Papas con Chorizo

This papas con chorizo recipe is a classic Mexican dish of potatoes cooked with spicy Mexican chorizo, perfect as a filling for tacos, gorditas, sandwiches or as a side dish.

We're cooking up a simple recipe that is perfect for the spicy food lover, my friends. It is Mexican Papas con Chorizo, or chorizo and potatoes. Would you care for some?

Papas con chorizo is a classic combination of cubed or diced potatoes and spicy Mexican chorizo. I seek out authentic Mexican food wherever I go and have seen it served on many different menus, usually served in a variety ways.

You'll find variations from restaurant to restaurant and cook to cook, with other ingredients and seasonings added in, but the combination of potatoes and chorizo is always the same.

It's very easy to make, typically done in under 30 minutes. Essentially, you either boil or pan cook the potatoes, then combine them with cooked chorizo.

For my version, I like to include onions, peppers and garlic for additional flavor and spice factor. You can use hotter peppers if you'd like. You can also add in other seasonings, though I usually don't, as Mexican chorizo is usually highly seasoned. Especially when using my homemade chorizo. So good!

There are so many ways to serve it up, and now matter how you do, I'm sure you'll love it.

Let's talk about how to make papas con chorizo, shall we?

Papas con Chorizo Ingredients

• Potatoes. I like red potatoes for this recipe, but you can use others, like Yukon gold.
• Mexican Chorizo. Be sure to use Mexican chorizo, not Spanish chorizo. Spanish chorizo is different in that is a cured product, where Mexican chorizo is not.
• Onion. I usually use white onion, but yellow onion is great, too.
• Jalapenos. Jalapeno peppers give a nice level of kick and additional flavor. Omit them if you prefer milder flavors. Use hotter peppers, like the serrano, for a spicier version.
• Garlic. Gorgeous garlic!
• Oil. For cooking.
• Salt. To taste.

How to Make Papas con Chorizo - the Recipe Method

Boil the Potatoes. Cover the cubed potatoes in a pot with water and bring to a boil at medium high heat. Cook for 7-8 minutes, or until they are nice and tender. Drain the water and set the potatoes aside.

Cook the Onion and Peppers. While the potatoes are boiling, heat the oil in a large pan. Add the onion and peppers and cook 5 minutes to soften them up. Feel free to use more onion and peppers than the recipe calls for, especially peppers. More peppers for me, please!

Garlic. Add the garlic and cook another 1 minute, until the garlic blooms and becomes fragrant. I love a lot of garlic. I list it as optional, but it's essential for me.

Cook the Chorizo. Add the Mexican chorizo and break it apart with a wooden spoon. Cook for 6-7 minutes, or until the chorizo is cooked through. 

Mix the Ingredients. Reduce heat and add the potatoes to the cooked chorizo mixture. Warm though another minute, stirring to combine, to blend the flavors.

Adjust and Serve. Taste and adjust with salt.

Boom! Done! Your papas con chorizo are ready to serve. Nice and spicy, right? Just how we like it. These are so good. I'm ready to dig in!

Recipe Tips & Notes

• The Chorizo. You can find some great chorizo brands in the grocery store, either beef or pork chorizo. I usually buy hot chorizo, though you can buy mild. Or, try my homemade Mexican chorizo recipe. Nothing is better than homemade!
• Alternative Cooking Method. Rather than boiling the potatoes to soften them, try cooking the potatoes in the pan along with the peppers and onions. You'll need to cube them smaller so they cook more quickly. Diced potatoes will work well here, or just cook them a few minutes in the pan first, then add the onion and peppers. This is what I do when I make a potato has. Works great.
• Serving Ideas. There are so many ways you can serve up papas con chorizo. You can serve them as a side dish for just about any meal. However, they are ideal as a filling for corn tortillas or flour tortillas, Mexican bread for tortas or pambazos, gorditas, burritos, you name it. It's hard to beat potatoes and chorizo on a simple warmed tortilla with some crumbly white cheese, cilantro, and roasted jalapenos. One of my favorite combinations.
• Breakfast Tacos. Add some scrambled eggs to this dish and you have some pretty fantastic Spicy Breakfast Tacos, which we love to enjoy on lazy weekends. Nice and spicy and huge on flavor.

That's it, my friends. I hope you enjoy my papas con chorizo recipe. Let me know if you make it and how you served yours. Tacos? Gorditas? Side dish? Curious minds want to know!

Cookbook Recommendations

If you love traditional Mexican cooking, I love these cookbooks with recipes from all over Mexico. Definitely recommended.

• Mexico: The Cookbook (affiliate link, my friends!)
• Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)

Try Some of My Other Mexican Recipes

• Queso Fundido
• Chorizo con Huevos (Mexican Chorizo and Eggs)
• Mexican Rice with Chorizo
• Charro Beans
• Migas
• Chilaquiles
• Mexican Picadillo
• Sofritas
• See all of my Mexican Recipes

Try Some of My Other Popular Potato (Papas) Recipes

• Papas Arrugadas (Wrinkly Potatoes)
• Papa a la Huancaina (Peruvian Potatoes in Spicy Cheese Sauce)
• Patatas Bravas
• Papas con Chile
• Potato Salad Recipe
• Bombay Potatoes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

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Papas con Chorizo Recipe

This papas con chorizo recipe is a classic Mexican dish of potatoes cooked with Mexican chorizo, perfect as a filling for tacos, sandwiches or a side dish.

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Course: Main Course, Side Dish

Cuisine: Mexican

Keyword: chorizo, potatoes

Prep Time: 5 minutes

Cook Time: 15 minutes

Calories: 345kcal

Author: Mike Hultquist

Servings: 4

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4.67 from 3 votes

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Ingredients

• 1 pound potatoes peeled and cubed into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 small onion chopped
• 1-2 jalapeno peppers chopped
• 2 cloves garlic chopped (optional)
• 12 ounces Mexican chorizo casings removed
• Salt to taste

Instructions

• Cover the potatoes in a pot with water and bring to a boil. Cook for 7-8 minutes, or until tender. Drain and set aside.
• While the potatoes are boiling, heat the oil in a large pan. Add the onion and peppers and cook 5 minutes to soften.
• Add the garlic and cook another 1 minute, until the garlic blooms.
• Add the Mexican chorizo and break it apart with a wooden spoon. Cook for 6-7 minutes, or until cooked through.
• Add the softened potatoes and cook another minute to blend the flavors.
• Taste and adjust with salt and serve.

Nutrition Information

Calories: 345kcal   Carbohydrates: 23g   Protein: 16g   Fat: 20g   Saturated Fat: 8g   Polyunsaturated Fat: 1g   Monounsaturated Fat: 1g   Cholesterol: 53mg   Sodium: 1026mg   Potassium: 532mg   Fiber: 3g   Sugar: 2g   Vitamin A: 344IU   Vitamin C: 29mg   Calcium: 23mg   Iron: 3mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.