Authentic Papas Con Chorizo Recipe
User Reviews
5
Authentic Papas Con Chorizo Recipe
Description
This recipe features small cubes of russet potato cooked in canola or another neutral oil until tender and lightly browned. Separately, Mexican chorizo is cooked with chopped onions until the onions are translucent and the chorizo releases its oil and robust spices. The potatoes are then combined back in and stirred through the chorizo mixture.
For a richer version, beaten eggs can be added and gently scrambled with the mixture over low heat, creating a textured blend of potatoes, spicy sausage, and creamy eggs. Typical garnishes include diced avocado, crumbled queso fresco, and salsa or pickled jalapeños, which add freshness and heat contrast.
This classic preparation suits breakfast served with warm tortillas, or as a filling component in tacos or burritos. It's practical and flavorful, balancing starch with spicy meat and optional creamy eggs for a fulfilling start to the day or a casual meal.
The recipe notes mention that homemade beef chorizo may be used, but prepackaged Mexican brands like Cacique or El Mexicano are appropriate substitutes. Serving options can also include refried beans on the side or incorporating this filling into breakfast tacos or burritos.
Ingredients
- 1 russet potato washed and cut into small cubes (peeled optional, large, about 3 cups
- ½ cup canola oil or vegetable or avocado oil
- 1 Lb Mexican chorizo removed from casing if any. (see note #1)
- 1 cup onion chopped into small squares, about half of a medium, white or yellow onion
If adding eggs
- 6 egg beaten in a bowl, large, add about 6 eggs for half of the chorizo recipe
- kosher salt
- black pepper
OPTIONAL GARNISHING
- 1 avocado diced
- ¼ cup queso fresco crumbled
- salsa or pickled jalapeños
Instructions
- Cook the potatoes: In a large skillet over medium-high heat, heat the oil until shimmering. Add the cubed potatoes and place in a single layer. Add salt & pepper according to taste (about 1/2 teaspoon ea.)
- Cook for about 10 minutes stirring them often so that they cook evenly. Remove from pan and place on a plate with paper towels to drain. Set aside.
- Cook the chorizo: On same skillet, remove any left oil from the potatoes. Heat skillet back to medium-high heat.
- Add the chorizo and cook for about 5 minutes. Add the chopped onions and cook, stirring occasionally, until it’s translucent, 1 or 2 minutes.
- Add the potatoes back to the chorizo mix and stir to combine all ingredients
If adding with eggs
- In a medium to large bowl, break the eggs in and salt & pepper. Beat with a fork.
- Cook the eggs: Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked through, 3 to 5 minutes.
- Serve with warm tortillas. See notes for other serving ideas.
Notes
- Use Mexican chorizo from specialty or Latin markets, or trusted brands like Cacique or El Mexicano if local fresh chorizo isn't available.
- Serving suggestions include pairing with refried beans, making breakfast tacos, or using the mixture as a burrito filling.
- Peeling the potatoes is optional; cutting into small cubes helps them cook evenly and absorb flavors well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 331kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 65mg | 22% |
| Sodium | 82mg | 3% |
| Potassium | 631mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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