Mexican Chorizo With Potatoes (Papas con Chorizo)

Sometimes the easiest recipes turn out to be the richest in flavor as well as the most satisfying. And that certainly applies to this papas con chorizo or potatoes with chorizo recipe. You’ll need your favorite kind of chorizo along with potatoes, onion, a chili pepper, and a little oil for sauteing.

There are plenty of options when it comes to the chorizo. You can use regular Mexican chorizo without the casings or even soy chorizo if you’re looking for a vegetarian version of the dish.

You can make other changes to it as well, such as using another kind of chili pepper instead of pasilla (perhaps jalapeno or serrano) or even adding a handful of shredded cheese to the dish. Although this makes a tasty and easy lunch or dinner, it’s also pretty good as a breakfast dish.

Why You’ll Love the Recipe:

This recipe might be simple but it’s very tasty. The ingredients are all cooked in one skillet so cleanup is minimal too. 

How to Serve It:

Enjoy this dish hot, perhaps with a fried egg on the side and/or some buttered toast. 

Can You Make It Ahead?

You could but it’s best served fresh because the potatoes are crispy.

Storage Instructions:

Leftovers will keep for up to 3 days in an airtight container in the refrigerator.

Variations and Substitutions:

Use vegetarian soy-based chorizo if you want, or take your pick from other varieties. You can use another type of chili pepper in place of pasilla if you wish.

Mexican Chorizo With Potatoes (Papas con Chorizo)

This simple dish is a breeze to prepare and, with only one skillet to wash up, also a breeze to clean up afterwards. The flavors are rich, hearty and delicious.

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Cook Time 33 minutes mins

Course Main

Cuisine Mexican

Servings 4

Ingredients

  

1x2x3x

• 12 ounces Mexican chorizo
• 1 diced small onion
• 2 peeled potatoes cut into ¾-inch cubes
• 1 chopped pasilla pepper
• Olive oil for frying

Instructions

 

• Boil the potatoes for 7 minutes or until half-cooked, then drain well.
• Heat some oil in a skillet and fry the potatoes until golden all over and tender inside (about 12 minutes).
• Drain on paper towels.
• Put another splash of oil in the same skillet and saute the onion and chili pepper in there for a few minutes or until the onions are tender.
• Transfer the vegetables on to the paper towels with the potatoes to drain.
• Take the chorizo out of the casing and saute in the skillet for 4 or 5 minutes, breaking it up with a wooden spoon.
• Add the drained vegetables back into the skillet and stir until warmed through.
  
• Serve hot, perhaps with a fried egg if liked.
  
• Enjoy!
  

Keyword Mexican Chorizo With Potatoes, Papas con Chorizo

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