This chorizo con papas recipe is a classic Mexican dish made with crispy potatoes and flavorful pork chorizo. It’s easy to make, packed with bold, spicy flavor, and perfect for breakfast, tacos, or a quick weeknight meal.
A true comfort food staple in Mexican kitchens! This one’s a total go-to in my house and I love it because it’s super easy to make.
You can serve it as a main dish with a fresh salad on the side, or tuck it into warm corn tortillas for the best tacos ever.
And friends, chorizo con papas is one of those recipes that works for breakfast, lunch, or dinner, and it’s just as good the next day (if there’s any left!).
Ingredients
- Potatoes: Use any type of potatoes you prefer, even sweet potatoes will work for this recipe!
- Chorizo: Make sure you use Mexican chorizo to make this papas con chorizo recipe, this is a spicy sausage that crumbles easily when cooked. It is made of ground pork and spices which add a lot of flavor to the potatoes.
- Oil: Use your favorite cooking oil, I like to use olive oil.
- Salt: For basic seasoning.
How To Make Chorizo con Papas
grab a big pot and fill it with water and add a generous pinch of salt. Bring the water to a boil.
While that’s heating up, go ahead and peel a couple of potatoes and cut them into small cubes, like ½-inch.
Doesn’t have to be perfect! Just try to keep them around the same size so they cook evenly.
Once your water’s boiling, toss in those potatoes and drop the heat to a simmer.
Let them hang out in there for about 3 to 4 minutes. You want them just tender, not fully cooked. Why? Because we’re finishing them in the pan with all that glorious chorizo oil, and if they’re too soft, they’ll totally fall apart.
Now, grab a skillet and heat up a little oil over medium heat. Toss in the pork chorizo and break it up with a spoon.
Cook it for about 7–8 minutes until it starts to get a little crispy and your whole kitchen smells amazing.
Drain your parboiled potatoes and add them to the skillet. Season with a pinch of salt and stir everything around so the potatoes soak up all that rich, spicy chorizo flavor.
Let it cook until the potatoes are golden on the edges, soft in the center, and basically irresistible.
Taste, adjust the salt if you need to, and that’s it! You’ve just made an amazing chorizo and potato skillet!
This easy Mexican breakfast is a total crowd-pleaser and super easy to make.
Tips & Notes From my Kitchen
- 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.
- Sneak in some vegetables such as zucchini, onions, peas, or mushrooms.
How to Enjoy It
In Mexico, chorizo con papas are mostly served for breakfast along with cozy drinks like cafe de olla or hot chocolate.
The best and most popular accompaniments are refried beans and flour tortillas or bolillo rolls.
It is also served often as lunch because it’s fulfilling and delicious. I recommend pairing it with a green salad to balance the meal.
Last, you can use your chorizo con papas as a filling for quesadillas, gorditas, breakfast burritos, tacos, or pambazos.
How to Save Papas con Chorizo for Later
One of my favorite things about this chorizo con papas recipe is how great it is for meal prep! It’s a total lifesaver for quick breakfasts on busy mornings.
To store it, just let the chorizo and potato mixture cool to room temp, then pop it into a container with a snug lid and keep it in the fridge for up to 3–4 days.
You can totally freeze it too! I usually make a big batch and portion it out into small resealable bags, squeezing out as much air as I can. It keeps great in the freezer for 2–3 months.
When you’re ready to eat, just thaw it overnight in the fridge (if it’s frozen), then reheat it in a skillet with a little oil, stirring gently. Or toss it in the microwave in 1-minute bursts.
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Chorizo con Papas
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 crumble it with the back of a spoon. Cook for about 7-8 minutes or until slightly crispy.
- Stir in the potatoes and mix well to flavor them with the spicy chorizo oil.
- Cook until potatoes are tender in the inside and a slightly crispy on the outside. Adjust seasoning to taste.
- Serve immediately with warm tortillas.
Notes
- To make this recipe, use potatoes that hold better their shape, such as red, Pontiac, Yukon Gold or Kennebec.
- Boil the potatoes just briefly so they can finish to cook with chorizo.
- Pay attention when cooking the chorizo as it can burn easily if leaving the pan unattended.
Nutrition Information
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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?
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!
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 :)
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.