Chorizo and Potatoes Recipe
Fresh Mexican chorizo renders enough spiced fat to fry the potatoes right in the same pan, so the potatoes pick up all that paprika-and-vinegar flavor while getting properly crisp instead of steamed.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
Ingredients
- 1 lb fresh Mexican chorizo, casings removed
- 1 1/2 lbs russet potatoes, peeled and diced small
- 1/2 medium white onion, diced
- 2 cloves garlic, minced
- 12 small corn tortillas, warmed
- 1/4 cup fresh cilantro, chopped
- 1 lime lime, cut into wedges
- 1/3 cup cotija cheese, crumbled (optional)
Nutrition per serving
- Calories
- 427
- Protein
- 15g
- Carbs
- 69g
- Fat
- 12g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Dice the peeled potatoes into 1/2-inch cubes and pat them dry with a towel; excess surface moisture keeps them from browning.
- 2Heat a large, heavy skillet over medium heat. Add the chorizo, breaking it up with a spatula, and cook for 6-8 minutes until browned and fully rendered.
- 3Use a slotted spoon to transfer the cooked chorizo to a plate, leaving the rendered fat in the skillet.
- 4Add the diced potatoes to the chorizo fat in a single layer. Cook undisturbed for 3-4 minutes to let a crust form before stirring.
- 5Continue cooking the potatoes, stirring every few minutes, for 12-15 minutes total, until fork-tender and crisp on the edges.
- 6Add the onion to the skillet and cook for 3-4 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.
- 7Return the chorizo to the skillet and toss everything together over medium heat for 2 minutes to recombine and reheat.
- 8Taste and adjust salt; chorizo is often salty enough on its own, so season carefully.
- 9Serve spooned into warm corn tortillas, topped with cilantro, a squeeze of lime, and crumbled cotija if using.
Tips & variations
- Fresh (raw, loose) Mexican chorizo is what this recipe calls for, not the cured, sliceable Spanish chorizo, which won't render or crumble the same way.
- Dice the potatoes uniformly and no larger than 1/2 inch, or the outsides will burn before the centers cook through.
- Scramble in 4-6 eggs at the end for chorizo con papas y huevos, a common breakfast version of this same skillet.
- For extra crisp potatoes, parboil the diced potatoes for 3 minutes and drain well before adding them to the skillet.
Storage & reheating
Store cooled chorizo and potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat to re-crisp the potatoes; microwaving works but leaves them soft.
Tips from the Tulo kitchen
- Draining excess chorizo fat before adding the potatoes (leave about 2 tablespoons) keeps the final dish from tasting greasy without sacrificing flavor.
- Warm tortillas directly over a gas flame for about 15 seconds per side for better char and flexibility than microwaving.
FAQ
What's the difference between Mexican and Spanish chorizo?
Mexican chorizo is fresh, uncooked ground pork seasoned with chile and vinegar that must be cooked before eating and crumbles like ground meat. Spanish chorizo is cured and smoked, sliceable like salami, and doesn't need cooking.
Can I make this with soyrizo or a plant-based chorizo?
Yes. Since plant-based chorizo doesn't render fat the way pork chorizo does, cook the potatoes in a tablespoon of oil first, then stir in the soyrizo just to warm through at the end.
Why is my chorizo greasy?
Fresh chorizo has a high fat content by design; draining most of the rendered fat after browning, rather than cooking the potatoes in all of it, keeps the finished dish from tasting oily.
Can I use this filling for something other than tacos?
It works well in burritos, over scrambled eggs, stuffed into a torta roll, or spooned over tostadas with refried beans.
