Mexican Papas con Chorizo – A Hearty, Spicy Potato Skillet
If you’ve ever wandered into a cozy Mexican kitchen on a weekend morning, chances are you’ve caught the irresistible aroma of sizzling chorizo mingling with golden potatoes. That, my friend, is Papas con Chorizo, a beloved comfort dish that speaks the language of tradition, spice, and heartwarming flavor. It’s the kind of meal that reminds you how the simplest ingredients — potatoes, sausage, and a few spices — can come together to create something unforgettable.
This rustic skillet dish isn’t just about breakfast. In Mexico, Papas con Chorizo easily transitions from a morning staple tucked into a tortilla for tacos to a hearty lunch or quick dinner served alongside rice and beans. It’s a meal that fills your home with warmth, your belly with satisfaction, and your soul with nostalgia.
Ingredients:
- 1 lb (450g) Mexican chorizo, casing removed
- 4 medium russet potatoes, peeled and diced into small cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil (optional, if chorizo is lean)
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ cup chopped fresh cilantro
- Lime wedges, for serving
- Crumbled queso fresco or cotija cheese (optional)
- Warm tortillas, for serving
Instructions:
- Prepare the potatoes: Start by peeling and dicing the potatoes into small, even cubes so they cook evenly. Place them in a bowl of water while you prep the rest of the ingredients to remove excess starch.
- Cook the chorizo: Heat a large skillet over medium heat. Add the chorizo and cook for about 6–8 minutes, breaking it apart with a spatula until browned and cooked through. Remove and set aside, leaving the flavorful oil in the pan.
- Sauté the onions and garlic: In the same skillet, add the chopped onion and garlic. Sauté for 2–3 minutes until fragrant and softened. If your chorizo didn’t release much fat, add a splash of olive oil.
- Add the potatoes: Drain and pat dry the diced potatoes, then add them to the skillet. Stir well so they absorb the chorizo’s smoky flavor. Season with paprika, cumin, salt, and pepper.
- Cook until tender: Reduce the heat slightly and cover the skillet. Let the potatoes cook for about 12–15 minutes, stirring occasionally, until golden and fork-tender.
- Combine everything: Return the cooked chorizo to the pan and stir everything together. Let it cook for another 3–5 minutes to meld all the flavors.
- Garnish and serve: Sprinkle chopped cilantro and crumbled queso fresco over the top. Serve hot with lime wedges and warm tortillas for the ultimate comfort meal.
Tips & Tricks:
- Choose the right chorizo: Mexican chorizo (raw and crumbly) is different from Spanish chorizo (firm and cured). For this recipe, make sure you’re using Mexican-style chorizo.
- Crispier potatoes: For extra crispy potatoes, fry them separately in a bit of oil before mixing them with the chorizo.
- Milder version: If you’re serving kids or prefer less spice, use half chorizo and half ground pork. You’ll still get that classic flavor without the full heat.
Mexican Papas con Chorizo
Ingredients
Equipment
Method
- Peel and dice potatoes. Place them in water to remove excess starch.
- Cook chorizo in a skillet over medium heat for 6–8 minutes, breaking it apart. Remove and set aside.
- Sauté onion and garlic in the same pan until softened.
- Add drained potatoes, season with paprika, cumin, salt, and pepper. Stir well.
- Cover and cook 12–15 minutes, stirring occasionally, until potatoes are tender.
- Return chorizo to the pan and cook 3–5 minutes longer.
- Garnish with cilantro, queso fresco, and serve with tortillas and lime wedges.
Notes
Variations:
- Add veggies: Stir in diced bell peppers, zucchini, or spinach for a colorful and nutritious twist.
- Cheesy version: Melt shredded cheese over the top before serving — a combination of cheddar and Monterey Jack works beautifully.
- Breakfast tacos: Spoon the mixture into flour tortillas and top with scrambled eggs for a hearty breakfast taco feast.
Serving Suggestions:
- With eggs: Top your Papas con Chorizo with a fried or poached egg for a rich, runny yolk that ties everything together.
- In tacos: Serve inside corn or flour tortillas with a drizzle of crema and a sprinkle of cilantro.
- As a side dish: Pair it with grilled meats, refried beans, or even over rice for a full Mexican-style meal.
Storage Information:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in a skillet over medium heat until hot. Add a splash of water if the mixture feels dry.
- Freeze: You can freeze cooked Papas con Chorizo for up to 2 months. Thaw overnight in the fridge and reheat before serving.
FAQ:
- Can I use another type of potato?
Yes, Yukon Golds or red potatoes work well too — they hold their shape better and have a creamier texture. - What if I can’t find Mexican chorizo?
You can substitute spicy Italian sausage, though it will slightly alter the flavor. Add smoked paprika and chili powder to get closer to the authentic taste. - Is this dish spicy?
It depends on your chorizo! Some brands are mild, others pack a punch. Adjust seasoning as needed.
History / Fun Facts:
Papas con Chorizo has humble beginnings as a peasant dish in rural Mexico. It was a clever way to stretch a small amount of meat with hearty potatoes, making it affordable and filling. Over generations, it evolved into a staple breakfast in many Mexican households — often served with coffee, tortillas, and salsa. In modern Mexican cuisine, it’s found in taco stands and family kitchens alike, proving that comfort food doesn’t need to be complicated to be unforgettable.
