Papas con Chorizo

December 4, 2018


This dish is from Mexico, and is another of their brilliant breakfast ideas when served with a fried egg on the side. But it is also great as a side dish or something from the buffet. It is simple, basically a Mexi version of sausage and chips although a lot more interesting! The best chorizo to use here is the raw kind, and we would recommend visiting our friends at Brindisa in Borough Market to buy it – they do little cooking chorizos which are perfect for this. And rather than just chucking in slices or chunks of chorizo, it’s best to peel off the skin and just crumble the sausage into the pan, as it then becomes part of the sauce, coating the potatoes wonderfully. The guajillo chilli used is not hot, but if you want to make it so just add some hot chilli powder to the dish.




1First parboil the potatoes, and set aside. Meanwhile rehydrate the guajillo chilli, and scrape off the pasty bits. Chop the chilli as fine as you can.

2Heat the olive oil in a heavy pan, and add the onion and garlic, frying till translucent. Now add the potatoes, and continue sauteeing on a moderate heat for 10 mins, stirring frequently to avoid sticking or burning.

3Crumble in the chorizo, then add the paprika, guajillo chilli and the oregano, and give the pan a good stir. Add a little water, enough to cover the potatoes, and simmer for another 10 minutes. The dish should be quite dry.

4Garnish with chopped fresh coriander, and your papas are ready to serve. We like them with warmed corn tortillas, and a fried egg on the side.


3 Baking Potatoes, cut into 1in dice

6 Small Cooking Chorizo

1 Guajillo Chilli, rehydrated

1 Medium Onion, chopped

3 cloves Garlic, chopped

2 tsp Smoked Paprika

2 tsp Mexican Oregano