Chrorizo splitters and splatters when it is frying in the pan. Protect your cookbooks and your children. It cooks up quickly. That is why it is the perfect ingredient for fast and delicious meals. You might have heard of Chorizo con Huevos or Chorizo con Nopales, but this recipe is my favorite and a true Mexican classic. Chorizo con Papas is a full of bold flavors and very satisfying.
Some people make their own chorizo, but that goes back to the hours and hours in the kitchen… and we’re not going there. Do not confuse this with Spanish chorizo which is dried and cured in a casing. Mexican chorizo is raw. You gotta cook it. Just say no to Chorizo Tartare unless you want to go to the ER. Hardy har har.
I prefer to use pork chorizo. Some people like beef. It’s really up to you and your family’s taste. Also, you only need a few ingredients to make Chorizo con Papas. I use leftover “papas,” or potatoes, from breakfast. Avoid using mashed potatoes, french fries, and tater tots. 🙂 Add a little diced onion. A little chopped cilantro. Warm tortillas. And DONE! Dun. Dun. Dun. Hope you enjoy!
Chorizo con Papas (or Mexican Chorizo with Potatoes) is a true Mexican food classic. It's full of bold flavors and very satisfying. Enjoy!
1 tablespoon vegetable oil
10 ounces Mexican pork chorizo, casings removed
1 small onion, diced
1 pound potatoes, cut into small (1/4-inch) diced, and boiled
Salt and Pepper
Cilantro, chopped (optional)
Heat oil to large skillet.
Add chorizo and break up the large clumps as it cooks. About 10 minutes.
Take chorizo out of the pan and place on a large paper towel to remove some of the grease.
Pour out any additional grease from the skillet, leaving about 1 tablespoon of grease.