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Papa con chorizo

From WikiTacos, the taco encyclopedia · Taco type
Also known as: Papas con chorizo, Tacos de papa con chorizo

Papa con chorizo is a filling of diced potatoes fried in the fat of crumbled Mexican chorizo, used in soft tacos, fried tacos, basket tacos and many other antojitos. It is among the most widespread everyday taco fillings in Mexico.

Contents
  1. Description
  2. In tacos
  3. Variations
  4. Recipe
  5. Where to try it
  6. Reviews
  7. See also
  8. References

Description

The Larousse dictionary of Mexican gastronomy explains the method simply: diced potatoes are fried in the fat rendered from chorizo and then combined with the crumbled sausage, which tints them red and seasons them with chile and spices. A similar preparation is made with longaniza. In Puebla, Larousse notes, the mixture is a standard filling for molotes, the fried masa turnovers. Potatoes in general are among the cheapest and most common Mexican fillings, used for tortitas, molotes, empanadas, fried tacos, chiles rellenos and quesadillas.

The filling is versatile in texture. For basket tacos, Excélsior describes potato mashed into a dense purée, with or without chorizo, so that it holds together in the steamed tortilla. For soft tacos de guisado and breakfast tacos, cubes of potato are kept more or less intact.

In tacos

Papa con chorizo appears in nearly every taco format. El Diario NY presents tacos de papa con chorizo as one of the most characteristic versions of fried tacos, with the potatoes boiled about fifteen minutes, combined with chorizo and onion, rolled in tortillas and fried until crisp before being topped with cream, lettuce, tomato, avocado and fresh cheese. In basket tacos it is one of the classic fillings. Los Angeles Magazine names potato with chorizo among the fillings of the steamed, chile-dipped tacos tuxpeños of Jalisco, and the fried tacos envenenados of Zacatecas combine it with beans.

Variations

Cooks adjust the ratio of potato to chorizo according to budget and taste; a small amount of sausage flavors a large batch of potatoes. Some fry the potatoes from raw in the chorizo fat, others boil them first to speed cooking and keep them creamy inside. Green Toluca-style chorizo or longaniza can replace red chorizo, and some versions add chopped onion, garlic or serrano chile. Eggs are sometimes scrambled into the mixture for a breakfast filling.

Recipe

Makes Filling for about 16 tacos · Time: 35 minutes

Ingredients

  • 600 g potatoes (about 4 medium), peeled and cut into 1 cm dice
  • 250 g Mexican pork chorizo, casing removed
  • 1/2 white onion, finely chopped
  • 1 tablespoon oil (if the chorizo is lean)
  • Salt and pepper
  • 16 corn tortillas
  • Salsa verde or salsa roja

Steps

  1. Boil the diced potatoes in salted water until just tender, 8 to 10 minutes. Drain well.
  2. Cook the chorizo in a wide skillet over medium heat, breaking it up, until it renders its fat, about 6 minutes.
  3. Add the onion and cook until soft.
  4. Add the potatoes and fold them through the chorizo fat. Cook 5 to 8 minutes, turning occasionally, until the edges brown.
  5. Taste and season with salt and pepper.
  6. Spoon into warm tortillas and serve with salsa.

For tacos dorados, mash the filling slightly, roll it in tortillas and fry until crisp.

Where to try it

Reviews

Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.

See also

References

  1. "Papa". Larousse Cocina. Retrieved 2026-10-10.
  2. "¡El auténtico sabor mexicano! Irresistibles tacos de papa con chorizo". El Diario NY. Retrieved 2026-10-10.
  3. "De Tlaxcala para el mundo: La verdadera historia de los tacos de canasta". Excélsior. Retrieved 2026-10-10.
  4. "Essential T: Tacos Tuxpeños at Raspados Nayarit". Los Angeles Magazine. Retrieved 2026-10-10.
Categories: Breakfast tacos Guisados Pork tacos Potato dishes Taco types