Papas con Chorizo
User Reviews
5
Papas con Chorizo
Description
Papas con Chorizo features diced potatoes boiled until tender, then combined with sautéed onions and Mexican chorizo cooked until fully browned. The chorizo imparts a spicy, fatty richness that balances the soft texture of the potatoes. Cooking the potatoes separately helps preserve their shape and texture before mixing with the oily, flavorful chorizo. The dish is seasoned with salt and pepper to taste and finished with chopped cilantro for a fresh herbal touch. Customizing the potato cut size accommodates different serving methods, such as tacos or gorditas, making it a versatile filling or side.
The recipe advises choosing the type of potato such as yellow, red, or russet, depending on preference and intended use, as each variety will bring subtle differences in texture or flavor. Store-bought chorizo varies in saltiness, so seasoning at the end ensures balance. There is also the option to use leaner ground meats for a less fatty result, maintaining the core flavor profile of the dish.
Ingredients
- 1 1/2 pounds potato diced into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion diced
- 10 ounces Mexican chorizo (homemade or store-bought)
- salt to taste
- black pepper to taste, freshly ground
- cilantro for garnish, chopped
Instructions
- In a medium saucepan, add potatoes. Cover completely with water, cover with lid, and bring to a boil over high heat.
- Reduce heat to simmer and cook for 5-8 minutes, or until potatoes are cooked through. The potatoes should be tender and easily pricked with a fork. Carefully drain the water and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the onions and cook for 5 minutes, stirring occasionally, until softened and translucent.
- Add chorizo and break up into smaller chunks using a wooden spoon. Cook, stirring occasionally, until the chorizo is cooked through, about 8-10 minutes.
- Add the potatoes and stir together to combine with the chorizo mixture. Cook for 5 more minutes.
- Taste and season with salt and pepper as necessary. Garnish with chopped cilantro and enjoy.
Notes
- Use yellow, russet, or red potatoes depending on texture preference and intended use.
- Adjust potato dice size smaller for fillings like gorditas or larger for tacos or scrambled eggs.
- Taste the dish after cooking before adding salt, as chorizo saltiness varies by brand.
- For a leaner version, substitute store-bought chorizo with homemade lean ground pork, chicken, or turkey chorizo.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1/6th of recipe | |
| Calories | 237kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 34mg | 11% |
| Sodium | 34mg | 1% |
| Potassium | 630mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin C | 24mg | 27% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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