If you’ve never tried Papas con Chorizo, you’re in for a treat. Everyone likes potatoes, but when you sauté some onions, jalapeños and throw chorizo into the mix, you have a truly special dish.
Papas con Chorizo is a popular filling for gorditas, empanadas and tacos, and it is also used as topping for sopes, huaraches and garnachas. If there is street food, chances are one of the fillings or toppings will be this iconic dish, and for good reason!
You can have chunky papas con chorizo, or they could be completely mashed or just a little bit lumpy, depending on what you will be using them for, but they are so delicious because the fairly bland potatoes absorb the flavours of the onions, chiles and especially the chorizo. And if you cook with manteca, or rendered lard, well, you are in for a treat! All those street foods taste so good partly because the cooks don’t spare on the fat they use too cook with, and in many instances it will be the traditional and flavourful manteca. So, if you want to take this dish over the top, use manteca and don’t be stingy with it!
On the subject of chorizo, remember Mexican chorizo is in a class of its own - it is a raw pork “sausage” condimented with dried chiles, garlic, vinegar and spices. Don’t confuse it with Spanish chorizo because that would behave in a very different way (though cured chorizo used in this recipe would also taste really good!). You can find Mexican chorizo in any Latin store near you, or you can make your own, as I do in Ottawa, because for many years it was not available here so I started making it at home - and once you do, you never look back.
The potatoes used for this dish are white or yellow potatoes, but try not to use the starchy baking kind, because those will fall apart pretty easily. It is better to use a firmer potato that can keep its shape after cooking in water for 10 minutes, because after that you will cook it a second time in the pan with the onions, chiles and chorizo. If you want to add some tomato, you can add it after the chorizo is cooked and before you add the potatoes. Your dish will also be delicious.
I hope you try this recipe and find many uses for it. I am heading to the kitchen to make myself a taco of papas con chorizo and scrambled eggs!
Buen Provecho!
Papas con Chorizo
Potatoes with Chorizo
2 medium white or yellow potatoes, scrubbed and cut into 1/2” dice (about 2 1/2 cups)
2 Tbsp vegetable oil or manteca
1/2 cup white Spanish onion, cut into 1/4” dice
1 Jalapeño chile, minced
120g raw Mexican chorizo
Salt and black pepper to taste
¼ cup chopped cilantro
In medium saucepan, place potatoes and 1/2 tsp salt. Cover with water. Bring to a slow boil over medium heat and cook for 10 minutes (start counting when you first put the pan on the stove). They will almost be fully cooked at this point. Drain potatoes and reserve.
In large frying pan, heat oil and cook onion and Jalapeño until soft and translucent. Add chorizo and break apart using the back of the spoon. Cook until chorizo is starting to get golden, 5-10 minutes.
Add drained potatoes and a bit of salt and pepper and mix really well. Cook, stirring often, until potatoes are fully cooked. If you feel your mixture is sticking to the pan, add a bit more oil.
Adjust seasoning and when potatoes are soft, add chopped cilantro.
Serve immediately.
Serves 4.