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.
Some people make their own chorizo, but that goes back to the hours and hours in the kitchen… and we’re not going there. I prefer to use pork chorizo. Some people like beef. It’s really up to you and your family’s taste.
Stand back! Chrorizo splitters and splatters when it is frying in the pan. Protect your cookbooks and your children. It cooks up quickly. 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 chorizo was very greasy. You want to drain the fat as much as possible. Watch the video to see how I drain my chorizo.
Do not confuse this with Spanish chorizo which is dried and cured in a casing. Mexican chorizo is raw. You gotta cook it. Just say no to Chorizo Tartare unless you want to go to the ER. Hardy har har.
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’re 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 use leftover “papas,” or potatoes, from breakfast. 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.
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!