Papas con Chorizo combines the bold flavors of Mexican sausage with tender potatoes in a versatile and simple recipe that can be served for breakfast, lunch or dinner! A staple of Mexican cuisine, this 3-ingredients dish can be ready in 30 minutes!
Papas con Chorizo
Papas con Chorizo is one of those hearty and flavorful classic Mexican recipes that can be served any time of the day in more than one way.
Stuffed in warm corn tortillas like a taco for lunch or dinner, wrapped in a flour tortilla like a breakfast burrito, or as a side dish alongside warm tortillas, chorizo con papas is one of those delicious meals that are so easy to make you’ll almost feel as if you aren’t really cooking.
Because I am not a morning person, I like having a few reliable and easy recipes handy that can be made with a minimum amount of ingredients and in very little time. Chorizo con papas is definitely a dish that qualifies as quick and easy. It has lots of flavor and is always a big hit whether I serve it for breakfast, lunch or dinner.
Why You’ll Love This Easy Recipe
- Make Ahead: It is delicious served warm right after is made but it also reheats well making it perfect for meal prep.
- Filling: This is a hearty and comforting meal by itself.
What Are Papas con Chorizo?
Papas con Chorizo means potatoes with chorizo sausage in Spanish. This authentic Mexican dish is humbly made with cooked diced potatoes, pan fried Mexican chorizo sausage and sautéed mixed together. The potato chorizo mixture can be served by itself, with eggs or as part of other authentic Mexican food dishes such as sopes, quesadillas, tortas and tacos.
Chorizo con Papas Ingredients
For specific ingredients and their quantities, check the printable recipe card below.
- Mexican Chorizo: You can purchase Mexican chorizo at your local grocery store or you can make homemade chorizo. Make sure you purchase the right type of chorizo as Spanish cured chorizo (usually from Spain) won’t work for this recipe.
- Potatoes: Russet, yellow or red potatoes work as well as Yukon gold. Wash, peel and cubed the potatoes. If you have any leftover cooked potatoes this is a good way to use them up.
- Onions: Yellow, brown or white onion can be used for this recipe.
Mexican Chorizo vs Spanish Chorizo
Mexican chorizo is finely ground, highly seasoned, fresh sausage usually made from ground pork. Mexican chorizo is seasoned with spices like paprika and achiote which add flavor and a bright orange-redish hue to this Mexican sausage. This type of chorizo is sold raw and must be cooked before eating. Some brands make their chorizo very spicy while others are on the mild side.
Spanish Chorizo is a firm, dried and cured sausage (almost as firm as salami and pepperoni). It’s a cured meat than can be eaten right off the package. This type of sausage is used for tapas or appetizers and to make Spanish paella.
How To Make Chorizo con Papas
For detailed instructions on how to make this potatoes and sausage recipe, check the printable card below.
- Cook the cubed potatoes in a pot of salted water over medium heat until they become tender but still firm, about 10 minutes. Drain but don’t rinse. Return them to the hot pot and set aside.
- Meanwhile, heat a large skillet over medium high heat and cook the chorizo sausage until the fat has rendered and the chorizo is cooked through.
- To the same skillet, add the onions and cook until soft and translucent. The chorizo should be a bit crisp at this point which is exactly how you want it!
- Add the potatoes and gently stir to combine so the chorizo coats the potatoes. Cook for a few minutes, tossing frequently. Season with salt and pepper to taste and serve garnished with chopped fresh cilantro if desired.
How To Tell When Mexican Chorizo Is Fully Cooked?
Similar to Italian sausage or breakfast sausage, Mexican chorizo gets a bit darker in color when cooked. Another sign that your chorizo is fully cooked is the fact that the fat renders leaving behind little bits of cooked sausage. Personally, I find Mexican chorizo more delicious when is well-done and looks a bit dry and crispy.
Do I have To Pre-Cook The Potatoes?
You don’t have to pre-cook the potatoes although I think this recipe is easier to make when you actually boil the potatoes until they are soft and luscious inside but firm on the outside.
You can skip boiling the potatoes and do as follows:
- Make sure you cut the potatoes in smaller pieces so they cook faster.
- Add about a tablespoon of oil into the skillet and cook the onions until they become translucent.
