Chorizo con Papas
There’s something undeniably comforting about the sizzle of chorizo in a skillet—and when it’s paired with tender red potatoes, it becomes a dish that speaks to tradition, family, and flavor. Chorizo con Papas is a staple in many Latino households, and for good reason: it’s hearty, easy to prepare, and perfect for breakfast, lunch, or dinner. Wrapped in a warm tortilla and topped with salsa de aguacate, it’s a dish that brings people together. Serve it family-style with tortillas, eggs, or your favorite salsa for a meal that’s as satisfying as it is simple. Thanks to Michigan resident Maivis Johnson, originally of Oaxaca, for this Mexican dish!
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Categories
Ingredients
- 4 to 6 medium red potatoes, diced
- 2 lbs fresh Mexican chorizo (casings removed)
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp Goya Adobo seasoning (optional; for extra flavor)
- 1/4 cup vegetable or corn oil
- Corn or flour tortillas, for serving
- Salsa de aguacate (avocado salsa), for topping
Preparation
- Wash and dice potatoes into small, bite-sized cubes. No need to peel -- keeping the skins on adds nutrients and texture. Set potatoes aside.
- Heat the oil in a large skillet over medium heat. Then add the chorizo. Break up with a spoon as it cooks. Sauté for 8–10 minutes, or until the meat is fully cooked and beginning to crisp around the edges.
- Once the chorizo is cooked, add the diced potatoes to the skillet.
- Sprinkle in the garlic powder, black pepper, and Goya Adobo (if using). Stir well and cover the skillet with a lid. Let cook for about 12–15 minutes, stirring occasionally, until the potatoes are tender and golden on the outside.
- Spoon the chorizo and potato mixture into warm tortillas. Top with fresh salsa de aguacate or a dollop of sour cream. Garnish with chopped cilantro, pickled onions, or a squeeze of lime for an extra kick.
