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The answer to “must make food fast” dilemma is Chorizo con Papas.
When I get in the kitchen, I want to cook and get food on the table pronto. I LOVE to cook. I’m just like you, though. I have a job, a family to feed, a house to clean, spiders to kill.
This Mexican recipe fits the bill. Delicious, easy, and everyone in my family loves it.
Chorizo Con Huevos, Pambazo Sandwiches, Chorizo and Egg Tostadas
- Remove the chorizo from the casing.
- Cook it for about 5-7 minutes.
What is it made of?
Mexican Chorizo can be either pork or beef mixed with a lot of spices.
Some people make homemade chorizo, and if you use lean pork or beef, it can be less fatty.
If you are using store bought chorizo, know that it will be fatty and draining excess fat is essential.
Substitutes
- For the vegetarians, try this recipe with soyrizo. It is made with the same spices as regular Mexican chorizo and has good flavor.
- For the healthy eaters, try turkey or chicken chorizo. It is less fatty than pork chorizo or beef.
The Name Game
• Chorizo con papas means “chorizo with potatoes.”
• Papas con chorizo means “potatoes with chorizo.”
You might also hear “Chorizo con Papa” or “Papa con Chorizo.” As in singular, or only 1 potato. They all mean the same thing.
Word to the Wise: Stand back! Chorizo splitters and splatters when it is frying in the pan. Protect your cookbooks and your children.
It cooks up quickly though. That is why it is the perfect ingredient for fast and delicious meals.
What’s the Difference?
• Spanish chorizo is dried, smoked, and cured in a casing.
• Mexican chorizo is raw. It has vinegar and spices. You gotta cook it.
Spanish chorizo you can cook in the oven. Mexican chorizo, you have to cook it in a skillet.
If a recipe asks for Spanish chorizo, it is not interchangeable with Mexican chorizo.
How do you know when it is done?
It can be hard to tell when chorizo is done because of the reddish spices. If you cook it long enough, though, it will start to brown up. Usually about 5-7 minutes of cooking.
• Watch the video to see how to drain the fat from cooked chorizo. Be very careful when doing this. It will be hot.
Where to buy it:
Most stores carry chorizo nowadays. Look for it in the refrigerator area at your local grocery store.
Some Mexican grocery stores will even make their own and sell it fresh.
You can also order chorizo online
You can use frozen potatoes, or peel, dice, and boil potatoes for this recipe.
• Avoid using mashed potatoes, french fries, and tater tots. 🙂
You might want this dish with more potatoes and less chorizo. That’s when it’s truly “Papas con Chorizo.”
- Once the potatoes are cooked, drain the water.
- Add diced onion to the chorizo, and mix the potatoes and chorizo mixture together.
You can also add chopped cilantro and diced tomatoes.
Serve with warm tortillas for tacos. And DONE! Dun. Dun. Dun.
Great idea: Make this recipe and add eggs. This makes a tasty Mexican breakfast for any food lover!
Chorizo con Papas is a full of bold flavors and very satisfying. Plus, you only need a few ingredients to make a truly flavorful meal.
It makes a great topping for sopes and as a filling for gorditas. Hope you enjoy!
Don’t Forget to Watch the Video
Chorizo con Papas, or Mexican Chorizo with Potatoes
Ingredients
- 1 tablespoon vegetable oil
- 10 ounces Mexican pork chorizo casings removed
- 1 small onion diced
- 1 pound potatoes cut into small (1/4-inch) diced, and boiled
- Salt and Pepper
- Cilantro chopped (optional)
Instructions
- Heat oil to large skillet.
- Add chorizo and break up the large clumps as it cooks. About 10 minutes.
- Take chorizo out of the pan and place on a large paper towel to remove some of the grease.
- Pour out any additional grease from the skillet, leaving about 1 tablespoon of grease.
- Return skillet to the stove.
- Add onion and potatoes.
- Saute until brown. About 10 minutes.
- Add chorizo to the pan.
- Combine well.
- Taste for salt and pepper.
- Add chopped cilantro.
- Serve with warm tortillas and enjoy!
Video
Notes
- For the vegetarians, try this recipe with soyrizo. It is made with the same spices as regular Mexican chorizo and has good flavor.
- For the healthy eaters, try turkey or chicken chorizo. It is less fatty than pork chorizo or beef.
I’ve cooked chorizo my whole life and love it! Just a tip. You don’t need to add oil prior to cooking the chorizo as it has plenty of grease in it already. Just start the pan over low heat which is what you’ll be cooking it on anyway as you mentioned it pops and splatters all over if your not careful. When using soyrizo you will, however, need to start the pan with some oil in it as the soy version is much leaner and less greasy. If you omit the oil in soyrizo it will most definitely want to stick to the pan! My mouth watered reading this recipe.
Thank you! Maybe it’s just the chorizo I bought. It can be lean. I have yet to try this recipe with soyrizo. Definitely on the list!