Papas Con Chorizo: A Beginner's Guide to a Flavorful Mexican Classic

Ingredients

• 4 russet or gold potatoes (washed, peeled, and diced into 1/4-inch cubes): Russet potatoes provide a fluffy texture, while gold potatoes give a creamier bite. Both work beautifully.
• 1 tablespoon kosher salt: This enhances the natural flavor of the potatoes.
• 9 ounces chicken chorizo (casings removed): Traditional Mexican chorizo is made with pork, but chicken chorizo is a fantastic substitute for those avoiding pork. It retains the same smoky, spicy flavor profile. You can also use beef chorizo as an alternative.

Instructions

1. 1

   --- 1. Boil the Potatoes ---

2. 2

   In a deep pot, bring 6 cups of water to a boil. Add 1 tablespoon of kosher salt. The salt helps to season the potatoes from the inside out.

3. 3

   Carefully add the diced potatoes to the boiling water. Boil over medium-high heat for about 10–15 minutes. Check at the 10-minute mark by poking a potato cube with a fork. It should be tender but not falling apart.

4. 4

   Once done, strain the potatoes in a colander. Do not rinse them, as this can remove the starchy coating that helps them combine well with the chorizo.

5. 5

   --- 2. Cook the Chorizo ---

6. 6

   Heat a cast-iron skillet over medium-low heat. Crumble the chicken chorizo into the skillet. Cooking it slowly allows the spices to release their full flavor and prevents burning.

7. 7

   Cook the chorizo for about 10 minutes, stirring occasionally. You’ll know it’s ready when it turns a rich reddish-brown and begins to slightly crisp at the edges.

8. 8

   --- 3. Combine Potatoes and Chorizo ---

9. 9

   Add the cooked potatoes to the skillet with the chorizo. Gently fold them together using a spatula or wooden spoon.

10. 10

    Be careful not to over-stir, as the potatoes can become mushy. A few rough edges are fine, as they’ll absorb the flavors of the chorizo beautifully.

11. 11

    Cook for an additional 2–3 minutes to let the potatoes soak up the chorizo’s juices.