Potatoes With Mexican Chorizo

Potatoes with Mexican chorizo is a traditional recipe that’s awesome any time of day—especially with eggs. Our rendition of the classic is easy as well as awesome.

Potatoes with Mexican chorizo tucked inside tortillas with a glass of beer on the side.

Papas con chorizo, or potatoes with Mexican chorizo, is a perfectly lovely answer to what to have any time of day. If having it for breakfast, the authors suggest scrambling it with eggs and rolling it up in a warm flour tortilla. If papas con chorizo is what they crave for dinner, they make gorditas. But you can have them any which way you please. Just have them.–Renee Schettler

*How to find the right cheese for this recipe

Arguably the most difficult thing about this potatoes with Mexican chorizo recipe is sourcing the queso quesadilla cheese. What’s queso quesadilla cheese, you ask? It’s redundant, for one thing, seeing as “queso” means “cheese” in Spanish. It’s also a rich, creamy, mild cheese that melts ridiculously easily and is swell 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 potatoes with Mexican chorizo.

Potatoes With Mexican Chorizo

  • Quick Glance
  • (3)
  • 25 M
  • 50 M
  • Serves 8
5/5 - 3 reviews
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Ingredients


Directions

Preheat the oven to 350°F (180°C).

Pour about 8 cups water into a large pot, add 1 1/2 tablespoons salt, and bring to a boil. 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 don’t rinse them.

While the potatoes are cooking, crumble the chorizo into a cast-iron skillet. If cooking the chorizo in the oven, 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. You’ll notice that the chorizo will release quite a lot of oil. You want to keep this rather than drain it off to help flavor the potatoes. If cooking the chorizo on the stovetop, simply place over medium or medium-high heat and cook, uncovered, until no trace of pink remains and the exterior is slightly crisp. You’ll notice that the chorizo will release quite a lot of oil. You want to keep this to help flavor the potatoes.

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, 5 to 7 minutes. Serve immediately. Originally published April 29, 2013.

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Recipe Testers' Reviews

This recipe is simple, versatile, and, best of all, delicious. These were great freshly made and better still as leftovers where they will rock your lunchbox. If anything, they’re better the next day.

I think the amount of water called for is just a bit low. I’d use a bit more water next time, and increase the salt to keep the same concentration. I didn’t have any issue with the chorizo scorching in the oven and cooked it for 20 minutes total. I used an 8 1/2-by-13-inch baking dish for this, and it was a pretty good size to use, as once you add the potatoes, you have a lot of food. I put it back in the oven for 8 minutes to melt the cheese.

They’d also be great for breakfast, topped with a fried egg. I’d probably omit the cheese for the breakfast serving. Number of servings? Not as easy to answer as you might think, as we had leftovers of these in different proportions. But we both had them as a side dish for dinner (2 servings), Moe had leftovers twice for lunch (2 more servings), I had them once for breakfast (1 more serving), and Moe and I each had a tiny portion as a snack (1/2 serving each?). That comes to 6 servings as a side dish.

Crazy easy recipe alert.

I only have a few insights into this recipe that’d make it a little bit better. Mind you, 1/4-inch cubed potatoes cook very quickly, so maybe start checking them for doneness around the 8-minute mark. I made the chorizo in the oven in a cast-iron casserole, which was pretty simple.

Once the chorizo and potatoes were mixed together, I reused the foil cover to wrap my tortillas and set those in the oven along with the casserole. It took around 4 minutes to melt the cheese, and I was ready to tear into this killer dish. A few poached eggs, and this was a very satisfying breakfast for dinner.

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Comments

  1. Amazing! I used pork chorizo, I fried my potatoes with very little oil added diced onion, garlic powder, black pepper & salt. I used ranchero queso fresco and ate them with warmed corn tortillas. Thank you so much. P.S. I added finely shredded cabbage it added great pop of flavor and an awesome crunch…

    1. Nice suggestions, Lisa! I actually ate this last night too and was thinking that it would probably be really good with a little onion and frying the potatoes. I’m so glad you enjoyed them. I will definitely have to try with the cabbage next time.

    1. Andi, are you referring to at the same time or in the same skillet? We do say “While the potatoes are cooking,” as a preface to our chorizo-cooking instructions. If you mean in the same skillet, we prefer the tenderness the potatoes get from boiling. And I confess, I’m biased, as I prefer to do potatoes as my grandmother did, which was to boil extra potatoes for lunch and refrigerate the leftovers so they’re properly chilled through by the time you toss them into a skillet with hot fat. The surface will turn crunchy and, as I’m certain you’re aware, the interior turns this ethereal note of airy that is just beyond words. The same alchemical thing happens with most carbs that have been left to get cold through and through–rice, polenta, corn off the cob, pasta (including rice noodles), and so on…

      1. So that’s what one of my Skippers meant when explaining his Hash Browns! Never figured it out until just now! Wow! Think old dogs can’t learn new tricks? You just taught this one to reef the spurs…and any other carbs first. Thank you! Thank you!

        1. Ah, yes! Just to clarify even more, in my experience, often hash browns are shredded potatoes that have not yet been cooked and are then patted into a mound and cooked until sorta tender. Often the use of boiled potatoes cut into chunks and then fried, as mentioned above, are actually home fries. But there’s quite a lot of interchange among the usage of the terms. I hope you try, at some point, the version with cold boiled potatoes that have been chopped and sizzled in a cast-iron skillet, preferably in bacon drippings (as grandma would want). Be well, kind lady! And you’re very welcome.

  2. Looks absolutely wonderful. I had a yen for chorizo and potatoes today and Google directed me to your website. Thanks for this excellent idea.

  3. This is crazy easy…but what with making the gorditas, a whole new measure of inconvenient comes to bear–mixing flour with mashed potatoes that need to be cooked, deep frying…whew. If I get home at 6, dinner won’t be till 7:30 so I can’t see this as easy peasy.

    One could simply use tortillas for these, granted, and sling the chorizo with the potato (which would need to be cooked) and be done earlier, but overall…while the dish is simple and easy, for a weeknight I’d have to pass on the gorditas making.

    1. I hear you, dontcallmeachef. But the gorditas are “extra” in the recipe. The essential dish is the potatoes and chorizo, which can be done un under an hour. We added the gordita element for those with a bit more time on their hands. I like your idea of tortillas, though. Being Portuguese–the land where people love to eat rice and potatoes in the same dish–I’d be happy with this over some arroz.

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