Papas con Chorizo
User Reviews
5
Papas con Chorizo
Description
Papas con Chorizo brings together peeled potatoes cut into half-inch cubes, salted and boiled until tender but firm. The chorizo is cooked in a skillet to render its flavorful fat and slightly crisp the meat, then combined with diced onions cooked until translucent. Potatoes are folded in gently, allowing the chorizo to coat them, with occasional tossing to heat through. Seasoning is added at the end to balance the saltiness and spice of the chorizo. This dish is typically garnished with fresh cilantro and can be served with ingredients like queso fresco, jalapeños, fried eggs, or tortillas for a filling breakfast or dinner option.
It works well when using various potato types including red, Yukon gold, or russets for their different textures. Using fresh Mexican chorizo is essential, as cured Spanish versions will not provide the same result. The chorizo’s fat helps caramelize the onions and infuse the potatoes with its rich flavor, while the gentle boiling of the potatoes ensures they maintain structure when mixed in the skillet.
Careful seasoning at the end avoids overpowering the dish, considering the salt and spice variation among chorizo brands. Vegetarian chorizo is a suitable alternative if prepared according to package instructions. The combination is a flavorful, textured dish that pairs naturally with Mexican accompaniments.
Ingredients
- 1 1/2 pounds potato peeled cut into ½ inch cubes (red potatoes, yukon gold or russet work well
- salt
- 10-12 ounces Mexican chorizo casings removed
- 1/3 cup onion yellow or brown, diced
- black pepper to taste
To garnish:
- cilantro chopped
Serving suggestions:
- queso fresco sliced jalapeños, fried egg
- corn tortilla
- flour tortilla
- jalapeño
- egg
- shredded cheese
Instructions
- Place potatoes in a saucepan and add enough cold water to cover them by about two inches (about 6 cups). Add a tablespoon of salt and stir to dissolve. Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes become tender but still firm, about 10 minutes. Drain but don’t rinse. Return them to the hot pot and set aside.
- Meanwhile, heat a large non-stick or cast iron skillet over medium high heat, add the chorizo and cook stirring frequently breaking up the clumps, until the chorizo is cooked through and fat has rendered. About 7 minutes.
- Add the onions and cook, stirring often until the onions become soft and translucent, about 3-4 minutes. The chorizo should be a bit crisp at this point.
- Add the potatoes and gently stir to combine so the chorizo coats the potatoes. Cook for about 3-5 minutes tossing frequently. If needed, add a bit of olive oil or vegetable oil to prevent the potatoes from sticking to the pan. Season with salt and pepper to taste and serve.
Notes
- Use fresh Mexican chorizo for best flavor; cured Spanish chorizo is not suitable.
- Only season with salt and pepper at the end to adjust for chorizo saltiness variations.
- You can substitute vegetarian chorizo, but adjust cooking time according to package directions.
- Red, Yukon gold, or russet potatoes all work well depending on preferred texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.05g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 7mg | 0% |
| Potassium | 490mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 23mg | 26% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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