Papas con Chorizo
User Reviews
5.0
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
425 kcal
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Course
Main Course, Breakfast
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Cuisine
Mexican
Papas con Chorizo
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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!
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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)
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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 Information
Show Details
Calories
425kcal
(21%)
Carbohydrates
17g
(6%)
Protein
21g
(42%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Cholesterol
66mg
(22%)
Sodium
1523mg
(63%)
Potassium
782mg
(22%)
Fiber
3g
(12%)
Vitamin A
250IU
(5%)
Vitamin C
13.9mg
(15%)
Calcium
46mg
(5%)
Iron
5.1mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 17g | 6% |
| Protein | 21g | 42% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 1523mg | 63% |
| Potassium | 782mg | 17% |
| Fiber | 3g | 12% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 46mg | 5% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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