Papas con Chorizo: A Hearty, Beginner-Friendly Mexican Dish Made with Beef

Every family has that one dish—easy to whip up, deeply comforting, and always a crowd-pleaser. For mine, it was Papas con Chorizo, or simply, potatoes with chorizo. I remember watching my aunt prepare it on a quiet Sunday morning. No recipe book in sight—just instinct, warmth, and the scent of spices filling the air. It wasn’t fancy, but it was delicious, satisfying, and so simple that even as a kid, I thought, Hey, I could actually make this.

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That’s the magic of Papas con Chorizo. It’s a humble dish built on bold flavors, minimal ingredients, and approachable steps. For beginner cooks, it’s a perfect introduction to Mexican home cooking: comforting, flavorful, and forgiving. And best of all, with this version made with beef chorizo, it’s still packed with authentic taste while being accessible for those avoiding pork. Whether you’re learning to cook for the first time or just looking for a quick and hearty weeknight meal, this dish checks all the boxes.

Ingredients and Preparation

Let’s start with the basics. You don’t need a long shopping list or fancy equipment. This dish is all about using simple pantry staples and elevating them through seasoning and smart preparation.

Ingredients (Serves 4):

• 1.5 pounds of potatoes (about 3 medium red potatoes), peeled and cut into ½-inch cubes
• 2 tablespoons vegetable oil (plus more if needed)
• 10 ounces beef chorizo (casings removed)
• ⅓ cup white onion, finely diced (optional but adds nice flavor and texture)
• Salt to taste

To Serve:

• Warm corn or flour tortillas
• Your favorite spicy salsa or a finely chopped fresh Serrano pepper

Ingredient Notes and Alternatives:

• Potatoes: Red potatoes hold their shape well when sautéed, but Yukon Gold or even russets can be used in a pinch. Just avoid waxy varieties like fingerlings—they tend to get mushy.
• Beef chorizo: You can find this in most grocery stores in the meat section. Chicken chorizo also works well if you prefer a leaner option.
• Oil: Any neutral oil like canola, avocado, or sunflower will do the trick.
• Onions: These are optional but highly recommended for extra depth. Feel free to swap with shallots or green onions.

This recipe comes together quickly, so it’s helpful to have everything prepped and ready before you start cooking.

Step-by-Step Instructions

Cooking doesn’t have to be complicated. Let’s walk through each step in a way that makes sense for beginners. No jargon. No stress. Just good food made easy.

1. Boil the Potatoes

Place your diced potatoes in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to medium and simmer for 8 to 10 minutes. You’re not looking for fully cooked potatoes—just fork-tender. This is called parboiling, and it helps the potatoes cook faster and more evenly later in the pan.

Once tender, drain the potatoes and set them aside.

2. Cook the Chorizo

While the potatoes are boiling, heat the oil in a large skillet over medium heat. Remove the casing from the chorizo if it has one and crumble the meat directly into the hot pan. Stir frequently to break up large chunks and allow the fat and spices to release. This process takes about 7 to 8 minutes.

You’ll know it’s ready when the meat has browned and darkened slightly, and the oil in the pan is tinted red from the spices.

3. Add the Potatoes and Onion

Now that the chorizo is cooked, it’s time to add the drained potatoes and finely diced onion (if using) to the pan. Stir well to combine. The goal is for the potatoes to absorb some of that flavorful chorizo oil and take on its deep color and taste.

If the mixture seems too dry or starts to stick, add a little more oil. Let the mixture cook for another 6 to 8 minutes, stirring occasionally. This allows the potatoes to crisp up slightly on the edges while absorbing all the chorizo flavor.

4. Taste and Season

Before serving, give your dish a taste. Depending on your chorizo, you may not need to add much salt, but a small pinch can help balance everything out. Add it now if needed.

Beginner Tips and Notes

New to cooking? No problem. Here are a few extra pointers to help you feel confident in the kitchen.

Troubleshooting:

• Potatoes falling apart? You may have overcooked them in the boiling step. Next time, check them earlier and aim for just tender enough to poke with a fork but not mushy.
• Chorizo burning or sticking? Turn down the heat slightly and add a splash more oil. Stir more often to prevent sticking.
• Onions browning too fast? If your onions start to darken before the potatoes are fully coated, add a tablespoon of water to the pan and reduce the heat. This will deglaze the pan and stop the burning.

Efficiency Tips:

• Prep ahead: Dice your potatoes and onions before turning on the stove. This way, you’re not scrambling while the pan is hot.
• Use the right pan: A nonstick skillet makes this dish easy to manage, but a cast iron skillet gives you that perfect crispy edge on the potatoes.

Equipment Substitutions:

• No strainer? Use a slotted spoon or tilt the pot carefully over the sink with a lid held in place.
• No saucepan? You can microwave the diced potatoes in a covered bowl with water for 6 to 8 minutes as a shortcut.

Serving Suggestions

Papas con Chorizo is a flexible dish that can be enjoyed in several ways. Here are some simple serving ideas to turn it into a full meal.

Classic Taco Style

Spoon the mixture into warm corn or flour tortillas and top with:

• A spoonful of spicy red salsa
• Chopped cilantro
• Freshly diced white onion
• A squeeze of lime juice

Breakfast Skillet

Crack a couple of eggs on top during the last few minutes of cooking. Cover the skillet and let the eggs cook through. Serve with toast or tortillas.

Stuffed Peppers

Spoon the mixture into halved bell peppers, sprinkle with cheese, and bake at 375°F for 15 minutes.

With a Side Salad

Balance the richness with a fresh side salad: chopped romaine, tomatoes, cucumber, and a simple vinaigrette.

Leftover Tips:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply warm in a skillet over medium heat or microwave for 1 to 2 minutes.
• The mixture also freezes well. Portion into small freezer bags and lay flat to save space. Reheat directly from frozen or thaw in the fridge overnight.

Engagement Features

Cooking doesn’t have to feel intimidating. With a recipe like Papas con Chorizo, you’re working with ingredients that are familiar, affordable, and versatile. There’s room for experimentation, for making mistakes, and for learning as you go. That’s the beauty of beginner cooking—it’s not about perfection; it’s about confidence.

If you’ve made this dish, I’d love to hear how it turned out. Did you go with beef or chicken chorizo? Did you add your own twist—maybe a sprinkle of cheese or a handful of bell peppers? Share your experience, what you learned, and what you’d do differently next time. Your feedback helps others feel less alone in the kitchen and more inspired to try something new.

Cooking at home is one of the most rewarding habits you can build. It saves money, improves your health, and brings people together. And recipes like this one—simple, flavorful, satisfying—are a great place to start.