Papas con chorizo is an easy Mexican potatoes and chorizo dish that’s best served with fresh tortillas and topped with cilantro. Great for breakfast, lunch, and dinner, it’s ready in only 30 minutes!
There’s nothing like a hot and steamy plate of papas con chorizo. It’s a warm, comforting, and the perfect addition to breakfast, lunch, and dinner!
This classic Mexican dish combines tender potatoes with mouthwatering savory chorizo that packs a punch of flavor in every bite. Not only is it inexpensive to make, but it also comes together in just 30 minutes and is used as a filling in various Mexican recipes!
What Are Papas Con Chorizo?
Papas con chorizo means ‘potatoes with chorizo‘ in English.
The main ingredients are Mexican chorizo, yellow potatoes, and onion. It’s a very easy recipe to make – all you have to do is boil the potatoes, pan-fry the chorizo and onions, then mix it all together!
This dish is one of those recipes that serves as a main ingredient in many other recipes. You can serve papas con chorizo by itself, or you can eat it with the following:
- with scrambled or sunny-side-up eggs to make the perfect breakfast tacos
- as a filling for beef empanadas
- as a filling for savory tacos
- as a filling for crispy taquitos
- with corn tortillas or flour tortillas
- as a filling for gorditas
- as a filling for sopes
Ingredients You’ll Need
- Potatoes: I used yellow potatoes in this recipe, but you can also use russet or red potatoes if that’s what you have at home.
- Mexican chorizo: You can use your favorite store-bought Mexican chorizo or make your own homemade chorizo. Cured Spanish chorizo won’t work in this recipe.
- Onion: White or Spanish onion will add a touch of flavor and balance to the dish.
- Cilantro: The perfect Mexican garnish!
Mexican Chorizo Vs. Spanish Chorizo
Make sure you use uncooked and fresh Mexican chorizo in this recipe. This variety is typically made from ground pork and must be cooked before serving. If you’ve never used Mexican chorizo before, learn more about what is chorizo.
You can find Mexican chorizo in most large grocery stores next to the other meat or in the refrigerated aisles with link sausages. If it’s not available where you live, you can make your own Mexican chorizo recipe.
Spanish chorizo is very different from Mexican chorizo. This variety has been dried, smoked, and cured in a casing. Just like pepperoni or salami, it’s fit for a charcuterie board or in sandwiches.
How to Make Papas Con Chorizo
- Boil the potatoes in a medium saucepan until tender and cooked through.
- Saute the onion in a large skillet until softened and translucent.
- Brown the chorizo with the onions until fully cooked through.
- Combine everything together and cook for 5 more minutes.
- Season with salt and pepper as necessary, and garnish with cilantro.
Do I Have to Boil the Potatoes First?
Boiling potatoes in water before frying them helps to break down the starch and soften each piece. You can skip this part and add the potatoes right into the frying pan while the meat cooks. Cover with a lid and cook for 20 to 25 minutes or until the potatoes are fork-tender.
Recipe Tips
- Papas con chorizo is a very flexible recipe. Here are some recommended tips, substitutions and variations to help make this recipe your own:
- Dice the potatoes into smaller or larger pieces depending on your preference and how you intend to use them. For example, if you plan to use them as a filling for gorditas, you might want to dice the potatoes a little smaller so they can fit into the pockets of the gorditas a little easier. If you plan on eating it with scrambled eggs or in a taco, you can dice them a little larger.
- The saltiness of store-bought chorizo can vary greatly from brand to brand. I recommend cooking the dish completely, and then tasting and salting it to your liking at the very end.
- Vegetarian papas con chorizo is easy! Just swap the Mexican chorizo with a soy chorizo instead.
- Use a leaner meat. Store-bought Mexican chorizo is often fairly fatty. If you’re wanting to use a leaner meat, you can make your own Mexican chorizo and use lean ground pork, chicken or turkey as the protein.
- Omit the potatoes entirely and make chorizo and eggs for another savory breakfast option.
- Top your papas con chorizo with fresh cilantro, diced tomatoes, and toasted red chile salsa for tasty tacos!
Storing and Reheating
To store, pack the leftover papas con chorizo in an airtight container once it’s reached room temperature. It will stay fresh in the refrigerator for 3-4 days.
To freeze, add leftovers to an airtight container or a sealed zip-top bag. Freeze for up to 3 months. Let the frozen papas con chorizo thaw overnight in the fridge before you’re ready to eat.
To reheat, cook for 1 to 2 minutes in the microwave, or add the leftovers to a skillet and cook over medium heat until warmed through.
More Mexican Recipes
If you tried this Papas con Chorizo Recipe or any other recipe on Isabel Eats, don’t forget to 🌟 rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!
Papas con Chorizo
Ingredients
- 1 1/2 pounds potatoes, diced into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 10 ounces Mexican chorizo (homemade or store-bought)
- salt, to taste
- freshly ground black pepper to taste
- chopped cilantro for garnish
Instructions
- In a medium saucepan, add potatoes. Cover completely with water, cover with lid, and bring to a boil over high heat.
- Reduce heat to simmer and cook for 5-8 minutes, or until potatoes are cooked through. The potatoes should be tender and easily pricked with a fork. Carefully drain the water and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the onions and cook for 5 minutes, stirring occasionally, until softened and translucent.
- Add chorizo and break up into smaller chunks using a wooden spoon. Cook, stirring occasionally, until the chorizo is cooked through, about 8-10 minutes.
- Add the potatoes and stir together to combine with the chorizo mixture. Cook for 5 more minutes.
- Taste and season with salt and pepper as necessary. Garnish with chopped cilantro and enjoy.
Notes
- Potatoes – I used yellow potatoes in this recipe, but you can also use russet or red potatoes if that’s what you have at home.
- Dice the potatoes into smaller or larger pieces depending on your preference and how you intend to use them. For example, if you plan to use them as a filling for gorditas, you might want to dice the potatoes a little smaller so they can fit into the pockets of the gorditas a little easier. If you plan on eating it with scrambled eggs or in a taco, you can dice them a little larger like I did in the photos. It’s totally up to you!
- The saltiness of store-bought chorizo can vary greatly from brand to brand. I recommend cooking the dish completely, and then tasting and salting it to your liking at the very end.
- Use a leaner meat. Store-bought Mexican chorizo is often fairly fatty. If you’re wanting to use a leaner meat, you can make your own Mexican chorizo and use lean ground pork, chicken or turkey as the protein.
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