Today, I’m excited to introduce you to a Mexican comfort food classic that’s not only easy on the wallet but is also a culinary chameleon, adapting to your every craving. Say hello to a mouthwatering muy bueno Papas con Chorizo recipe – a three-ingredient wonder that boasts a world of possibilities, all while being kind to your budget and schedule. 🥔🌶️🧂

Overhead shot of papas con chorizo in a black skillet.

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What is Papas con Chorizo?

Papas con chorizo, when translated, simply means “potatoes with chorizo.” Yet, in the world of Mexican cuisine, this potato and chorizo hash becomes an embodiment of robust flavors and cultural authenticity. 

At its heart lies Mexican chorizo – a culinary gem that adds a distinctive flair to traditional recipes. This sausage, bursting with a symphony of flavors, has rightfully earned its place as a breakfast staple.

The seasoned chorizo harmonizes with tender, cubed potatoes, creating a culinary masterpiece that transcends boundaries. Whether you decide to stuff it into a flour tortilla in a burrito or serve it as breakfast tacos, or savor it straight from the pan – papas con chorizo is a timeless classic.

Papas con chorizo isn’t just a meal; it’s an experience that captures the essence of Mexican culinary heritage. The amalgamation of flavors, the marriage of textures, and the celebration of simplicity make this dish a treasure trove of delight. It’s a humble yet grand ode to the flavors that define a culture, a dish that reminds us why food is more than sustenance – it’s a journey to be relished.

Why You’ll Love This Recipe

Imagine a recipe so simple, it’s practically a culinary magic trick. With just three humble ingredients – potatoes (a.k.a. papas), Mexican chorizo, and a pinch of salt – you’ll whip up a meal that’s hearty, satisfying, and brimming with the bold flavors that Mexican cuisine is famous for. 

Best of all, chorizo con papas is the ultimate kitchen chameleon, effortlessly adding flavorful heft to tacos, empanadas, tortas, breakfast burritos, sopes, tostadas, and SO MUCH MORE. Prepare yourself for wave after wave of deliciously budget-friendly meals with just one simple recipe. No matter how you serve it, it’s sure to have your familia asking for “Mas, por favor!”

Oh, and for all my preppers and planners? You can make a batch of papas y chorizo on the weekend and leave it chilling comfortably in your fridge for up to a week, ready to be transformed into a quick midweek dinner, a leisurely weekend brunch, or even a power-packed lunch on the go. 

Ingredients & Substitutions

As promised, you only need a couple of ingredients to make all your potato and chorizo mealtime dreams come true:

  • Potatoes: These fellas are the canvas for our flavor fiesta. Make sure to choose a waxy variety that holds its shape when sautéed (e.g. Yukon Gold) for the cleanest look or good ol’ starchy Russet or Idaho potatoes!
  • Mexican Chorizo: This delicious ground meat brings both protein and spice to the mix. Read on below for tips to find the right type of chorizo.
  • Salt: Just a pinch of salt helps to awaken all the flavors in this dish.
halved russet potato and a tube of Cacique brand pork chorizo on a wooden surface.

How To Make Papas con Chorizo

Making this potatoes and chorizo mixture is as simple as 1-2-3!

Step 1: Boil Potatoes over medium-high heat for about 10-15 minutes. Strain the potatoes but do not rinse them.

Step 2: Cook Chorizo. Crumble the chorizo into a large skillet over medium to medium-low heat and cook the chorizo for 10 minutes.

process shot – cubed cooked potatoes added to the skillet with browned chorizo.

Step 3: Combine. Add the cooked potatoes to the cooked chorizo and gently combine. Use the chorizo potato in any of your favorite dishes (like tacos de papas con chorizo).

overhead shot of a white plate with two tacos de papas con chorizo topped with cilantro, radishes, and fresh jalapeño slices.

Optional Variations

  • Mess-Free Method: Crumble the chorizo into a cast-iron skillet or a casserole dish. Cover with foil and place in the oven at 350 degrees F for about 15 to 20 minutes. Check after 10 minutes. The chorizo will release some oil but don’t discard it.
  • Pork-Free: If pork is a no-no in your household, simply swap in beef chorizo instead. You can also make your own chorizo using the ground meat of your choice!
  • Vegetarian/Vegan: Nowadays, there are several meat-free options on the market like Soyrizo. Feel free to swap them in as needed!

Frequently Asked Questions

What is the difference between Mexican chorizo and Spanish chorizo?

While these two sausages may share a name, they are actually very different. Spanish chorizo is a cured, hard pork sausage, meaning that it doesn’t need to be cooked prior to eating. It’s more similar to salami than it is to American sausage, and can be found on charcuterie plates, paella, or in soups and stews.
Mexican chorizo, on the other hand, is a raw ingredient made from ground pork or beef, seasoned with vinegar and chile peppers and stuffed into casing links. This ingredient is more similar to the consistency of breakfast sausage and requires cooking prior to eating.
The casing must be removed first before it is cooked (or you can sometimes find it sold in bulk, without casing). It has a wide variety of uses in Mexican cuisine and can be added with ground meats for dishes like burgers or chili beans.
While both are reddish in appearance, Mexican chorizo gets its hue from spicy red peppers whereas Spanish chorizo is tinted with milder smoked paprika. If you’d like more on the history of this prized ingredient, check out this informative blog post: Spanish vs. Mexican Chorizo.

Where can I purchase Mexican chorizo?

