📝 About This Recipe
A cornerstone of Mexican home cooking, Papas con Chorizo is a soul-warming medley of tender, golden potatoes and spiced, smoky pork sausage. This dish captures the vibrant essence of a traditional 'almuerzo' with its rich pimentón hues and the irresistible aroma of rendered chorizo fat crisping up the potatoes. Whether tucked into a warm tortilla or served alongside a fried egg, it is a versatile masterpiece that defines the comfort of a Mexican breakfast.
🥗 Ingredients
The Foundation
- 1.5 pounds Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
- 9-10 ounces Mexican Chorizo (raw, casings removed; high-quality pork preferred)
- 1/2 large White onion (finely diced)
- 2 pieces Garlic cloves (minced)
Cooking & Seasoning
- 2 tablespoons Vegetable oil (or lard for extra authenticity)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Dried Mexican oregano (crushed between palms)
- 1/4 teaspoon Black pepper (freshly ground)
- 1/4 cup Water (to help steam potatoes initially)
For Serving
- 8-12 pieces Corn tortillas (warmed on a comal)
- 1/4 cup Fresh cilantro (chopped)
- 1/2 cup Queso fresco (crumbled)
- 1/2 cup Salsa Verde (for drizzling)
- 1 piece Lime wedges (cut into quarters)
👨🍳 Instructions
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1
Place the cubed potatoes in a medium pot and cover with cold water. Add a pinch of salt and bring to a boil. Simmer for 5-7 minutes until the potatoes are 'parboiled'—tender on the outside but still firm in the center. Drain and set aside.
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2
In a large non-stick or well-seasoned cast-iron skillet, heat the vegetable oil over medium heat. Ensure the skillet is large enough to spread the potatoes in a single layer later.
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3
Add the raw chorizo to the skillet. Use a wooden spoon to break the meat into small crumbles. Cook for 5-6 minutes until the fat has rendered out and the meat begins to brown slightly.
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4
Add the diced onions to the skillet with the chorizo. Sauté for 3-4 minutes until the onions become translucent and take on the reddish-orange color of the chorizo oil.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let the garlic burn.
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6
Add the parboiled potatoes to the skillet. Gently toss them to ensure every cube is coated in the flavorful chorizo fat.
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7
Spread the mixture evenly across the pan and press down slightly with your spatula. Let them cook undisturbed for 4-5 minutes to develop a golden-brown crust.
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8
Season with the Mexican oregano, salt, and pepper. If the potatoes seem too dry, add the 1/4 cup of water and cover with a lid for 2 minutes to allow the steam to finish cooking the potato centers.
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9
Remove the lid and continue to sauté for another 3-5 minutes, flipping occasionally, until the potatoes are crispy on the edges and the chorizo is fully cooked.
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10
Taste and adjust seasoning with more salt if necessary. The potatoes should be creamy inside and crisp outside.
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11
Remove the skillet from the heat and garnish immediately with fresh cilantro and crumbled queso fresco.
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12
Serve family-style straight from the skillet with a side of warm tortillas and lime wedges.
💡 Chef's Tips
Parboiling the potatoes first ensures they are creamy inside without needing to deep-fry them. If your chorizo is very lean and doesn't release much fat, add an extra tablespoon of oil or lard to prevent the potatoes from sticking. For a spicy kick, add a finely chopped serrano pepper at the same time as the onions. Use Yukon Gold or red potatoes; they hold their shape better than starchy Russets in this preparation. Always use raw Mexican chorizo (which comes in a casing or bulk) rather than the firm, cured Spanish chorizo.
🍽️ Serving Suggestions
Serve with two fried eggs (sunny side up) placed directly on top so the yolks create a rich sauce. Stuff the mixture into warm flour tortillas with refried beans for a classic breakfast burrito. Pair with a side of sliced avocado and a dollop of Mexican crema. Serve alongside a steaming mug of Café de Olla (spiced Mexican coffee). Add a side of 'Chilaquiles Verdes' for a true Mexican breakfast feast.