With tender potatoes, bold chorizo, and just enough onion to round things out, papas con chorizo is one of those dishes that shows up with a bang! It’s equally delicious for breakfast, dinner, or standing at the stove while “just tasting” straight from the pan. I get you!
Papas con chorizo shows up all over Mexico, but it’s especially common in central regions. There, it’s tucked into tacos, piled onto plates at breakfast with flour or corn tortillas, or served straight from the skillet at family tables with a load of refried beans and Salsa Morita. It’s meant to be shared, scooped, and eaten while it’s still hot. So, there’s no waiting around once those plates hit the table.
But what makes it SO good is what happens once the chorizo hits the pan. It breaks down into a rich, spiced mixture with garlic, vinegar, and chile working in the background. Then the potatoes go in and start picking up all of that flavor. The mix of spices and garlicky deliciousness isn’t just coating the outside, but getting into every bite.
You end up with potatoes that are soft inside, a little crisp at the edges, and packed with that smoky, slightly tangy heat from the sausage. Eating this potatoes and chorizo combo might get a little messy, but this is exactly the kind of thing that’s worth wrestling with a few napkins for.
Pork or beef chorizo
Pork chorizo
- Richer, fattier, and juicier
- Slightly sweet, with a softer texture
- Spices (like paprika, garlic, chili) feel rounder and more balanced
- Often considered the “classic” chorizo flavor
Beef chorizo
- Leaner and firmer
- Deeper, more robust, slightly earthy flavor
- Spices come across sharper and more intense
- Can taste a bit drier if not cooked carefully
Bottom line: pork chorizo is more succulent and mellow; beef chorizo is bolder and meatier. If you like richness, go pork. If you want a stronger, beefy bite, go beef.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Potatoes: Russet or Yukon gold both work. Russets give you a softer interior, while Yukon golds hold their shape a bit better.
- Chorizo: Mexican-style chorizo is key here. It’s fresh, not cured, and cooks down into a rich, spiced base. Pork or beef both work, but remove the casings first (or get it in a bulk package).
- White Onion: Adds a bit of sweetness and balances the richness of the chorizo. Use a yellow onion if that’s what you have.
- Olive Oil: Just enough to get things started. Once the chorizo cooks, it’ll release its own fat.
- Kosher Salt: Used to season the potatoes while boiling. Taste before adding more at the end, since chorizo is already well seasoned.
How to Make Potatoes and Chorizo
- Prep the Ingredients. Peel and cube the potatoes, then dice the onion. Remove the casings from the sausages so you’re left with just the ground meat.
- Cook the Potatoes. Place cubed potatoes in a saucepan, add salt, and cover with water. Bring to a boil, then reduce the heat to medium and cook for about 8 minutes or until fork tender. Drain and set aside.
- Brown the Chorizo. Heat olive oil in a skillet over medium heat. Add crumbled chorizo and diced onion to the pan, breaking the meat apart as it cooks. Cook for about 8 minutes and keep stirring so it doesn’t stick.
- Combine & Finish. Add the cooked potatoes to the skillet. Gently stir to combine and cook until everything is heated through. Taste and adjust the seasoning if you need to, then serve your papas con chorizo however you like.
- Medium Saucepan: For boiling the potatoes.
- Large Skillet: The bigger the better. A wide skillet gives you plenty of space to cook the chorizo and potatoes without everything tumbling out or cooking unevenly.
Serving Suggestions
This papas con chorizo recipe can go in a lot of directions depending on how you serve it. And it’s incredibly versatile!
- Wrap it in warm tortillas and top with salsa, guacamole, or a fried egg for easy tacos.
- Pair with a side of Mexican Red Rice if you want a double-carb deal.
- Add some fresh contrast with Pico de Gallo or a Salsa Mexicana to balance the richness of that sausage.
- Use papas con chorizo as a filling for breakfast burritos with some scrambled eggs, pico, and cheese.
- Spoon it next to something like carne asada if you’re feeding a large group.
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Frequently Asked Questions
I get that the extra step might not be appealing, so you can cook the potatoes directly in the skillet. But it will take longer, and they may not cook as evenly. I suggest at least parboiling them to keep things quick and consistent.
After adding them to the skillet, let the potatoes sit undisturbed for a few minutes before stirring. This helps develop some browned edges.
Usually, no. That rendered fat carries a lot of flavor and is what coats the potatoes, helping them brown. If there’s an excessive amount, you can spoon a little off, but keep some in the pan or you’ll lose the richness that makes this papas con chorizo recipe shine.
Spice Blends for Sale
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Place potatoes and salt in a saucepan and cover with water. Bring to a boil, reduce heat to medium and cook for about 8 minute or until fork tender. Drain and set aside.
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Heat oil in a skillet over medium heat. Crumble chorizo and add to the pan, along with diced onion. Cook stirring often to make sure chorizo doesn’t stick, about 8 minutes.
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Add the cooked potatoes to the chorizo and gently combine. Season if needed and serve hot.
Calories: 187kcal | Carbohydrates: 16g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 877mg | Potassium: 365mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
