Mexican Papas con Chorizo

I have to tell you about the comfort food Papas con Chorizo; it hits every craving. Crispy potatoes, smoky, mildly spicy chorizo, and everything made in one pan…this recipe is hearty, flavorful, and downright irresistible. I personally make this dish when I want something quick and hearty, and I must say I end up eating more than I planned every time. You probably will, too.

What Is Papas con Chorizo?

Papas con Chorizo means potatoes with chorizo, and that is exactly what it is—crispy or fried potatoes tossed with spicy Mexican chorizo sausage. It is a favorite breakfast and lunch dish across Mexico, often served with warm tortillas, salsa, or even fried eggs on top. Humble, affordable, and ridiculously tasty.

Why This Recipe Is Special

The beauty of this recipe is balance. Chorizo is loaded with spices—strong-smelling paprika, garlic, a bit of chili, and vinegar—but potatoes mellow the flavors and absorb all that spice. Each combo creates that oh-so-perfect two-bite mouthful: rustic and decadent. Also, there are many opportunities: serve it in tacos, alone, or be creative with your own version.

Why You’ll Love This Recipe

• Smoky, savory, and perfectly seasoned, each bite bursts with flavor.
• Cheap and filling: The kind of recipe that will stretch simple ingredients till dinner.
• Straightforward and fast: 40 minutes tops with any frills.
• Flexible: Breakfast, lunch, or dinner; this dish can do it all.
• A guaranteed hit with kids and grown-ups alike.

Tools You’ll Need

Think of these as your kitchen buddies—nothing fancy, just the essentials.

• Large skillet or cast-iron pan: Holds the potatoes and chorizo, lets them crisp beautifully.
• Cutting board & sharp knife: This is for chopping potatoes into even cubes so they cook evenly.
• Wooden spoon or spatula: Perfect for stirring without breaking up the potatoes too much.
• Measuring cups/spoons: To keep seasoning balanced (though eyeballing is totally fine here).
• Mixing bowl (optional): If you like to pre-toss potatoes with oil and spices before cooking.

Ingredients

(Serves 4)

• 1 lb (450 g) Mexican chorizo (raw, not cured)
• 1 ½ lbs (680 g) potatoes, peeled and cut into small cubes (Yukon Gold or Russet work best)
• 2 tbsp (30 ml) vegetable oil (or lard for authentic flavor)
• 1 medium onion (150 g), diced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Optional: tortillas, salsa, or fried eggs for serving

Step-by-Step Instructions

1. Prep the potatoes
2. Peel, cube, and cut your potatoes into tiny bite-sized pieces. Try to get them in equal sizes, so they cook uniformly. I prefer to wash them with cold water to remove excess starch, which helps in crisping.
3. Cook the potatoes
4. In a skillet, heat 1 tablespoon of oil over medium heat, add the potatoes with a pinch of salt, and stir. Leave to cook undisturbed for a few minutes so they can develop that golden crust, then flip occasionally until sandwich-ready, tender inside and crispy outside, about 15 minutes.
5. The personal suggestion is to keep your distance; potatoes love their time away to blob properly.
6. Cook the chorizo
7. In that same pan (pushing the potatoes to one side if necessary), add in the chorizo. Using your wooden spoon, break it up and let it sit in the pan for about 7-8 minutes until nicely browned and just past the point of being slightly crispy; this gives off the renders and fat of the chorizo, hugely flavor-enhancing.
8. Add onion and garlic
9. Add onion and garlic. Cook until softened, about 3-4 minutes.
10. Combine everything
11. Mix the potatoes back in with the chorizo, onion, and garlic. Stir gently so the potatoes don’t break apart. Taste and adjust with salt and pepper.
12. Serve it up
13. Sprinkle with fresh cilantro and bring the skillet straight to the table. Warm tortillas on the side? Yes, please.

Serving Ideas

• For breakfast tacos, spoon into tortillas and top with salsa and avocado.
• Hearty brunch: Add a fried egg or two right on top.
• Loaded skillet: Sprinkle with cheese, jalapeños, and sour cream.
• Simple side: Serve alongside grilled meat or chicken.

Variations & Customizations

• Spicy kick: Diced jalapeños or a spoonful of chipotle in adobo.
• Veggie boost: Add some toss-in bell peppers, zucchini, or spinach.
• Cheesy one: Melt some shredded cheddar or queso fresco into the mix.
• Vegan twist: Plant-based chorizo and olive oil.

Storage & Make-Ahead

• Fridge: Leftovers in an airtight container for nearly 4 days.
• Reheat: Best texture is pan-frying at medium heat (microwave is good in a pinch).
• Make ahead tip: Parboil or pre-cook potatoes the night before to cut cooking time in half.

Pro Tips & Mistakes to Avoid

• Secret #1: Do not overcrowd the pan. Potatoes need space to crisp.
• Secret #2: Let the chorizo render its fat-it’s flavor gold.
• Mistake to avoid: Add salt too early to the chorizo-it already carries plenty.
• Mistake to avoid: Stir too often. Patience = crispy potatoes.

Recipe Info

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes

Nutrition (per serving, without tortillas or extras):

• Calories: ~380
• Protein: 17 g
• Carbs: 24 g
• Fat: 23 g

Final Word

Papas con Chorizo is one of those meals that feels like a hug in a skillet—warm, bold, and satisfying without being complicated. I really hope you give this recipe a try because it’s the kind of dish that brings people to the table fast. And when you do, come back and let me know how you served it—I’d love to hear if you love to hear if you went the taco route, added eggs, or just dug in with a fork like I often do.