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.
This version uses both fresh and cured chorizo to create a rich, savory base, balanced by soft red potatoes and a blend of pantry spices. 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!
This version uses both fresh and cured chorizo to create a rich, savory base, balanced by soft red potatoes and a blend of pantry spices. 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.
