Chorizo Con Papas (chorizo and potatoes)
Chorizo con papas – chorizo and potatoes, is a simple and easy Mexican breakfast packed with bold flavors. The potatoes infuse with all the goodness from Mexican chorizo and makes one of the most aromatic and flavorful dishes out there.
What is chorizo con papas?
Also know as papas con chorizo, the recipe is a staple in the Mexican cuisine and is as simple as it sound: chorizo and potatoes stir fried in a pan. The chorizo will infuse the potatoes and flavor them to make one of the most delicious and easy recipes from the Mexican gastronomy.
In Mexico, this easy recipe is eaten in many ways, the most simple is to just serve them as a main dish in a plate with some side dishes like refried beans, arroz rojo, salsa, and warm flour/corn tortillas or bolillos.
But, there are also other way of serving chorizo con papas and that is using it as a filling for quesadillas, gorditas, tacos or pambazos, to name a few.
What type of chorizo to use
- If you are lucky enough to have a Mexican butchery near where you live, ask the butcher for chorizo, is a staple in the Mexican cuisine and most likely they will sell it.
- Otherwise you can also find some brands that are sold in Mexican food stores.
- Or, as I’ve been doing since I live abroad, make your own homemade chorizo, is a very easy and quick recipe and you can make large batches and have them in the freeze for when you crave some.
How To Make Papas Con Chorizo
Fill a large stock pot with water, place it over high heat and bring to a boil. While the water starts to boil, peel the potatoes and cut them into 1/2-inch cubes.
As soon as the water starts to boil, add potatoes and salt, reduce the heat to medium and allow to simmer until potatoes are slightly tender but not fully cooked. This will take about 4 minutes. Drain potatoes and set aside.
Heat the oil in a pan over medium heat. Add chorizo and cook, breaking it with the back of a spoon, for about 5 minutes or until slightly crispy.
Stir in the potatoes and mix well to coat them with the spicy, flavored chorizo oil. Allow to cook until potatoes are tender in the inside and a slightly crispy on the outside. Adjust with salt and serve.
Useful cooking notes
- Don’t overcook potatoes, boil them just briefly so they can finish to cook with chorizo.
- Chorizo can burn easily, so pay attention and never leave the pan unattended when cooking it.
- Some types of potatoes hold better their shape, for example waxy potatoes such as red, Pontiac, Yukon Gold and Kennebec.
- You’ll need some fat to fry the potatoes, so, if your chorizo doesn’t have enough fat, double the amount of oil suggested in the recipe.
- If you crack two or three eggs in the chorizo con papas mixture, you’ll get another dish called “papas con huevo y chorizo”.
How to store & reheat
- To store chorizo con papas in the fridge place the leftovers in an airtight container and store for up to 3 days. If you want to freeze them, place them in sealed bags or freeze-proof containers, add a label with the date and store for up to 3 months. Thaw before reheating.
- To reheat, add 1 teaspoon of oil in a non-stick pan and sauté the leftovers at medium heat until heated through. Or you can also heat them in the microwave for about 2-3 minutes.
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Other Mexican Recipes Using Chorizo
If you loved this chorizo con papas recipe, you maybe want to try in one of those below:
- Refried beans with chorizo.
- Mexican lentil soup with chorizo (lentejas).
- Chorizo tacos with soft tortillas.
- Chorizo tostadas with easy guacamole salsa.
- Huevos con chorizo (chorizo and eggs breakfast).
Chorizo Con Papas (chorizo and potatoes)
Ingredients
- 1.5 lb potatoes (cut into ½-inch cubes)
- 9 oz Mexican chorizo (casings removed)
- 2 Tbsp olive oil
- salt (to taste)
Instructions
- Place a medium stock pot with water over high heat and bring to a boil.
- When water starts to boil, add potatoes and salt, reduce the heat to medium and allow to simmer until potatoes are slightly tender but not fully cooked (about 4 minutes).
- Remove potatoes from the pot and set aside.
- Heat the oil in a pan over medium heat. Add chorizo and cook, while stirring, for about 5 minutes or until slightly crispy.
- Stir in the potatoes and mix well to coat them with the spicy, flavored chorizo oil.
- Cook until potatoes are tender in the inside and a slightly crispy on the outside. Adjust salt to taste and serve.
Notes
- Don’t overcook potatoes, boil them just briefly so they can finish to cook with chorizo.
- Chorizo can burn easily, so pay attention and never leave the pan unattended when cooking it.
- Some types of potatoes hold better their shape, for example waxy potatoes such as red, Pontiac, Yukon Gold and Kennebec.
- You’ll need some fat to fry the potatoes, so, if your chorizo doesn’t have enough fat, double the amount of oil suggested in the recipe.
- If you crack two or three eggs in the chorizo con papas mixture, you’ll get another dish called “papas con huevo y chorizo”.
Nutrition Information
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Oh my mom used to make this and pack it for my dads lunch very often. She would also give me a taquito sometimes right after cooking it :) thanks for the memories.
My favorite breakfast :) my husband likes adding a fried egg on top and I like scrambling an egg in mines. A café con leche and tortillas de harina and we’re set for the day until dinner time :)
I’ve discovered your recipe on Pinterest, it’s on my list for next week’s meal planning. Now I have my eyes set on making chorizo, I had no idea this was something I could do at home, need to try your recipe asap!
I am going through all your recipes for breakfast and I am so hungry lol chorizo con papas looks like sometimes my husband would love! Do you recommend tortillas or bolillo rolls for eating this dish?