Papas con Chorizo Classic

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.

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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!

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Recipe Tips & Notes

Serving Ideas for Papas con Chorizo

You can enjoy papas con chorizo on their own with tortillas, or serve them wrapped in large burrito shells with other ingredients like beans, cheese, lettuce, onion, or tomato.

They're also great as gorditas, on bolilo bread as a torta or pambazo, or as part of a burrito bowl.

Storage and Leftovers

Store any leftover papas con chorizo in the refrigerator in a sealed container for up to 5 days. To enjoy again, simply warm them in a small pot or pan on the stovetop.

You can also freeze leftovers in a vacuum sealed container for 3 months or longer.

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!

Frequently Asked Questions

→ What type of potatoes work best for papas con chorizo?

Red potatoes are preferred for their texture, but Yukon gold or other waxy potatoes also work well when cubed.

→ Can I use Spanish chorizo instead of Mexican chorizo?

Mexican chorizo is recommended as it is fresh and highly seasoned; Spanish chorizo is cured and has a different flavor and texture.

→ How can I make the dish spicier?

Add hotter peppers like serranos instead of jalapenos or increase the amount of chorizo with spicy seasoning.

→ Is there an alternative to boiling potatoes?

Yes, pan-cooking smaller diced potatoes with onions and peppers allows them to soften while building flavor directly in the skillet.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months for best quality.