Here’s a classic Mexican comfort-food recipe for Chorizo con Papas (Mexican Chorizo with Potatoes) and Beans. It’s hearty, flavorful, and perfect for breakfast, lunch, or dinner.
Chorizo con Papas with Beans
Ingredients
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½ lb (225 g) Mexican chorizo (fresh, not cured)
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3–4 medium russet potatoes, peeled and diced small (½-inch cubes)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1–2 jalapeños (optional), chopped
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1 tsp ground cumin
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Salt and pepper, to taste
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2 tbsp vegetable oil (if needed)
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1 can (15 oz / 425 g) pinto or black beans, drained and rinsed (or cooked from scratch)
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Fresh cilantro, chopped, for garnish
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Warm tortillas or rice, for serving
Instructions
1. Cook the Potatoes
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Heat a large skillet over medium heat. Add 1–2 tbsp oil.
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Add diced potatoes and cook 8–10 minutes, stirring occasionally, until they start to soften and get golden.
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Season lightly with salt, pepper, and cumin.
2. Cook the Chorizo
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In the same skillet, push potatoes to the side.
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Add chorizo (remove casing if needed) and cook 5–7 minutes, breaking it up with a spatula until fully cooked and slightly crispy.
3. Add Aromatics
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Add chopped onion, garlic, and jalapeño (if using).
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Cook 3–4 minutes, until onions are translucent and fragrant.
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Mix everything together with the potatoes.
4. Add Beans
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Stir in drained beans.
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Cook 3–5 minutes, allowing the beans to heat through and absorb flavors.
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Adjust salt and pepper as needed.
5. Serve
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Garnish with fresh cilantro.
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Serve hot with warm corn tortillas, rice, or as a hearty breakfast plate with eggs.
💡 Tips & Variations
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Extra spice: Add a pinch of smoked paprika or chipotle powder.
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Crispier potatoes: Parboil diced potatoes for 5 minutes before sautéing.
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Cheesy twist: Top with shredded cheese and let it melt before serving.
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Make it vegetarian: Substitute chorizo with vegan sausage or spiced tempeh, and increase beans for protein.
If you want, I can also give a one-pan version that cooks potatoes, chorizo, and beans all together for faster cleanup and extra flavor. Do you want me to do that?