- Next, stir in the potatoes and chorizo and sauté over medium-high heat stirring frequently for about 5-8 minutes.
- Cover the skillet with a lid and cook over medium-low heat for about 20 minutes, stirring as needed.
- Check to see if the potatoes are tender, if they are, uncover the skillet and sauté the mixture for a few minutes until the chorizo crisps up a bit. Serve.
How to Serve Papas con Chorizo?
Papas con chorizo is delicious served with warm tortillas. You can also make them into tacos stuffed into warm corn tortillas and topped with crumbled cheese and chopped cilantro. Add sour cream and Mexican Salsa (Salsa Roja) or this Easy Pico De Gallo Recipe for a little extra something!!
You can also serve this dish for breakfast with Poached Eggs or sunny side up eggs!
Making Ahead, Storing, Freezing and Reheating
You can cook the potatoes a day ahead and store them in the fridge in an airtight container. Remove them from the fridge and allow them to sit on the kitchen counter while you cook the chorizo sausage.
Cool the leftovers completely and store them in an airtight container in the refrigerator for 3 – 4 days.
Chorizo con papas freezes well! Store in a freezer safe resealable bag or airtight container and freeze for 1-2 months.
I prefer freezing smaller or individual portions that I can quickly defrost for breakfast tacos or lunches.
To reheat chorizo con papas, place in the microwave covered and reheat until warm through. You can also reheat it in a skillet over medium-low heat.
Recipe Tips For Success
- Saltiness and Spiciness: The saltiness and the spice level varies depending on the brand of chorizo you use.
- Even pieces: Cut the potatoes into even pieces for even cooking.
- Beef Chorizo: If you don’t eat pork, look for Mexican chorizo made from beef instead.
- Make it Vegetarian: Make vegetarian papas con chorizo by using plant based chorizo. Adjust the cooking time according to the package directions.
- Chorizo Tacos: If you are planning on making tacos, cut the potatoes into smaller pieces so is easier to stuff and eat.
- Potatoes: Cook the potatoes until they are soft inside but a little firm on the outside so when you mix them with the chorizo, they don’t get mushy.
- Love Spicy Food? If your chorizo is mild, you can add hot sauce or taqueria-style Pickled Jalapenos.
Take a Look at Some Other Amazing and Easy Mexican Recipes:
- Birria Tacos Recipe
- Charro Beans Recipe (Mexican Frijoles Charros)
- Instant Pot Carnitas
- Authentic Carne Asada
Follow me on social media for more recipe ideas & inspiration!
Papas con Chorizo
- 1 1/2 pounds potatoes peeled cut into ½ inch cubes (red potatoes , yukon gold or russet work well)
- 10-12 ounces Mexican chorizo casings removed
- 1/3 cup diced onions yellow or brown
- Ground black pepper to taste.
- Chopped Cilantro
- Queso fresco, corn tortillas, flour tortillas, sliced jalapeños, fried egg, shredded cheese
- Place potatoes in a saucepan and add enough cold water to cover them by about two inches (about 6 cups). Add a tablespoon of salt and stir to dissolved. Bring to a boil over high heat then, reduce the heat to medium and cook until the potatoes become tender but still firm, about 10 minutes. Drain but don’t rinse. Return them to the hot pot and set aside.
- Meanwhile, heat a large non-stick or cast iron skillet over medium high heat, add the chorizo and cook stirring frequently breaking up the clumps, until the chorizo is cooked through and fat has rendered. About 7 minutes.
- Add the onions and cook, stirring often until the onions become soft and translucent, about 3-4 minutes. The chorizo should be a bit crisp at this point.
- Add the potatoes and gently stir to combine so the chorizo coats the potatoes. Cook for about 3-5 minutes tossing frequently. If needed add a bit of olive oil or vegetable oil to prevent the potatoes from sticking to the pan. Season with salt and pepper to taste and serve.
- Some of my favorite chorizo brands are Cacique, El Mexicano and Ranchero.
- Cured Spanish chorizo, won’t work in this recipe.
- Don’t season the the dish until the end. Some chorizo brands are saltier and/or spicier than others.
- If preferred, use vegetarian chorizo. Follow the package instructions for cooking as cooking time may vary from regular chorizo.