Name: Papitas con Chorizo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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)

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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.

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.

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

When it comes to frying, I always reach for my cast-iron skillet because it distributes heat evenly and retains it. It can also withstand high temperatures, making it ideal for achieving a consistent texture in foods, like my papitas con chorizo. VIEW PRODUCT

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.

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.

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.

After you make this recipe, be sure to try my Burritos de Chorizo con Huevos (Mexican Chorizo and Egg Burritos).

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!

For a delicious spin on my Tacos de Papa Dorados (Crispy Potato Tacos), replace the mashed potato mixture with the papitas con chorizo in this recipe to make tacos de chorizo con papas!

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