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    Home » Most Recent

    Papas con Chorizo

    May 10, 2019 By Patrick 8 Comments

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    Here's an easy Papas con Chorizo recipe that you can use to spice up your kitchen routine.

    It can lead to all sorts of quick meals:  crispy taquitos, anti-snooze breakfast burritos, or even just a simple plate topped with a few drops of salsa.

    Here's an easy recipe for a satisfying batch of Papas con Chorizo. I made this batch extra spicy but feel free to dial back on the chipotles if you want! mexicanplease.com

    How To Make Papas Con Chorizo

    Have you used chorizo before?  You can usually spot it by the distinctive reddish tint that dried chiles give it.

    Sure, maybe you'll find a more authentic chorizo at local Hispanic markets:

    Mexican Chorizo with reddish tint

    But you can also find it in chain grocery stores these days:

    I like Chorizo and Eggs best when it's topped with a fiery Salsa Verde. Plus you can use all the leftovers to make breakfast burritos! mexicanplease.com

    But don't worry too much about tracking down the perfect chorizo for this recipe as you can always fine tune the flavor down the road.  In a pinch you could even start with plain pork sausage and still get a good result, just know that you'll need some extra chipotles if you go that route!  (More info on chorizo.)

    You'll need a single pound of chorizo and 1.5 pounds of potatoes for this recipe -- this will make a huge batch with the idea being that the leftovers will lead to easy, on-the-fly meals for the next few days.

    I used Gold potatoes for this batch:

    1.5 pounds Yukon Gold potatoes cubed for Papas con Chorizo

    But you can use just about any potato variety that you have on hand.  Note that 1.5 lbs. roughly translates as two small potatoes but don't worry about being ounce perfect.

    I usually parboil these to give 'em a headstart.  Simply add them to some salted boiling water and cook for 5-10 minutes.

    Parboil potatoes for Papas con Chorizo

    The exact cooking time will depend on how big you've cut them -- just start taking bites around the five minute mark and take them off the stove after they are mostly cooked through, i.e. outsides cooked but inside still a little firm.

    Meanwhile we'll brown the chorizo.   Add chorizo to a skillet over medium heat and cook for 8-10 minutes until cooked through.

    Browning chorizo

    Once cooked you can set it aside.  I usually let it drain on some paper towels.

    Keep in mind that a two ingredient recipe will still produce a satisfying result, i.e. just the papas and spicy chorizo, but adding some extra flavor can really make it come alive so we'll take that route.

    In particular, we'll be using some chipotles in adobo:

    Sure, this Cheesy Bean Dip works great for office parties and family get-togethers, but it tastes better when you make it for yourself :) Chipotles in adobo give the pinto bean puree incredible flavor. So good! mexicanplease.com

    These are smoky fireballs that I use all the time.  More info on chipotles here if you're new to them.

    Using three of them will create some real zing, so if you want a milder batch just use 1-2 chipotles.  I also use some adobo sauce from the can in hopes of getting it to cling to the papas.

    adobo sauce for adob flavored salt

    Once the chorizo is browned you can either get rid of the leftover fat or use some of it to cook the onion (yes please!).

    Cooking onion in leftover chorizo fat

    Once the onion is softened we'll add a minced garlic clove and give it a quick saute.

    Then we'll add:

    the drained, parboiled potatoes
    2-3 chipotles in adobo (de-stemmed, de-seeded, and minced)
    1 tablespoon adobo sauce
    1/4 teaspoon salt
    freshly cracked black pepper

    Saute potatoes with chipotles in adobo

    I also added a half teaspoon of pure chili powder to this batch but you can consider that optional:

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    Saute the papas for a few minutes and then add the cooked chorizo.

    Adding chorizo to the potatoes

    Bring everything to a uniform temp and then call in the Expert Final Taste Tester (that's you!).

    We've only added 1/4 teaspoon of salt up until this point and that's mostly because sodium levels can vary so much in chorizo.  Starting small on the salt will give you flexibility on the final taste test.  I added another generous pinch of salt to this batch.  And if you want more heat you can add more chipotles or adobo sauce.

    Serve immediately next to some warm corn tortillas.  I also added some finely diced cilantro stems to this batch.

    The key to this Roasted Poblano Soup is getting creative with the garnish. Crema, cilantro stems, and a dash of acidity will turn it into something otherworldly. So good! mexicanplease.com

    The cilantro stems will add a subtle, flavored crunch to the dish but you can consider it optional, especially if cilantro is on your Avoid List.

    As mentioned, you can make some killer tacos or burritos with your freshly made Papas con Chorizo.  For burritos just add eggs, cheese, and some of that leftover homemade Salsa that's in your fridge (right?!).

    Making a breakfast burrito

    But it can still be wildly satisfying all by its lonesome.  Just add a drop of Salsa or hot sauce and dig in!

    Here's an easy recipe for a satisfying batch of Papas con Chorizo. I made this batch extra spicy but feel free to dial back on the chipotles if you want! mexicanplease.com

    Okay I hope this post gives you some ideas for your upcoming Papas con Chorizo adventures.  Feel free to use the comments section below if you have any questions about it.

