Papas con chorizo is my go-to classic Mexican breakfast. Requiring just two ingredients and absolutely jam packed with flavor, this is a recipe you need in your meal rotation.
It is also incredibly versatile, perfect for filling tacos, tortas, gorditas, and burritos, and for topping sopes, tostadas, and more.
If I have it for breakfast, I serve it with warm flour tortillas as breakfast tacos or scramble it with eggs. If it’s an appetizer or lunch I want then I serve it with tostadas or on sopes. All around, it is a quick, easy, and lightly spicy dish packed with bold flavors.
What Are Papas con Chorizo?
Papas con chorizo literally translates to “potatoes with sausage.” Mexican chorizo is a special kind of sausage that is essential to Mexican cooking. Packed with flavor — this ingredient is a kitchen powerhouse that I always keep on hand.
Salty, spicy chorizo is cooked down, then tossed with cooked and cubed potatoes for a dish that is equally satisfying whether you stuff it, top it, or eat it straight from the pan.
What is the Difference Between Mexican Chorizo and Spanish Chorizo?
While these two sausages may share a name, they are actually very different. Spanish chorizo is a cured, hard pork sausage, meaning that it doesn’t need to be cooked prior to eating. It’s more similar to salami than it is to American sausage, and can be found on charcuterie plates, paella, or in soups and stews.
Mexican chorizo, on the other hand, is a raw ingredient made from ground pork or beef, seasoned with vinegar and chile peppers and stuffed into casing links. This ingredient is more similar to the consistency of breakfast sausage and requires cooking prior to eating.
While both are reddish in appearance, Mexican chorizo gets its hue from spicy red peppers whereas Spanish chorizo is tinted with milder smoked paprika. If you’d like more on the history of this prized ingredient, check out this informative blog post: Spanish vs. Mexican Chorizo.
Where to Purchase Chorizo
While Mexican chorizo might’ve once been considered a specialty item, its many uses are now widely known. Most large grocers now carry at least one brand of chorizo in the refrigerated section, but if you’re having trouble locating it, I can guarantee that your local Latin market will have plenty to choose from.
Favorite Brands of Chorizo
- I grew up eating Peyton’s Chorizo and anytime I visit El Paso I stock up on it.
- Now, I usually purchase Cacique Chorizo, which is readily available.
- If I go to a Latin market, I usually buy it from the carniceria or look for brands such as El Mexicano Chorizo, Ranchero Chorizo, or Supremo.
If you’d like to make your own, check out this homemade Mexican chorizo recipe.
How to Know When Chorizo is Fully Cooked
Much like breakfast sausage or Italian sausage, Mexican chorizo will take on a darker appearance and release its oil as it cooks.
It should look slightly darker and crumbly, similar to taco meat. And even though you may be tempted to strain off some of the oil, don’t you dare toss it! It is filled with delicious flavor and is as prized an ingredient as bacon fat.
How to Make Papas con Chorizo
This simple recipe is so easy, I’d bet you’ll adopt it as your new go-to dish when life gets hectic. To ensure the potatoes get cooked through, you’re actually going to boil them first.
Bring a large, deep pot of salted water to boil. Don’t be shy with the salt. You don’t want to miss the opportunity to season your potatoes.
Boil the cubed potatoes for 10 to 15 minutes. Check at 10 minutes because you don’t want to overcook them. They should be tender enough to piece with a fork, but still a little firm. Drain and set aside.
TIP: Are you in need of a shortcut? Grab a bag of frozen diced potatoes.
While the potatoes are boiling, heat a heavy bottomed skillet over medium-low heat. Remove the chorizo from the casings, crumble and cook for about 10 minutes until browned.
TIP: I highly recommend you use a splatter screen when cooking chorizo. It tends to splitter-splatter and can leave quite the greasy mess.
Mess free option: Crumble the chorizo into a cast-iron skillet or a casserole dish. Cover with foil and place in the oven at 350 degrees F for about 15 to 20 minutes. Check after 10 minutes. The chorizo will release some oil but don’t discard it.
When the chorizo is cooked, add your cooked potatoes. Working gently and slowly, combine the potatoes with all the yummy oil and sausage. Don’t overdo it, as the potatoes will begin to fall apart and become mushy if you do. Season your skillet of papas con chorizo with salt, if needed and enjoy.
Serving and Storing
Papas con chorizo is one of my favorite things to make because it goes with just about anything. I literally eat this yummy dish for breakfast, lunch, or dinner. Serve it with your choice of flour tortillas or corn tortillas.
You can easily turn it into breakfast tacos with or without scrambled eggs, or use it as a filling for tortas, gorditas (flour or corn), and burritos, and for topping tarts, sopes, tostadas, and more.
Papas con chorizo will last in the fridge for up to one week, making it a perfect recipe for meal prep. To reheat, you can use the microwave and zap it in 30 second increments, or heat it in the oven or skillet.
Frequently Asked Questions
I don’t eat pork… are there any other options for me?
Absolutely! If you’re looking for another option, try beef chorizo.
If you are looking for a “lighter” version, make homemade Mexican chorizo with ground turkey or chicken.
If you are vegan or vegetarian, there are “soyrizo” products that are available to purchase as well!
I don’t have russet potatoes on hand… what other variety can I use?
While I love the texture of russets for this dish, thin skinned potatoes, such as Yukon Gold or red potatoes will work just fine.
Need More Inspiration on How to Use Mexican Chorizo?
Check out these other delicious recipes:
- Molletes de Huevo con Chorizo
- Chorizo-Stuffed Mushrooms
- Chorizo and Egg Christmas Wreath
- Chorizo Chili con Carne (Frijoles Enchilados)
- Huaraches Topped with Chorizo Refried Beans, Tomatoes, and Avocados
- Choriqueso (Queso Fundido with Chorizo)
- Baked Eggs with Chorizo and Potatoes
- Mexican Chorizo Meatball Sandwiches
- Poblanos Stuffed with Chorizo and Chayote
- Potato and Chorizo Frittata
If you made my simple recipe for Papas con Chorizo, please let me know how it turned out by commenting below. You can also always tag me on Instagram or Facebook so I can see your delicious creations!
Papas con Chorizo (Potatoes with Mexican Chorizo)
- 4 russet or gold potatoes, washed, peeled, and cut into 1⁄4-inch cubes
- 1 tablespoon kosher salt
- 9 ounces Mexican chorizo, casings removed
- Bring about 6 cups water to a boil in a deep pot with salt. Carefully add potatoes to boiling water. Boil over medium-high heat for about 15 minutes. Check at 10 minutes. If they are tender but not firm then remove from the heat. You do not want to overcook the potatoes. Using a colander, strain the potatoes but do not rinse.
- Crumble the chorizo into a cast-iron skillet and cook the chorizo over medium-low heat for 10 minutes.
- Add the cooked potatoes to the cooked chorizo and gently combine. Do not stir too much or the potatoes will get mushy.
- Go-to favorite chorizo brands: Cacique Chorizo,El Mexicano Chorizo, and Ranchero Chorizo.
- Mess free chorizo cooking option: Crumble the chorizo into a cast-iron skillet or a casserole dish. Cover with foil and place in the oven at 350 degrees F for about 15 to 20 minutes. Check after 10 minutes. The chorizo will release some oil but don’t discard it.
- Shortcut: Grab a bag of frozen diced potatoes.
- Store: Papas con chorizo will last in the fridge for up to one week.
- Nutrition does not include tortillas or toppings.