From as long as I can remember Chorizo con Papas has been one of my favorite things to eat. I prefer to eat this dish as tacos in corn tortillas. The rest of my family prefers flour tortillas, so I keep an ample supply of both. On a chilly weekend at home, I imagine most homemakers to be baking. Me? I make tacos, more tacos, tostadas…you get the idea!
1 12 oz package of chorizo
1 6 medium potatoes
1 medium onion
1 tablespoon olive oil
salt and pepper to taste
Whenever possible I use Chorizo de San Manuel. It is the best chorizo that I have ever tasted in the USA, and it is made just down the street from where I grew up. I have found it in many grocery stores in many cities in the US. Whenever I happen on it, I buy a few and freeze them.
How to make Chorizo con Papas
Place the olive oil, onions, and sausage in a large frying pan on medium to medium high heat. Remove the outer casing of the sausage, so it is no longer in the form of a link, but just ground sausage.
Stir the sausage and onions together and cook the way you would cook ground beef, until the sausage is browning and the onions are tender.
Ready to add the potatoes.
While the meat is cooking, peel and chop the potatoes. Then add to the browned sausage.
Stir together. Then cover and cook on medium low 20-25 minutes. Cook them home fry potato style, stirring several times to prevent the bottom from burning.
When the potatoes are tender, add salt and pepper to taste.
Heat tortillas and serve with your favorite salsa. I love green salsa. We tried the Goya brand for the first time and really liked it. You can also serve with cheese and or sour cream if you like, but I just like them plain. Oh yum! I think I might go and make some more…
Susan Evans says
This looks good! 🙂
My whole family loved this!
I always used boiled potatoes, but your way is probably much better. But it is a good way to use up boiled potatoes if you have some around. Maybe I used them because they are easier to peel. El Pato restaurant does it with frozen french fries which is pretty good if you are either in a hurry or lazy.
Melissa Davis says
Does anyone know if this can be made ahead and frozen?