Papas con Chorizo (Mexican Chorizo and Potatoes)
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Updated Feb 19, 2026, Published Aug 20, 2023
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Papas con chorizo is a classic Mexican comfort food made with tender potatoes and flavorful Mexican chorizo. This chorizo and potatoes recipe is simple, budget-friendly, and ready in about 30 minutes.
Papas con chorizo is deeply rooted in Northern Mexican home cooking. Growing up in El Paso, this was one of those humble, everyday dishes that showed up on our table without fuss — just potatoes, chorizo, and warm homemade flour tortillas. It’s border food at its best: simple ingredients, bold flavor, and something you can stretch to feed a family.
Table of Contents
- What Is Papas con Chorizo?
- Why This Is Muy Bueno
- Ingredients & Substitutions
- Optional Variations
- How to Make Papas con Chorizo
- Serving & Topping Suggestions
- Papas con Chorizo Expert Tips & Tricks
- Storage & Heating Instructions
- Frequently Asked Questions
- More Chorizo Recipes
- Papas con Chorizo (Mexican Chorizo and Potatoes) Recipe
What Is Papas con Chorizo?
Papas con chorizo is a traditional Mexican dish made with diced potatoes and fresh Mexican chorizo cooked together in a skillet until the potatoes are tender.
Unlike Spanish chorizo, Mexican chorizo is fresh, seasoned ground pork flavored with dried chiles and spices. In Northern Mexico and along the Texas border — where I grew up in El Paso — it’s commonly served for breakfast or as a taco filling.
Why This Is Muy Bueno
- Simple, everyday ingredients. Just potatoes, Mexican chorizo, and a pinch of salt — pantry staples with bold flavor.
- Authentic Northern Mexican comfort food. The kind of humble, border-style cooking I grew up with in El Paso — unfussy and rooted in tradition.
- Ready in about 30 minutes. A quick skillet meal for busy weeknights or relaxed weekend breakfasts.
- Incredibly versatile. Serve papas con chorizo in tacos, breakfast burritos, tortas, gorditas, or alongside eggs.
- Perfect for meal prep. It reheats beautifully and tastes even better the next day.
Ingredients & Substitutions
You only need a handful of simple ingredients to make authentic papas con chorizo:
- Potatoes: Yukon Gold are ideal because they hold their shape and get beautifully golden. Russet or Idaho potatoes also work — they’ll be softer and slightly fluffier inside.
- Mexican Chorizo: Use fresh Mexican chorizo (not Spanish chorizo). It’s a seasoned ground pork that cooks in the skillet and flavors the potatoes as it renders. You can also use homemade chorizo or soy chorizo for a vegetarian option.
The complete list of ingredients, quantities, and step-by-step instructions can be found in the printable recipe card below.
Optional Variations
Mess-Free Oven Method: Crumble the chorizo into a cast-iron skillet or small casserole dish. Cover with foil and bake at 350°F for 15–20 minutes, checking after 10 minutes. The chorizo will release flavorful oils — do not discard them, as they season the potatoes.
Pork-Free Option: Substitute beef chorizo if you avoid pork. You can also make homemade chorizo using your preferred ground meat.
Vegetarian/Vegan: Use soy chorizo or plant-based chorizo for a meat-free version. These options still deliver great flavor and work beautifully with potatoes.
How to Make Papas con Chorizo
Step 1: Boil the potatoes. Place diced potatoes in a pot of salted water and bring to a boil over medium-high heat. Cook for 10–15 minutes, just until fork-tender but not falling apart. Drain and set aside. Do not rinse.
Step 2: Cook the chorizo. Crumble fresh Mexican chorizo into a large skillet over medium to medium-low heat. Cook for about 8–10 minutes, breaking it apart as it browns and releases its flavorful oils.
Step 3: Combine. Add the drained potatoes to the skillet with the cooked chorizo. Gently stir to combine and cook for a few minutes until everything is heated through and evenly coated in the flavorful chorizo.
Serve in tacos de papas con chorizo, breakfast burritos, or alongside eggs.
Serving & Topping Suggestions
Papas con chorizo is incredibly versatile — I’ll happily eat it for breakfast, lunch, or dinner.
Serve it with warm homemade flour tortillas or homemade corn tortillas for simple tacos. Add scrambled eggs to turn it into breakfast tacos, or use it as a filling for tortas, gorditas de harina, and egg and chorizo breakfast burritos.
It’s also delicious spooned over homemade sopes, breakfast tostadas, or tucked into just about anything that needs bold, savory flavor. There’s truly no wrong way to enjoy this Mexican classic.
