MAMA RITA’S RECIPE COLLECTION
Potatoes with Chorizo
Papas con chorizo
A simple, satisfying filling for breakfast tacos, burritos, or gorditas. Let the potatoes brown before folding in the chorizo.
- Yield
- 6 servings as a filling or side
- Preparation
- 15 minutes
- Cooking / elapsed time
- 25 minutes
Ingredients
- 1 kg (2¼ lb) potatoes, cut into 1½ cm (⅝ inch) cubes
- 250 g (9 oz) fresh Mexican chorizo, casings removed
- 1 tablespoon neutral oil, only if needed
- Salt and black pepper to taste
- Warm tortillas, to serve
Method
-
Parboil.
Cover potatoes with water and simmer 7–10 minutes until just tender, not falling apart. Drain thoroughly and let steam-dry.
-
Cook chorizo.
Cook in a large skillet over medium heat, breaking it up, until fully cooked to 71°C/160°F. Transfer to a bowl, leaving about 2 tablespoons rendered fat; add oil only if needed.
-
Brown and combine.
Spread potatoes in the skillet and cook 8–12 minutes, turning occasionally, until golden. Fold in chorizo and heat together. Taste before adding salt and pepper. Serve with tortillas.
Kitchen notes
A little heat goes a long way
Chorizo supplies most of the seasoning. Add salsa at the table instead of heavily salting the potatoes first.
For cooked dishes, cool promptly and follow the storage and reheating guide. Follow the shorter storage directions above where given.