While Mexican chorizo might’ve once been considered a specialty item, its many uses are now widely known. Most large grocers now carry at least one brand of chorizo in the refrigerated section, but if you’re having trouble locating it, I can guarantee that your local Latin market will have plenty to choose from.

What are the best brands of chorizo?

I grew up eating Peyton’s Chorizo and anytime I visit El Paso I stock up on it. Now, I usually purchase Cacique Chorizo, which is readily available.
If I go to a Latin market, I usually buy it from the carniceria or look for brands such as El Mexicano Chorizo, Ranchero Chorizo, or Supremo.
You can also make your own homemade Mexican chorizo if you’d like!

How to know when chorizo is fully cooked?

Much like breakfast sausage or Italian sausage, Mexican chorizo will take on a darker appearance and release its oil as it cooks.
It should look slightly darker and crumbly, similar to taco meat. And even though you may be tempted to strain off some of the oil, don’t you dare toss it! It is filled with delicious flavor and is as prized an ingredient as bacon fat.

I don’t eat pork. Can I still eat papas con chorizo?

Absolutely! If pork isn’t on the menu, try beef chorizo. If you are looking for a “lighter” version, make homemade Mexican chorizo with ground turkey or chicken. OR, if you are vegan or vegetarian, there are “soyrizo” products that are available to purchase as well!

Is papas con chorizo healthy?

First, let me preface this by saying I’m not a registered nutrition or medical professional. If you need diet advice, find someone who is! That said, I can give you a general idea about this classic Mexican meal. 

Papas con chorizo is definitely a flavor-packed delight, but it’s not exactly a salad, if you catch my drift. I mean, we’re talking about carby potatoes that cozy up with salty, savory chorizo. YUM! But, you should probably look to add some veggies on your plate.

That said, depending on what you serve with it, this delectable meat and potatoes mix can definitely be part of a healthy meal. 

Serving & Topping Suggestions

Papas con chorizo is one of my favorite things to make because it goes with just about anything. I literally eat this yummy dish for breakfast, lunch, or dinner. Serve it with your choice of flour tortillas or corn tortillas for a super simple meal. 

Warm tortillas and easily turn this dish into breakfast tacos (with or without scrambled eggs), or use it as a filling for tortas, gorditas (flour or corn), and burritos, and for topping tarts, sopes, tostadas, and more. There’s really no wrong way to eat this Mexican classic!

Expert Tips

  • Check the potatoes at 10 minutes. If they are tender but not firm then remove from the heat. You do not want to overcook them. 
  • Salt your potato water! You only get one chance to season the insides of the potatoes, so don’t miss it.
  • Grab a bag of frozen diced potatoes to save on prep. They don’t need to be boiled first.
  • ​I highly recommend you use a splatter screen when cooking chorizo. It tends to splitter-splatter and can leave quite the greasy mess.
  • Stirring occasionally. The chorizo and potatoes will get mushy if you stir too much. Use a gentle hand to incorporate them.
black cast iron skillet filled with a batch of papas con chorizo with a wooden spoon.

Storage & Heating Instructions 

Papas con chorizo will last in the fridge for up to 5 days, making it a perfect recipe for meal prep. To reheat, you can use the microwave and zap it in 30-second increments, or heat it in the oven or skillet.

More Chorizo & Potato Recipes

If you made my simple recipe for Papas con Chorizo, please let me know how it turned out by commenting below. You can also always tag me on Instagram or Facebook so I can see your delicious creations!

Overhead shot of papas con chorizo in a black skillet

Papas Con Chorizo Recipe

4.34 (12 ratings)
Papas con chorizo is a classic Mexican breakfast. Requiring just two ingredients and absolutely jam packed with flavor.
Print Pin Rate
Yield: 8
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 4 russet or gold potatoes, washed, peeled, and cut into 1⁄4-inch cubes
  • 1 tablespoon kosher salt
  • 9 ounces Mexican chorizo, casings removed

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Instructions 

  • Bring about 6 cups water to a boil in a deep pot with salt. Carefully add potatoes to boiling water. Boil over medium-high heat for about 15 minutes. Check at 10 minutes. If they are tender but not firm then remove from the heat. You do not want to overcook the potatoes. Using a colander, strain the potatoes but do not rinse.
  • Crumble the chorizo into a cast-iron skillet and cook the chorizo over medium-low heat for 10 minutes.
  • Add the cooked potatoes to the cooked chorizo and gently combine. Do not stir too much or the potatoes will get mushy.

Video

Notes

  • Go-to favorite chorizo brands: Cacique Chorizo, El Mexicano Chorizo, and Ranchero Chorizo.
  • Mess free chorizo cooking option: Crumble the chorizo into a cast-iron skillet or a casserole dish. Cover with foil and place in the oven at 350 degrees F for about 15 to 20 minutes. Check after 10 minutes. The chorizo will release some oil but don’t discard it.
  • Shortcut: Grab a bag of frozen diced potatoes.
  • Store: Papas con chorizo will last in the fridge for up to 5 days.
  • Nutrition does not include tortillas or toppings.
Calories: 175kcal, Carbohydrates: 19g, Protein: 7g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 20mg, Sodium: 1259mg, Potassium: 444mg, Fiber: 1g, Sugar: 1g, Vitamin A: 115IU, Vitamin C: 6mg, Calcium: 14mg, Iron: 2mg
Author: Yvette Marquez
Course: Breakfast, Brunch, Dinner, Lunch, tacos
Cuisine: Mexican

Photography by Raemi Vermiglio