Papas con Chorizo is an easy Mexican chorizo and potatoes dish that's best served with fresh tortillas. Great for breakfast and ready in only 30 minutes!
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
Potatoes - I used yellow potatoes in this recipe, but you can also use russet or red potatoes if that’s what you have at home.
Dice the potatoes into smaller or larger pieces depending on your preference and how you intend to use them. For example, if you plan to use them as a filling for gorditas, you might want to dice the potatoes a little smaller so they can fit into the pockets of the gorditas a little easier. If you plan on eating it with scrambled eggs or in a taco, you can dice them a little larger like I did in the photos. It's totally up to you!
The saltiness of store-bought chorizo can vary greatly from brand to brand. I recommend cooking the dish completely, and then tasting and salting it to your liking at the very end.
Use a leaner meat. Store-bought Mexican chorizo is often fairly fatty. If you're wanting to use a leaner meat, you can make your own Mexican chorizo and use lean ground pork, chicken or turkey as the protein.