Papas con Chorizo Expert Tips & Tricks
- Don’t overcook the potatoes. Start checking at 10 minutes. They should be fork-tender but still hold their shape. Overcooked potatoes will fall apart when mixed with the chorizo.
- Salt the cooking water. Seasoning the water is your only chance to flavor the inside of the potatoes. Don’t skip this step.
- Use frozen diced potatoes for convenience. Frozen potatoes can be added directly to the skillet — no need to boil first. It’s a great shortcut for busy weeknights.
- Use a splatter screen. Mexican chorizo releases flavorful oils as it cooks and can splatter. A splatter screen keeps your stovetop cleaner.
- Stir gently. Once you combine the potatoes and chorizo, stir just enough to mix. Over-stirring can make the mixture mushy.
Storage & Heating Instructions
Store leftover papas con chorizo in an airtight container in the refrigerator for up to 5 days, making it a great option for meal prep.
To reheat, warm in the microwave in 30-second intervals until heated through, or reheat in a skillet over medium heat. You can also warm it in a 350°F oven until hot.
Frequently Asked Questions
Mexican chorizo and Spanish chorizo are very different products. Mexican chorizo is a raw, seasoned ground meat (usually pork or beef) flavored with vinegar and dried chiles. It must be cooked before eating and is what’s traditionally used in papas con chorizo.
Spanish chorizo is a cured, firm sausage seasoned with smoked paprika. It is ready to eat and is commonly used on charcuterie boards or in Spanish paella, but it is not suitable for authentic papas con chorizo.
If you’d like more on the history of this prized ingredient, check out this informative blog post: Spanish vs. Mexican Chorizo.
Most major grocery stores now carry Mexican chorizo in the refrigerated meat section. For the widest selection, check your local Latin market or carnicería.
I grew up eating Peyton’s Chorizo in El Paso, and I still stock up when I visit. In Colorado, I often use Cacique Chorizo, which is widely available. At Latin markets, I look for fresh chorizo from the carnicería or brands like El Mexicano Chorizo, Ranchero Chorizo, or Supremo. You can also make homemade Mexican chorizo if you prefer to control the ingredients.
Mexican chorizo is fully cooked when it turns darker in color and becomes crumbly. It will release flavorful oils as it cooks. The texture should resemble browned taco meat. Do not discard the rendered oil — it seasons the potatoes and adds depth of flavor.
Yes. You can use beef chorizo instead of pork. For a lighter option, make homemade Mexican chorizo using ground turkey or chicken. Vegetarian and vegan versions can be made with soy chorizo or plant-based chorizo alternatives.
Papas con chorizo is a hearty, traditional Mexican comfort dish made with potatoes and seasoned sausage. While it’s rich and satisfying, balance is key. Serve it with fresh toppings like salsa, avocado, or a side salad to create a more balanced meal.
More Chorizo Recipes
If you tried this Papas con Chorizo or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
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Papas con Chorizo (Mexican Chorizo and Potatoes)
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
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
- Favorite Chorizo Brands: I often use Cacique, El Mexicano, or Ranchero chorizo. Fresh chorizo from a local carnicería is also a great option.
- Mess-Free Oven Method: Crumble the chorizo into a cast-iron skillet or small casserole dish. Cover with foil and bake at 350°F for 15–20 minutes, checking after 10 minutes. Do not discard the rendered oil — it seasons the potatoes.
- Shortcut: Use frozen diced potatoes to skip the boiling step. Add them directly to the cooked chorizo and heat through.
- Storage: Store leftover papas con chorizo in an airtight container in the refrigerator for up to 5 days.
- Nutrition: Nutrition information does not include tortillas or optional toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Raemi Vermiglio
My local taco place has a chorizo y papas taco that I love, but it seems like they blend the potato and chorizo together, which I love. Would you just blend after cooking together in the pan?
I recommend mashing the cooked mixture with a potato masher. Sounds like a great idea! YUM!
Make it all the time
But I do add onion
It’s great.
Are you able to freeze the chorizo and papas? And egg? How would you reheat?
Papas con chorizo will last in the fridge for up to one week. I don’t recommend freezing.
I made breakfast burritos using eggs and Papas con Chorizo and froze them so I could just grab and go in the morning. However, I had fried potatoes which might have kept them from getting mushy. Otherwise it was tasty.
Been a fan of this dish forever but I don’t think I have ever seen it made with boiled potatoes.. I always have sautéed potatoes in a little oil til slightly brown and tender then add chorizo. I think I’ll try your version next time and see how it goes.