Mexican Papas con Chorizo with Potatoes and Chorizo Sausage (Print version)
Tender potatoes tossed with spicy Mexican chorizo sausage for a bold skillet filling you can serve in tacos, burritos, or breakfast plates.
# Ingredients:
For the skillet
01 -
1 1/2 lb (680 g) Yukon gold potatoes, peeled if desired and cut into 1/2-inch cubes
02 -
1 teaspoon kosher salt, plus more to taste
03 -
10 oz (285 g) fresh Mexican pork chorizo, casings removed
04 -
1 tablespoon neutral oil, plus more as needed
05 -
1/2 cup finely diced white onion
06 -
1 jalapeno, seeded and finely diced, optional
07 -
2 cloves garlic, minced
08 -
1/4 teaspoon black pepper
For serving
09 -
8 warm corn tortillas
10 -
1/4 cup chopped fresh cilantro
11 -
1 lime, cut into wedges
12 -
Salsa verde or red salsa, for serving
13 -
Crumbled queso fresco, optional
# Instructions:
01 -
Place the diced potatoes in a saucepan and cover with cold water by 1 inch. Add 1 teaspoon kosher salt, bring to a boil, and simmer for 7-9 minutes until the potatoes are just tender but not falling apart. Drain well.
02 -
Heat a large skillet over medium heat. Add the chorizo and cook for 7-9 minutes, breaking it into small crumbles, until cooked through and lightly browned.
03 -
Stir in the oil, onion, and jalapeno. Cook for 3-4 minutes until the onion softens and the chorizo fat looks glossy. If the pan is very greasy, spoon off a little fat.
04 -
Add the drained potatoes and black pepper. Fold gently to coat, then cook for 8-10 minutes, stirring only every minute or two, until the potatoes pick up browned edges.
05 -
Stir in the garlic and cook for 30-60 seconds until fragrant. Taste and add salt only if needed.
06 -
Spoon the papas con chorizo into warm corn tortillas. Finish with cilantro, lime, salsa, and queso fresco if using.
# Good to know:
01 -
Nutrition is estimated per serving without optional queso fresco.
02 -
Fresh Mexican chorizo is raw and should be cooked through before serving.
03 -
For crispier potatoes, use a wide skillet and avoid crowding the pan.