sound hollow, indicating a proper fry.
What does the YouTube channel Munchies specialize in?
The YouTube channel Munchies specializes in exploring food culture, street‑food traditions, and behind‑the‑scenes stories of iconic dishes, often featuring chefs and local experts sharing authentic recipes.
How does the YouTube channel Munchies' approach to Mexican cooking differ from other cooking channels?
Munchies blends documentary‑style storytelling with hands‑on cooking demos, focusing on regional authenticity and cultural context rather than just quick recipe videos. Their Mexican food features deep dives into history, local ingredients, and community narratives.
Last updated: August 30, 2026
