Papitas con Chorizo (Potatoes with Mexican Chorizo)

Papitas con chorizo is a classic Mexican breakfast dish that requires minimal ingredients and about 30 minutes to make. Growing up, every time we’d go on our annual family road trip to Mexico, my great grandma Macky would send us off with about 30 tightly wrapped burritos filled with potatoes and chorizo.

Papitas con Chorizo

Once the rubber hit the road, the delectable little breakfast burritos were devoured within minutes (there were 8 of us!), as if being eaten by piranhas. Now we make papitas con chorizo wrapped in a burrito for just about any vacation we take. Be it on land, air, or water – they’re perfect when you’re on the go.

WHAT IS PAPITAS CON CHORIZO?

Papas con chorizo is a savory Mexican dish made with diced potatoes that is cooked with Mexican chorizo sausage. The potatoes absorb the bold flavors of the seasoned chorizo, creating a hearty and flavorful combination. Often enjoyed for breakfast or as a filling for tacos and burritos, it embodies Mexican comfort food!

WHY I LOVE THIS RECIPE

  • Simple ingredients: With just a handful of ingredients, you can make a satisfying meal in just about 30 minutes. Make it with beef, pork, chicken, or soy chorizo. 
  • Great for meal prep and road trips (in burritos)!
  • Versatile: Enjoy for breakfast, lunch, or dinner. Papas con chorizo can be served breakfast-style with fresh homemade frijoles de la olla or refried beans, an over medium fried egg, and a warm tortilla, or simply stuffed into a corn or flour tortilla. I also love it on molletes. Like most Mexican breakfast dishes, it’s one that can be enjoyed for any meal.
  • Easy to prepare: This authentic Mexican dish is relatively simple to make, requiring just a few ingredients and about 30 minutes.
Papitas con chorizo

INGREDIENTS YOU’LL NEED

  • Potatoes: Any potatoes will work, but I use Russet potatoes because they don’t get mushy when fried or sautéed. Yukon Gold potatoes also work.
  • Mexican Chorizo: This is different from Spanish chorizo. Feel free to use beef, pork, or soy chorizo for this recipe. I use beef.
  • Oil: I usually use safflower oil for frying.
  • Salt: My salt of choice is always Diamond Kosher Salt. It’s less salty than other salts, if that makes sense.

RECOMMENDED FOR THIS RECIPE

Large Cast-Iron Skillet

best pan for frying totopos

HOW TO MAKE THIS RECIPE

Step 1: Prepare potatoes

  • Chop peeled potatoes into small triangles or cubes. I like to cut my potatoes in half, lengthwise. Then I cut each half in half again, lengthwise. Then I slice those halves into small triangles.
  • PRO TIP: After peeling and chopping, add diced potatoes salad spinner or bowl with enough water to cover them to avoid browning.
  • Rinse and drain all water from potatoes before frying. Using a salad spinner speeds up the process.
Papitas con Chorizo

Step 2: Cook potatoes and chorizo

  • Heat oil in cast-iron or other non-stick sartén (skillet) over medium heat. Test by adding one potato – it should sizzle. Once hot, add potatoes.
Papitas con Chorizo
  • Cook for 15 minutes, turning every five minutes to avoid burning.
  • Move the potatoes to the edges of the pan, creating a hole in the middle. Add the Mexican chorizo sausage to the middle and break down any large chunks with a wooden spatula. Cook for 5 minutes.
  • Add salt and then mix the chorizo and potatoes until well incorporated.
  • Cook for an additional 10 minutes, or until potatoes are fork-tender and chorizo is fully cooked. Taste and adjust for salt, if necessary.

HOW TO SERVE PAPAS CON CHORIZO

Use as a filling for tacos using warm corn tortillas or wrap into flour tortillas to make a burrito. I enjoy mine with a homemade salsa or a fresh serrano pepper. I also use this mixture to top molletes and as a filling to make papa con chorizo empanadas.

TIPS AND TRICKS

  • After peeling and chopping, add potatoes to a salad spinner or bowl with enough water to cover them to prevent potatoes from browning.
  • Rinse and drain all water from potatoes before frying. Using a salad spinner speeds up the process. You never want to add wet potatoes to hot oil!
  • Chorizo cooks quickly, which is why I add it after the potatoes are partially cooked. This prevents the chorizo from becoming dry and overcooked. I’ve seen this done all too often!
  • Several Mexican recipes require that you boil the diced potatoes first. This is an unnecessary step! The potatoes cook just fine in the skillet, in about 30 minutes, without boiling them.

RECIPE VARIATIONS

Try using sweet potatoes for this recipe. I love the sweet and savory flavor combination in my Vegetarian Breakfast Sopes with Sweet Potatoes, Soyrizo, and Beans.

HOW TO STORE AND REHEAT

  • Chorizo con papa can be made in advance and reheated as needed. To store, transfer the fried potatoes and chorizo to an airtight container once cool and refrigerate for up to 3-4 days.
  • Reheat chorizo y papas in the microwave or in a small pan on stovetop until thoroughly heated.

FREQUENTLY ASKED QUESTIONS

Is papas con chorizo healthy?

Like anything, fried potatoes and chorizo can be part of a balanced diet when enjoyed in moderation. While chorizo is high in fat and calories, the dish offers protein, vitamins, and minerals from potatoes.

What is the difference between Mexican chorizo and Spanish chorizo?

Mexican chorizo is a fresh, ground sausage seasoned with chili peppers, garlic, and vinegar, which creates spicy and bold flavors. It is typically cooked and broken down into small pieces, similar to ground beef. You can find beef, chicken, and soy versions of chorizo, but the most popular is made with ground pork.

