Papas con Chorizo (Potatoes with Sausage)
ByA Mexican dish of sauteed potatoes and spicy sausages, one of the most satisfying ways to serve papas con chorizo is to use it as taco filling. For best results, use fatty chorizos packed with spices (see notes after the recipe). It is in the rendered fat from the chorizos that the potato cubes finish cooking allowing them to soak up the colors and flavors of the chorizos.
Ingredients
- 500 grams potatoes peeled and cut into half-inch cubes
- salt
- 1 tablespoon butter
- 250 grams chorizo (see notes after the recipe), cut into half-inch cubes
- 2 cloves garlic minced
- 12 stalks scallions cut into one-inch lengths
- 1 pinch chili flakes
Instructions
- Boil water in a pot, add the cubes potatoes and half a teaspoon of salt.
- Cook the potatoes for about ten minutes or until softened a bit but not cooked all the way through (they will finish cooking with the chorizo).
- While the potatoes cook, heat the butter in a frying pan, and add the chorizo, garlic, scallions and chili flakes. Cook, stirring often, for about five minutes or until the edges are caramelized and fat has been rendered.
- Drain the potatoes and add to the chorizo.
- Cook, tossing everything together, just until the potato cubes are cooked through.
Connie’s Notes
Mexican chorizo, the traditional sausage used for papas con chorizo, is an uncooked pork sausage. The casings are discarded, the filling is crumbled and cooked before the potatoes are added.
Mexican chorizo is not available in my part of the world so Spanish-style chorizo, a fully cooked paprika-laden sausage, was substituted. The chorizos were simply cut into cubes, retaining the casings, and thrown into the pan.
Butter or some other oil is only necessary if your chorizo is not very fatty.
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