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!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
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
Hay que bueno ! Oh the chorizo & papa recipe was so delicious, made it per your recipe, was excellent, no salt needed. Read the peoples comments, some were yummy ideas and of course, hey people cook to your taste/region, it’s all goodie good, good. I cut the potatoes a tad smaller w/chorizo, wanted to stuff my empanadas, used a slotted spoon. I made note of ALL your suggested chorizo recipes, going to be a Chorizo & Papa cooking fool, will try new one every Sunday/Saturday. Pinned your Tamale variety recipes as well–my mouth is watering thinking about Tamales, Tamalera Time, Oh yeah. Thanks, Sister
Going to go to the carniceria today!!! Now that I know how easy this is I’m making my own chorizo, potato and egg breakfast burrito!, $13.00 is a lot for one! I live in Tucson and we have great chorizo options and the carneceria we use now is the best for authentic Mexican meat. Thanks for sharing!
This recipe was exactly what I was looking for, after having some yummy chorizo & potato tacos at a restaurant in LA. It made a good amount, so I used half for a tamale filling, and the other half for breakfast with eggs thrown in and scrambled. Both were wonderful! Now I am making it again for enchiladas, and thought I should really leave you praise and thanks for one of my new staple recipes! Love it.
Do not use Cacique Pork Chorizo. No meat and all fat. I threw it away. Suggest finding another chorizo.
Love locally made chorizo. And, Mirasol chiles (Pueblo chiles) are the perfect ingredient for someone wanting a bit more zest!
I appreciate the recipe to follow as a guide, but I feel the potato to chorizo ratio is off. As an alternative to the skillet we used a non stick pan on high heat and was able to keep up with the advised time. We ended up using only 536 g of potatoes (rather than 4 potatoes as recommended) and did NOT chintz on the ratio. We are Peruvian— we know potatoes
I loved this breakfast growing up in Texas. But after having much own kids there just wasn’t time. So my short cut is using a bag of potatoes O’Brian. The added bell peppers give it good flavor.
Sounds good, here is another version you all may want to try. I peel , cut and rinse the potatoes in small pieces set aside to drain. Then I start the to Chorizo cook on a low flame, just until all the grease appears. Place the potatoes in the pan with the chorizo, stir gently allowing the chorizo and potatoes to combine. Continue cooking on low, vent the lid so the potatoes will get a bit crunchy as well as the chorizo. Optional, slice some onions into the mix towards the end of cooking. Hubby loves them that way.
Great idea!
Chorizo de San Manuel is my favorite. It’s made just outside my hometown of Edinburg Texas. Pork is my choice. Beef is good too just not as fatty. No fillers just good stuff!
The best. Wish they sold it in Chicago area. Freezes well.
The best