Chorizo con papas (also known as papas con chorizo) is a classic Mexican dish made with tender potatoes cooked with flavorful Mexican chorizo. It is perfect for breakfast, tacos, or a quick meal any day of the week.
A true comfort food staple in Mexican kitchens! This is one of my go-to recipes at home because it’s simple to make and always delivers big flavor.
The tender potatoes soak up all the rich, savory chorizo oil as they cook, becoming full of that bold Mexican flavor. It’s simple, hearty, and absolutely comforting.
You can serve it as a main dish with a fresh salad on the side, or tuck it into warm corn tortillas to make delicious breakfast tacos.
Ingredients
- Potatoes: Use any variety you like. Russet, Yukon Gold, or red potatoes work well, and sweet potatoes can also be used for a different twist.
- Chorizo: Use Mexican chorizo, a seasoned pork sausage that crumbles as it cooks and releases lots of flavorful oil that the potatoes soak up.
- Oil: Use your favorite cooking oil. I usually use olive oil to help the potatoes brown.
- Salt: Added to season the potatoes and bring out the flavors of the dish.
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.
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 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.
Serving
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 corn or 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
This chorizo con papas recipe is perfect for meal prep! Let it cool completely, then store it in an airtight container in the refrigerator for up to 3–4 days.
You can also freeze it for up to 2–3 months. Thaw it overnight in the fridge, then reheat it in a skillet with a little oil or in the microwave until warmed through.
More Mexican Recipes to Try
Looking for more comforting Mexican dishes? Explore these Mexican potato recipes and breakfast favorites you’ll love.
Chorizo con Papas
Ingredients
- 1.5 lb potatoes (cut into ½-inch cubes)
- 9 oz Mexican chorizo (casings removed)
- 2 Tablespoons 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.
Video
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.