Papas con Chorizo (Mexican Chorizo and Potatoes)
This chorizo and potato recipe is full of bold, delicious flavors. This traditional Mexican dish of papas con chorizo is sure to become your new favorite breakfast.
- 35 min
- Serves 4
- 6 ingredients
Steps
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
- Cook chorizo in a large skillet over medium-high heat, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon grease in the skillet. Add oil if necessary to make up 1 tablespoon.
- Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and sauté until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.
Frequently asked questions
Can I use Spanish chorizo instead of Mexican chorizo?
No, they behave completely differently. This calls for fresh Mexican chorizo with the casing removed, which is raw and crumbles as it browns, releasing the fat the onion and potatoes are then cooked in. Spanish chorizo is cured and firm, so it stays in slices and gives up very little fat.
Why are my potatoes falling apart?
They were boiled too long before hitting the skillet. The method only simmers them for 5 to 6 minutes, until slightly soft, because they finish cooking while browning. A fully cooked potato collapses as soon as you stir it.
What potatoes work best for papas con chorizo?
Yukon gold, as called for, or any waxy potato that holds its shape. Floury baking potatoes turn mealy and break up during the 5 to 7 minutes of frying, which is exactly what you are trying to avoid.
Do I need to add oil to the pan?
Only if the chorizo has not given up enough fat. The method keeps about a tablespoon of the rendered grease in the skillet and says to top it up with oil if there is less than that, since the onion and potatoes need something to brown in.
Can I make papas con chorizo ahead of time?
It is best fresh, but it reheats well in a skillet. Boil and drain the potatoes ahead if you want to save time, then keep them covered in the fridge and start from the chorizo step when you cook.
What do you serve with papas con chorizo?
Warm corn tortillas and eggs make it a breakfast, which is how it is usually eaten. It also works as a side next to almost anything grilled, since it is salty and rich on its own.