    Buen Provecho.

    Update:  see our Potato Chorizo Taquitos recipe if you want to use your Papas con Chorizo to make taquitos.

    Here's an easy recipe for a satisfying batch of Papas con Chorizo. I made this batch extra spicy but feel free to dial back on the chipotles if you want! mexicanplease.com

    Papas con Chorizo

    Here's an easy recipe for a satisfying batch of Papas con Chorizo. I made this batch extra spicy but feel free to dial back on the chipotles if you want!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 425kcal
    Author: Mexican Please

    Ingredients

    • 1 lb. chorizo sausage
    • 1.5 lbs. potatoes (I used 2 small Gold potatoes)
    • 1/2 small onion
    • 1 garlic clove
    • 2-3 chipotles in adobo
    • 1 tablespoon adobo sauce
    • 1/4 teaspoon salt (plus more to taste)
    • freshly cracked black pepper
    • 1/2 teaspoon chili powder (optional)
    • finely diced cilantro stems (optional)

    Instructions

    • Give the potatoes a good rinse and finely cube them.  I usually leave the skin on. 
    • Bring a pot of salted water to a boil.  Add the cubed potatoes and cook for 5-10 minutes or until they are mostly cooked through.  I usually take them off and drain them once the outsides are cooked but the inside is still a little firm.
    • As the potatoes are cooking, add the chorizo to a skillet and brown it over medium heat, approx. 8-10 minutes.   Once browned set aside until you need it.  I usually let it drain on some paper towels. 
    • I use the leftover chorizo fat in the pan to soften up the finely diced 1/2 onion.  (You can get rid of some of the fat if you want.)  Once softened, add a minced garlic clove and briefly saute. 
    • Add the drained potatoes to the pan along with 2-3 minced chipotles in adobo, 1 tablespoon adobo sauce, 1/4 teaspoon of salt, freshly cracked black pepper, and 1/2 teaspoon pure chili powder (optional).  Keep in mind that you can use less chipotles for a milder batch.  I usually de-stem and de-seed the chipotles. 
    • Saute for a few minutes to ensure the potatoes are cooked through and then add the cooked chorizo.  Bring everything to a uniform temp and take a final taste for seasoning.  I added another generous pinch of salt to this batch.
    • Serve as is or you can optionally serve next to warm corn tortillas and topped with finely diced cilantro stems. 
    • Store leftovers in an airtight container in the fridge where they will last for a few days. 

    Notes

    I usually de-stem and de-seed chipotles before using them.  More info on chipotles here. 
    Keep in mind that most store-bought chili powders are loaded up with unnecessary ingredients.  I think it's worth keeping some pure chili powders in the pantry -- here are the ones I'm using lately.  
    The exact parboil time for the potatoes will depend on how big they've been cut.  I usually start taking bites after 5 minutes and take them off the heat when the outsides are cooked and the insides are still firm. 
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    Want something even more fiery?  Our latest recipe is this Chile de Arbol Salsa. 

    Bowl full of Chile de Arbol Salsa

    Still hungry?!

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    Reader Interactions

    Comments

    1. Wren

      January 26, 2020 at 5:09 pm

      These look delicious! If I were to substitute the chorizo for a vege-chorizo, do you think I should shorten the baking time? Or would it be about the same, regardless?

      Reply
      • Patrick

        January 27, 2020 at 2:39 pm

        Hey Wren! Yeah that veggie chorizo probably won't need as much time in the skillet as traditional chorizo. It depends a little on which type you're using, but I would probably just give it a few minutes to fully heat up and go from there. Cheers.

        Reply
    2. Debbie

      May 21, 2019 at 8:04 am

      5 stars
      This was easy to make and really good! So glad you mentioned not peeling the potatoes because that is not one of my favorite tasks in cooking.

      Reply
      • Patrick

        May 22, 2019 at 6:53 pm

        Thanks Debbie, so glad it was a hit for you!

        Reply
    3. ElkoSteve

      May 16, 2019 at 6:59 am

      5 stars
      Great looking recipe. I use the La Costena chipotles in Adobo a lot as well, and thought I'd let you know that they sell them already diced! Saves a lot of time! Amazon has them, but of course, your local store probably will too.
      https://www.amazon.com/dp/B00MGMGSSS Thanks!

      Reply
      • Patrick

        May 17, 2019 at 7:07 pm

        Thanks for mentioning that Steve!

        Reply
    4. Susan

      May 11, 2019 at 11:39 am

      5 stars
      I made this once and was positive I had the recipe. Today I needed it and couldn't find it. Patrick, you are a life saver! We are going to take breakfast burritos with us on our trip and I'm so thankful for your site and your recipes. Now I can get cooking!!

      Reply
      • Patrick

        May 13, 2019 at 5:42 pm

        Thanks much Susan, I hope the breakfast burritos treat you well! Cheers.

        Reply

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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