Chorizo con Papas is an amazing Mexican dish, that combines soft, seasoned potatoes with spicy chorizo sausage. It's a classic Mexican dish that is packed with flavor and can be enjoyed in many different ways.
Use it for a filling, a side dish, or the main course. It's a great easy recipe to have on hand, and it will surely become a family favorite.
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Chorizo con Papas is a staple in Mexican cuisine, and because it is so versatile, we use it quite a lot. This simple recipe only takes 30 minutes to make, and it uses ingredients that are easy to find.
I love to have it for a hearty breakfast with scrambled eggs, wrapped together in warm tortillas and served with fresh fruit and berries. The contrast of spicy and sweet in this combination is perfect for setting me up for the day.
Breakfast tortillas are so delicious, filling, and easy to make. For a filling breakfast, I also love Handy Breakfast Burritos, Spicy Huevos Rancheros, these Amazing Chicken and Sausage Frittatas, and this Easy Chili and Egg Casserole.
Why You'll Love This Recipe
- It's quick and easy to make but packed with bold flavors.
- You can use this chorizo dish for so many things like breakfast tortillas, breakfast tacos, tapas, as a main dish with vegetables, and the list goes on.
- Easily customize this recipe to your preference of spice.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Potatoes - I use Yukon gold potatoes, but Russet potatoes or red potatoes will also work.
- Oil - Use olive oil, canola oil, or whichever oil is your favorite to cook with that has a high smoke point.
- Kosher Salt and Black Pepper - Enhances the flavors and helps them blend.
- Mexican Chorizo - You can use beef or pork chorizo, and whatever your favorite brand is. You should be able to find chorizo in your local grocery store, or you can use homemade chorizo.
- Onion - Optional, but I love the added depth of flavor that white onion gives the dish. Add onion powder if you don't have any fresh onions to hand.
- Garlic Cloves - Minced cloves will taste fresher and give fuller flavor, but you can use garlic powder in a pinch.
- Cilantro - Fresh cilantro is best for the garnish.
- Corn or Flour Tortillas - Always warm your tortillas before adding your filling.
- Scrambled Eggs - Extra protein filling for the tortillas.
How to Make Chorizo con Papas
Prepare potatoes. Peel and rinse the potatoes. Dice them into even sized small pieces.
Sauté potatoes. Add 1 tablespoon of oil to the frying pan on medium-high heat. Add diced potatoes and cook for 3 minutes. Toss the potatoes with a wooden spoon and cook for another 5 minutes, stirring occasionally.
Add chorizo. Add chorizo into the middle of the pan and put the lid on top and cook for 5 minutes.
Combine and season. Break up the chorizo and gently combine it with the potatoes. Add a little salt.
Add onion and garlic. Next, add the diced small onion and minced garlic cloves, and mix well.
Cook until soft. Put the lid back on for 8 minutes until the potatoes are soft.
Garnish and serve. Once cooked, garnish your chorizo con papas with chopped cilantro. Serve hot.
How to Make Chorizo con Papas Breakfast Burritos
Make scrambled eggs. While the chorizo con papas are in the last stage of cooking, make your scrambled eggs.
Fill tortillas. Warm the tortillas. Spoon some of the chorizo mixture into the middle of the tortilla, then add some scrambled eggs beside it.
Cut and serve. Wrap the tortillas, cut in half, and serve with fresh fruit or salad.
Chorizo is a type of Spanish sausage typically made from pork that has been fermented, cured, and mixed with lots of spices. It has a spicy flavor to it but isn't overwhelmingly spicy. It is usually enjoyed in a cooked breakfast but can be added to a variety of dishes.
'Chorizo con papas' means potatoes with chorizo in Spanish. It can also be called "Papas con Chorizo," and it's a common Mexican dish that combines potatoes and chorizo, usually with onion, garlic, and seasonings too. It's super flavorful and perfectly spicy, usually enjoyed for breakfast alongside some form of egg.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or in the frying pan. Put it in the microwave for a couple of minutes - you may need to add a little bit of water or oil so that it doesn't go dry. Alternatively, reheat in the frying pan - you may need to add a bit of oil so it doesn't stick to the pan.
Tips for Success
- If you want particularly tender potatoes, you can part boil them before adding them to the frying pan. Make sure you drain them well.
- Make sure you drain any excess oil that comes from the chorizo being cooked.
Substitutions and Variations
- Add some hot sauce or chopped jalapeños for extra spice.
- Garnish with finely chopped green onions instead of, or as well as, cilantro for a slightly sharp flavor.
- Make a vegan version using soyrizo! As the main ingredient is potatoes, it can be quite a filling dish. This simple vegan substitution will allow everyone to enjoy this mexican sausage and potato dish in all its glory.
- Serve in a salad with leaves and avocado slices for a refreshing meal.
More Recipes Like This
- Pork Carnitas with Slow Cooker Pulled Pork
- Classic Refried Beans in the Instant Pot
- Red Beans and Rice
- Breakfast Burritos
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Chorizo con Papas
- 1 to 1 ½ lbs. Yukon gold potatoes (Russett or red potatoes also work)
- 2 tablespoons oil
- ½ teaspoon coarse kosher salt
- ½ teaspoon black pepper
- 9 ounces Mexican chorizo (pork or beef)
- ½ medium onion, chopped
- 2 garlic cloves, minced
- Chopped fresh cilantro, for garnish
- Warm corn or flour tortillas
- Scrambled eggs
- Peel and rinse the potatoes. Dice them into even sized small pieces.
- Add 1 tablespoon of oil to the frying pan on medium-high heat. Add diced potatoes and cook for 3 minutes. Toss the potatoes with a wooden spoon and cook for another 5 minutes, stirring occasionally.
- Add chorizo into the middle of the pan. Put the lid on top and cook for 5 minutes.
- Break up the chorizo and gently combine it with the potatoes. Season with a pinch of salt.
- Add the diced small onion and minced garlic cloves, and mix well.
- Put the lid back on for 8 minutes until the potatoes are soft.
- Once cooked, garnish your chorizo con papas with chopped cilantro. Serve hot.
- Boiled potatoes: You can also cook the potatoes by boiling them in a large pot of water for about 8 minutes until tender, but do not overcook. Drain well.
- To Store: Keep in an airtight container in the refrigerator for up to 3 days.
- Reheating: In the microwave or in the frying pan. Put it in the microwave for a couple of minutes - you may need to add a little bit of water or oil so that it doesn't go dry. Alternatively, reheat in the frying pan - you may need to add a bit of oil so it doesn't stick to the pan.