Spanish chorizo, on the other hand, is a cured and dried sausage made with smoked paprika, garlic, and sometimes wine, resulting in a smokier, milder taste and firmer texture.

Where to buy Mexican chorizo?

Commercial chorizo brands are readily available at large grocery chains and even at Super Target stores. You can also find it at local Mexican grocery stores, supermarkets with diverse ethnic sections, or specialty food stores. Farmers’ markets, butchers, and online platforms specializing in international foods also offer a convenient way to purchase authentic Mexican chorizo. My favorite chorizo is from the butcher at my mom’s Stater Bros in Chino!

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Papitas con Chorizo

Papitas con Chorizo

by Lola Dweck
Papitas con chorizo is a classic Mexican breakfast dish that requires minimal ingredients and about 30 minutes to make.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Mexican
Servings 8
Calories 274 kcal

Equipment

Ingredients
  

  • 3 pounds potatoes about 8 total, peeled or scrubbed very well
  • 9 ounces chorizo beef, pork or soy chorizo
  • 3 tablespoons cooking oil
  • 1 teaspoon salt or to taste

Instructions
 

  • Prepare potatoes: Peel and chop potatoes into small triangles or cubes. I like to cut my potatoes in half, lengthwise. Then I cut each half in half again, lengthwise. Then I slice those halves into small triangles.
    PRO TIP: After peeling and chopping, add potatoes to a salad spinner or bowl with enough water to cover them in order to avoid browning. You can soak and refrigerate them a day in advance if desired.
  • Rinse and drain all water from potatoes before frying. Using a salad spinner speeds up the process.
  • Cook potatoes: Heat oil in cast-iron or other non-stick skillet over medium heat. Test by adding one diced potato – it should sizzle. Once hot, add potatoes. Cook for 15 minutes, turning every five minutes to avoid burning.
  • Add chorizo: Move the potatoes to the edges of the pan, creating a hole in the middle. Add the chorizo to the middle and break down any large chunks with a wooden spatula. Cook for 5 minutes.
  • Season: Add salt and then mix the chorizo and potatoes until well incorporated. Cook for an additional 10 minutes, or until potatoes are fork-tender. Taste and adjust for salt, if necessary.
  • Serve with warm corn tortillas or use flour tortillas to make a burrito. I enjoy mine with a homemade salsa or a fresh serrano pepper.

A Note from Lola

TIPS AND TRICKS
  • After peeling and chopping, add potatoes salad spinner or bowl with enough water to cover them to prevent potatoes from browning.
  • Rinse and drain all water from potatoes before frying. Using a salad spinner speeds up the process. Never add wet potatoes to hot oil!
  • Papitas con chorizo can be made in advance and reheated in the microwave or in a small pan as needed.
  • To store, transfer the papas con chorizo to an airtight container once cool and refrigerate for up to 3-4 days.
  • Chorizo cooks quickly, which is why I add it after the potatoes are partially cooked. This prevents the chorizo from becoming dry and overcooked.
  • Several recipes require that you boil the diced potatoes first. This is an unnecessary step! The potatoes cook just fine in the skillet, without boiling them.

Nutrition

Serving: 1cupCalories: 274kcalCarbohydrates: 31gProtein: 8gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 20mgSodium: 529mgPotassium: 716mgFiber: 4gSugar: 1gVitamin A: 174IUVitamin C: 34mgCalcium: 21mgIron: 2mg
274
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Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love. This commission is an agreement between Lola’s Cocina and retailers, with no extra cost to readers. This income helps sustains the site.

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Lola Wiarco Dweck

Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.

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7 Comments

  1. Hi Lola,
    Where do you buy your chorizo? Have you ever made your own? I’m located in Pittsburgh, PA and we don’t have a very large Hispanic population here. As a result, I have only found one place that sells Mexican-style chorizo. I have tried it before, but I’m not crazy about its flavor. Any suggestions or favorites? Thanks so much!

  2. ¡Hola Nicole! In San Diego, it’s very easy for me to find chorizo. But when I lived in Arlington, VA I had the same problem as you. Eventually, I found beef chorizo by Cacique at Giant and Safeway. You can look up the nearest store that sells this brand on the company website: http://caciqueinc.com/.

    A good friend of mine shared her mother’s chorizo recipe with me recently, so I’ll have to give it a try and will definitely post it if it comes out yummy.

  3. ¡Hola Lola! Thanks so much for the response. This is very helpful. I have seen the Cacique brand of cheese before at some stores, so I will be on the lookout for their chorizo, as well. Please do share the chorizo recipe if it works out. By the way, the burritos de chorizo con papas look delicious. I would love them on any road trip, too!

  4. I am wanting to serve this at my daughters wedding reception brunch. Do you think it can be made ahead and frozen? Thanks.

    1. Hi, Melissa. I’m just not sure how the potatoes and chorizo would thaw out if they were on their own – my concern would be that they might get mushy. If you’re making this recipe ahead of time for a brunch, I would recommend that you use the potatoes with chorizo as a filling for savory empanadas. I did this for my son’s bris and they were a hit. When I make empanadas ahead of time, I bake them, then freeze them in an airtight container with wax paper in between each layer. Then all you have to do is reheat them in the oven for about 10 minutes before the brunch.

      Check out this empanada recipe on my blog and follow steps 6 – 9 (just replace the meat filling with papas and chorizo): https://lolascocina.com/2015/01/07/beef-empanadas/.