Papas con chorizo is my quick go-to meal for breakfast, lunch, or dinner. If I have it for breakfast, I scramble it with eggs and serve it rolled up in a warm flour tortilla. If it’s an appetizer I want, then I serve it with tostadas or on mini sopes. If I want to make papas con chorizo for dinner, I just make some gorditas [Editor’s Note: Shown in photo above and explained in the LC Note below], stuff them, and serve them with some frijoles de olla on the side. All around it’s a quick, easy, lightly spicy dish packed with bold flavors.–Veronica Gonzales-Smith
LC Crazy Easy Recipe Alert! Note
Four words we love to see on any given weeknight: crazy easy recipe alert! Arguably the most difficult thing about the recipe is sourcing the queso quesadilla cheese. (What’s queso quesadilla cheese? It’s redundant, for one thing, seeing as “queso” means “cheese” in Spanish.) It’s a rich, creamy, mild cheese that melts ridiculously easily and is swell in any Mexican recipe, particularly when you crave something melty and ooey and gooey, as in the cheese’s namesake quesadilla—or this I-can’t-believe-it’s-so-simple, can’t-stop-cramming-it-in-my-mouth chorizo with potatoes. If you’re up for something ever so slightly more time-consuming, cram the papas con chorizo into gorditas, shown in the photo above. Gorditas are similar to corn tortillas but thicker, crispier, chewier, and, we think, happier. They’re essentially corn pockets made with corn flour—which is similar to but different than masa—and mashed potatoes that form the perfect crunch for this chorizo and fried potatoes. Leery? Watch author Veronica Gonzales make them below and you’ll understand just how easy peasy they are. Uh, four other words we have for this recipe? “Is really insanely satiating.”
Potatoes with Mexican Chorizo Recipe
- Quick Glance
- 25 M
- 50 M
- Serves 8
- 1 1/2 tablespoons kosher salt, plus more to taste
- 5 (about 1 1/2 pounds) russet or Yukon Gold potatoes, washed, peeled, and diced into roughly 1/4-inch cubes
- 10 ounces store-bought or homemade Mexican (raw) chorizo, casings removed
- 1 cup shredded queso quesadilla cheese (see LC Note above)
- 1. Preheat the oven to 350°F (176°C).
- 2. Bring about 8 cups water to a boil in a deep pot with 1 1/2 tablespoons salt. Add the potatoes and cook over medium-high heat until almost but not quite tender, 8 to 15 minutes. Be careful not to overcook the potatoes or they’ll turn to mush. Drain the potatoes in a colander but do not rinse them.
- 3. While the potatoes are cooking, crumble the chorizo into a cast-iron skillet or a casserole dish. Cover with foil and place in the preheated oven until no trace of pink remains, 15 to 20 minutes. Check after 10 minutes to make sure the chorizo isn’t burning. The chorizo will release some oil, but don’t discard it. (You can instead cook the chorizo in a skillet on the stovetop, especially if you prefer a crisped exterior. But I prefer the oven method because it makes less of a mess.)
- 4. Add the drained potatoes to the cooked chorizo along with salt to taste and gently stir to combine. Mind you, don’t stir too much or the potatoes will turn to mush. Top with the shredded cheese, return the skillet to the oven, and bake, uncovered, just until the cheese melts, maybe 7 minutes or so. Serve immediately.
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Potatoes with Mexican Chorizo Recipe © 2012 Yvette Marquez-Sharpnack, Veronica Gonzales-Smith, and Evangelina Soza. Photo © 2012 Jeanine Thurston. All rights reserved.
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