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
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5 from 3 votes

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
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. 

Nutrition

Calories: 425kcal | Carbohydrates: 17g | Protein: 21g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 1523mg | Potassium: 782mg | Fiber: 3g | Vitamin A: 250IU | Vitamin C: 13.9mg | Calcium: 46mg | Iron: 5.1mg