Papas Con Chorizo Recipe

When I’m in the mood for something deliciously comforting with a little bit of spice, I whip up this easy papas con chorizo—a simple dish that warms your soul and spices up your day.

Papas Con Chorizo is a dish where the vibrant flavors come right to the forefront. The secret here really is to cook the diced potatoes with the chopped chorizo just right—that is, until both the sausage and potatoes begin to crisp.

Tossing in some freshly minced garlic, further infusing the air with flavor, and some freshly chopped onion (for crunch and flavor), and you have the most basic form of Papas Con Chorizo. I think we could all appreciate that as a satisfying meal in and of itself.

Ingredients

• Potatoes: Rich in carbohydrates for energy; high in fiber and potassium.
• Chorizo: Provides protein and spices; adds a smoky, savory flavor.
• Onion: Offers a hint of sweetness; contains antioxidants and vitamins.
• Garlic: Enhances aroma and flavor; has potential immune-boosting properties.
• Fresh Cilantro: Adds freshness and color; a source of vitamins A, C, and K.

Ingredient Quantities

• 1 pound (about 450g) potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 pound (about 225g) fresh chorizo sausage, casings removed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 cup chopped fresh cilantro (optional)
• 1 lime, cut into wedges (optional)

How to Make this

1. Put the salted water and potatoes in a pot and put it on the fire. Wait until the water boils. Then put the potatoes in the water. Wait until the water boils again and keep waiting for 10 minutes.

2. To a spacious frying pan, add olive oil and heat it up over medium. Then, toss in the fresh chorizo and go to town with a wooden spoon, breaking it up as you brown it for about 5-7 minutes, or until fully cooked and just done. (Okay, the skillet is getting pretty full at this point, so either don’t crowd the chorizo too much or just keep cooking it until it’s no longer pink and not too wet.)

3. Add the onion, which has been chopped, to the skillet with the chorizo and sauté until the onion is translucent, approximately 3-4 minutes.

4. Mix in the chopped garlic and continue to cook for 1-2 minutes more, until you can smell the garlic. It should be as potent as an Italian grandmother.

5. Add the drained and cooked potatoes to the skillet, well stirred and mixed with the chorizo mixture.

6. Add salt and black pepper to the mixture, tasting as you go.

7. Allow the potatoes to absorb the flavors and brown a little for 5 to 7 minutes.

8. Take the skillet off the heat and mix in the chopped fresh cilantro, if you are using it, for an added layer of freshness.

9. Move the papas con chorizo to a dish designated for serving.

10. Serve with lime wedges on the side, if desired, for squeezing over the top.

Equipment Needed

1. Pot
2. Stove or heat source
3. Wooden spoon
4. Large skillet or frying pan
5. Knife for chopping
6. Cutting board
7. Measuring spoons
8. Mixing spoon or spatula
9. Colander or strainer
10. Serving dish or bowl

FAQ

• What type of potatoes should I use for Papas Con Chorizo?Any kind of starchy or all-purpose potato will do, such as russets or Yukon golds, which hold their shape well when cooked.
• Can I use pre-cooked chorizo for this recipe?If you want the best flavor and texture from your chorizo, go with fresh. That said, pre-cooked chorizo can totally work in this recipe. Just watch the cooking times; they may vary.
• How do I know when the potatoes are done?Potatoes need to be cooked until tender and easily pierced with a fork. Yet, they mustn’t be mushy. They need to keep their shape after cooking.
• Is cilantro necessary in this dish?If you’re not a fan, cilantro can be made optional. While it adds a refreshing taste to the dish, the flavor will still be delightful without it.
• Can this dish be made in advance?Absolutely, you can make it the day before, and stash it in the fridge. Reheat it on the stove or in the microwave before serving. And serve it hot.
• How can I make this dish spicier?Add diced jalapeños or a pinch of red pepper flakes when cooking the onions and garlic to boost the heat level.

Papas Con Chorizo Recipe Substitutions and Variations

For potatoes: Use sweet potatoes for a sweeter twist.
For olive oil: Substitute with vegetable oil or avocado oil.
For fresh chorizo sausage: If you can’t find this, try using spicy Italian sausage or soy chorizo for a vegetarian option.
For onion: Use shallot or leek for a milder flavor.
For raw cilantro: If preferred, substitute with raw parsley.

Pro Tips

1. For extra flavor, consider boiling the potatoes in chicken or vegetable broth instead of just salted water. This will infuse the potatoes with additional taste before they are mixed with the chorizo.

2. When browning the chorizo, let it develop a slight crispy texture by letting it sit undisturbed for a minute or two before stirring. This adds a pleasing texture to the final dish.

3. If you prefer a slightly smoky kick, add a pinch of smoked paprika to the chorizo as it cooks. This will enhance the depth of flavor.

4. To ensure even cooking and better flavor absorption, try cutting the potatoes into uniform cubes about 1/2 inch in size.

5. For a richer dish, finish with a light drizzle of flavored olive oil (such as garlic or chili-infused) just before serving, along with the fresh cilantro and lime wedges.