EspañolThese Mexican chorizo and potatoes, known better as papas con chorizo, are one of those dishes that save breakfast, lunch, or dinner without making your life complicated.
This easy and budget-friendly recipe always turns out delicious. With just a handful of ingredients, you'll create a dish bursting with flavor.
How to Serve Papas con Chorizo
I'm sure this dish will become a staple in your recipe collection. In my family, it was the perfect solution when my mom didn't have much time or when we needed something quick but tasty.
What I love most is how versatile it is. You can serve it:
- As a main dish with beans and warm tortillas
- In tacos with salsa verde
- As a quesadilla filling
- On tostadas with lettuce, crema, and queso fresco
- Inside tamales
- In burritos
- Mixed with eggs for a complete breakfast
Have vegetarians or vegans at home? Use soy chorizo, it's just as delicious. Let's make it!
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A Note About the Ingredients
The foundation of great papas con chorizo is choosing the right potatoes. Use ones that hold their shape and don't fall apart easily.
Some good options are yellow, white, red, or Yukon potatoes.
As a good Mexican cook, I prefer white onion, but yellow works well here too,
Now let's talk chorizo, any type works here: pork, chicken, beef, or soy.
Soy chorizo is one of my favorites because it cooks beautifully, making this dish perfect for those who don't eat meat.
How to Make Papas con Chorizo (Simplified Step-by-Step)
- Wash, peel and dice the potatoes. Start cooking them.
- Dice the onion and sauté until soft.
- Add the chorizo and cook until golden brown.
- Add the cooked potatoes and fold gently.
- Adjust salt and serve.
Silvia's Tips
- For vegetarians: Soy chorizo works wonderfully. It crumbles easily and gets the perfect color and texture. It's actually my favorite!
- Please don't skip the draining: Drain the potatoes right away when they're ready to prevent overcooking.
- Be patient with the chorizo: Let it get nice and golden, which happens with longer cooking at low temperature.
- Always taste: Taste the chorizo, taste the potatoes to know if you need to adjust the salt.
- Size matters: Cut uniform potato cubes for even cooking.
Mexican Chorizo and Potatoes Recipe and Video
Ingredients
- 1.3 lb potatoes about 4 medium
- 1 teaspoon salt
- ½ white onion medium
- 1 tablespoon oil
- 9 oz chorizo of your choice
Utensilios
- Sharp knife
- Medium pot for cooking potatoes
- Skillet
- Wooden spoon
Instructions
- Wash, peel, and dice the potatoes into uniform ½-inch cubes. This size is perfect because they won't fall apart but will cook quickly and evenly.
- Place potatoes in a pot and cover with water. Add salt and bring to a boil. When it starts boiling, reduce heat to low, cover, and cook for 4-5 minutes.
- To check if they're ready, pierce with a fork – it should go in easily but the potato should keep its shape.
- Drain immediately to prevent overcooking.
- Dice the onion. In a hot skillet with oil, sauté the onion for 3-4 minutes until soft.
- Add the chorizo and break it up with a wooden spoon. Lower heat to medium-low and cook for 10-12 minutes.
- The chorizo should be well-cooked, golden, and completely crumbled. If it looks too dry or sticks to the pan, add a bit more oil.
- When the chorizo is ready, add the drained potatoes. Taste before mixing – take a potato cube with some chorizo and taste. Adjust salt if needed.
- Now, with heat on very low, mix with gentle folding motions. Don't poke with the spoon or you'll break the potatoes. Take your time so all the potatoes get coated with chorizo.
- Turn off the heat and they're ready to enjoy!
Video
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Storage Tips
This chorizo and potato dish never lasts long at my house; it disappears super fast! But if you have leftovers, store them in a covered container in the refrigerator for up to 5 days.
I don't recommend freezing it because the potatoes change texture once they thaw. They get mushy.
Another idea is using them as tamal filling (honestly, almost any leftover can become tamal filling, hahaha!).
Here I teach you how to make masa for tamales, if you are interested.
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Plus, when you do this, you'll help me share it with more people around the world who want to cook easy Mexican dishes. Thank you!
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