Chorizo con Papas (Mexican Chorizo with Potatoes) and beans

Here is a recipe for Chorizo con Papas with Beans.

This is the ultimate “rustic Mexican comfort” bowl. It is a simple, hearty combination of spicy, greasy chorizo, crispy-soft potatoes, and creamy beans. It is cheap, filling, and incredibly flavorful. You can eat it for breakfast, lunch, or dinner.

I have broken this into two parts: the Chorizo con Papas (the star) and two ways to handle the beans.

---

Part 1: Chorizo con Papas (The Star)

Serves 4

The Core Ingredients

• 12 oz Mexican Chorizo (raw, bulk sausage, casings removed)

• 2 large Russet or Yukon Gold Potatoes (about 1 lb)

• 1/4 cup White Onion, finely diced (optional, but traditional)

• 1 tbsp Cooking Oil (if needed)

• Salt (to taste – be careful, chorizo is already salty)

The Method

1. Prep the Potatoes

• Peel the potatoes (optional, skin-on is fine if scrubbed).

• Dice them into small, even cubes (about 1/2-inch). Smaller cubes cook faster and crisp up better.

• Tip: To speed up cooking, you can par-boil the potatoes for 5 minutes in salted water, then drain. This ensures they are soft inside.

2. Cook the Chorizo (and render the fat)

• Heat a large skillet (cast iron is best) over medium-high heat.

• Add the chorizo to the dry pan. Break it up with a spoon.

• Cook for 5-7 minutes until it is browned and cooked through.

• Crucial Step: Using a slotted spoon, remove the chorizo from the pan and set it aside. Leave the rendered red/orange fat in the pan. Do not wipe the pan clean—that fat is liquid flavor.

3. Fry the Potatoes

• If the chorizo left behind less than 2 tablespoons of fat, add the 1 tbsp of oil to the pan.

• Add the diced potatoes to the hot fat. Spread them into a single layer.

• Let them cook undisturbed for 4-5 minutes to develop a golden-brown crust.

• Stir, then add the diced onion (if using).

• Cook for another 8-10 minutes, stirring occasionally, until the potatoes are tender and crispy on the edges.

4. Combine

• Add the cooked chorizo back to the pan with the potatoes.

• Stir everything together and cook for 2-3 minutes to heat through and meld the flavors.

• Taste before adding salt. The chorizo usually provides enough salt for the entire dish.

---

Part 2: The Beans (Two Ways)

You have two options here: quick “refried” style or whole, soupy beans.

Option A: Quick Refried Beans (Creamy & Traditional)

• 1 can (16 oz) Pinto or Black Beans, drained but not rinsed

• 1/4 cup White Onion, chopped

• 1 clove Garlic

• 2 tbsp Lard, Bacon Grease, or Oil

• 1/4 cup Water or Chicken Broth

• Salt to taste

1. In a skillet, heat the lard/oil over medium heat. Cook the onion until soft.

2. Add the garlic and cook for 30 seconds.

3. Add the drained beans and water/broth. Mash with a potato masher or the back of a spoon as they heat up.

4. Stir until they reach your desired consistency (thick or a little runny). Season with salt.

Option B: “Charro” Style Beans (Soupy & Brothy)

• 1 can (16 oz) Pinto Beans, with their liquid (do not drain)

• 1 slice Bacon, chopped (or leftover chorizo grease)

• 1/4 cup Onion, chopped

• 1 clove Garlic, minced

• 1 Jalapeño, sliced (optional)

1. In a small pot, cook the bacon until crisp (or heat the grease).

2. Add onion and jalapeño, cook until soft.

3. Add garlic, cook 30 seconds.

4. Pour in the entire can of beans (liquid and all). Add a splash of water if too thick.

5. Simmer for 10-15 minutes.

---

The Assembly (The Bowl)

To serve this properly, don’t just mix everything on one plate. Let people build their own bites:

1. Base: A large spoonful of beans (soupy or refried).

2. Top: A generous scoop of Chorizo con Papas.

3. Extras:

   • Warm corn or flour tortillas

   • Crumbled Queso Fresco or Cotija cheese

   • Sliced avocado or a dollop of crema

   • A squeeze of fresh lime juice

   • Salsa Verde or Tapatío hot sauce

---

⚠️ The Most Important Tips

• The Fat is Flavor: Don’t drain the bright orange fat from the chorizo. That’s where all the spice and color lives. Use it to fry the potatoes.

• Don’t Overcrowd the Potatoes: If you pile the potatoes too high in the pan, they will steam instead of fry. Give them room to breathe if you want crispy edges.

• Bean Choice: Pinto beans are the most traditional pairing with chorizo con papas, but black beans work beautifully too.