How to Make Chorizo con Papas
Chorizo Con Papas is a true Mexican classic that’s full of bold flavors and very satisfying. As a taco, a filling for gorditas, or in a sandwich, this Mexican recipe is delicious!
Confession of a food blogger:
I am not a fan of cooking meals that take hours.
When I get in the kitchen, I want to cook and get food on the table pronto.
It is not that I don’t enjoy cooking. Au contraire, 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.
The answer to “must make food fast” dilemma is Chorizo con Papas.
Remove the chorizo from the casing and cook it for about 4 minutes.
Spanish chorizo you can cook in the oven. Mexican chorizo, you have to cook it in a skillet.
Some people make their own chorizo, but that goes back to the hours and hours in the kitchen… and we are not going there.
I prefer to use pork chorizo. Some people like beef. It is really up to you and your family’s taste.
Substitutes for Mexican Chorizo
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.
Chorizo con Papas vs. Papas con Chorizo
They are the exact same thing.
Chorizo con papas means “chorizo with potatoes.”
Papas con chorizo means “potaotes with chorizo.”
You might also hear “Chorizo con Papa” or “Papa con Chorizo.” As in singular, or only 1 potato.
Whichever way you want to call this dish is fine by me!
Chrorizo 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.
You might have heard of Chorizo con Huevos or Chorizo con Nopales, but this recipe is my favorite and a true Mexican classic.
This type of chorizo is very greasy. You want to drain the fat as much as possible.
Watch the video to see how I drain my chorizo. If you have another way of draining fat, please let me know. I am all ears.
Beef chorizo is not as greasy. When it comes to chorizo, there really is not any way to avoid some sort of grease.
Spanish Chorizo Vs. Mexican Chorizo
Do not confuse Mexican chorizo with Spanish chorizo.
Spanish chorizo is dried, smoked, and cured in a casing.
Mexican chorizo is raw. It has vinegar and spices. You gotta cook it.
Just say no to Chorizo Tartare unless you want to go to the ER. Hardy har har.
If a recipe asks for Spanish chorizo, it is not interchangeable with Mexican chorizo.
There are people who say cilantro tastes like soap. Say what?!
I like to add it in this dish for color, but also for just a bit of freshness that the herb brings.
You can also do parsley, if you are one of those cilantro haters.
Chorizo con Papas is a full of bold flavors and very satisfying. Plus, you only need a few ingredients.
I used leftover “papas,” or potatoes, from breakfast. However, you can use frozen potatoes.
Avoid using mashed potatoes, french fries, and tater tots. 🙂 Add a little diced onion. A little chopped cilantro. Warm tortillas. And DONE! Dun. Dun. Dun.
You might this dish with more potatoes and less chorizo. That’s when it’s truly “Papas con Chorizo.”
Disclosure: This post contains affiliate links.
Where to buy chorizo
Most stores carry it 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.
I especially love this recipe with eggs in the morning for breakfast. Delicious!
Hope you enjoy!
Watch Video How to Make Chorizo Con Papas
- 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)
- 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!
Pin “Mexican Chorizo with Potatoes” for Later
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Huevos Rancheros (Rancher’s Eggs)
Mexican Oatmeal (or Avena)
Molletes (or Open-Faced Mexican Sandwich)
Chorizo and Egg Tostada
Chilaquiles with Fried Eggs, or Chilaquiles con Huevos Fritos
Cactus Banana Smoothie (or Licuado de Nopal con Plátano)
Huevos Rancheros Tacos
Mexican Breakfast Migas
Café de la Olla
Red Chilaquiles (Chilaquiles Rojos)
Pineapple Empanadas, or Empanadas de Piña
Nopales con Huevo (Cactus with Eggs)
Huevos Ahogados (Drowned Eggs in Guajillo Sauce)
Huevos Divorciados (Divorced Eggs)
Mexican-Style Bacon and Eggs (Huevos a la Mexicana con Tocino)
Conchas, Mexican Sweet Bread
Breakfast Tacos: Scrambled Egg Tacos
Mexican-Style Sausage, Bacon, and Eggs