Papas con Chorizo (Mexican Chorizo and Potatoes)
This authentic Papas con Chorizo recipe combines tender potatoes with flavorful Mexican chorizo for a simple, budget-friendly meal. Perfect for tacos, breakfast burritos, tortas, or served with warm tortillas, this classic Mexican chorizo and potatoes dish is ready in about 30 minutes.
Servings: 8
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
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