That’s it, my friends. I hope you enjoy my papas con chorizo recipe. Let me know if you make it and how you served yours. Tacos? Gorditas? Side dish? Curious minds want to know! Papas con chorizo is a classic combination of cubed or diced potatoes and spicy Mexican chorizo. I seek out authentic Mexican food wherever I go and have seen it served on many different menus, usually served in a variety ways. You’ll find variations from restaurant to restaurant and cook to cook, with other ingredients and seasonings added in, but the combination of potatoes and chorizo is always the same. It’s very easy to make, typically done in under 30 minutes. Essentially, you either boil or pan cook the potatoes, then combine them with cooked chorizo. For my version, I like to include onions, peppers and garlic for additional flavor and spice factor. You can use hotter peppers if you’d like. You can also add in other seasonings, though I usually don’t, as Mexican chorizo is usually highly seasoned. Especially when using my homemade chorizo. So good! There are so many ways to serve it up, and now matter how you do, I’m sure you’ll love it. Let’s talk about how to make papas con chorizo, shall we? Cook the Onion and Peppers. While the potatoes are boiling, heat the oil in a large pan. Add the onion and peppers and cook 5 minutes to soften them up. Feel free to use more onion and peppers than the recipe calls for, especially peppers. More peppers for me, please! Garlic. Add the garlic and cook another 1 minute, until the garlic blooms and becomes fragrant. I love a lot of garlic. I list it as optional, but it’s essential for me. Mix the Ingredients. Reduce heat and add the potatoes to the cooked chorizo mixture. Warm though another minute, stirring to combine, to blend the flavors. Boom! Done! Your papas con chorizo are ready to serve. Nice and spicy, right? Just how we like it. These are so good. I’m ready to dig in! They’re also great as gorditas, on bolilo bread as a torta or pambazo, or as part of a burrito bowl. You can also freeze leftovers in a vacuum sealed container for 3 months or longer. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mexico: The Cookbook (affiliate link, my friends!) Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
