Chorizo con papas (chorizo and potatoes) is one of my favorite breakfasts. It’s quick and easy to make, and if you have a little jalapeno crema, super tasty.
- Try one of our 12 salsa recipes to help you master Taco Night.
Many people like to make chorizo and eggs for breakfast, but I’m not a big fan of that combination. Scrambled eggs and chorizo both have a very soft texture and taste mushy when cooked together.
Crispy fried potatoes give a nice texture to the chorizo. The jalapeno crema helps offset the chorizo’s fattiness with some acidity and the fresh flavor of the peppers.
If you’d rather not bother making the crema, an acidic salsa also goes great with it.
I usually don’t top my chorizo con papas with cheese (it makes me feel overstuffed), but Monterrey Jack will work in a pinch if you like.
Chorizo con Papas with Jalapeno Crema
Chorizo con Papas Tacos
- 8 corn tortillas
- 1/2 lb. small red potatoes - cut into 1/2-inch cubes
- 2 tbsp. vegetable oil
- 4 oz. chorizo
- Place your oven rack in the top position and preheat the broiler on high. Place the jalapenos in a broiler pan and roast the jalapenos until blackened on top. About 5 minutes. Flip and roast the opposite side. Another 4-5 minutes.
- Remove the jalapenos from the oven, then carefully place them on a cutting board. Using a pair of tongs and a sharp knife, remove the stems, then slice the jalapenos longways. Scrap the seeds and veins out with your knife. Add the jalapenos to a blender jar.
- Peel the garlic, then place in a small covered container with enough water to cover. Microwave for 1 minute. Strain, then add the garlic to the blender jar. Add the sour cream, salt and pepper. Blend until smooth.
Chorizo con Papas Tacos
- Toast your corn tortillas in a comal or cast iron pan then place in a tortilla warmer.
- Thoroughly scrub your potatoes, then cut into 1/2-inch cubes.
- Preheat a nonstick pan over medium heat and add 2 tbsp. of vegetable oil. Add diced potatoes and cover. Cook undiscovered for 5 minutes. Uncover and flip potatoes with a nylon spatula. Cover again.
- Cook for an additional 5 minutes, tossing every couple of minutes to prevent burning. Test one potato cube to ensure that it is cooked through.
- Make a space in the middle of the potatoes, remove the casing from the chorizo, and add it to the pan. Break the chorizo up with a wooden spatula, stirring and further breaking it up until it is cooked and fully incorporated into the potatoes. About 3 more minutes.
- Remove from heat and serve on warm, toasted corn tortillas, topped with jalapeno crema, and, if you like, your choice of cheese.