Chorizo Con Papas (chorizo and potatoes)
Chorizo con papas are a delicious and simple Mexican breakfast perfect for any day of the week. Potatoes infuse with the amazing flavor of Mexican chorizo and deliver a scrumptious and aromatic dish in just a few minutes.
(cut into ½-inch cubes)
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.
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”.
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