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    Home » Gluten Free Recipes » Chorizo and Potatoes Mexican Breakfast

    Chorizo and Potatoes Mexican Breakfast

    Date: August 5, 2022 by Christian Guzman • This post may contain affiliate links. See Privacy Policy below.

    Chorizo and Potatoes is a typical Mexican breakfast made from only four budget friendly ingredients. Can be used for tacos, burritos, empanadas and more.

    Chorizo sausage costs about 75% less than ground beef so you can spend less and still get the Mexican food you crave.

    • What is Mexican chorizo?
    • How can you tell when chorizo is cooked?
    • Recipe

    Budget friendly meals are on the menu these days so we do what we can, right?

    24Bite: Chorizo and Potatoes Mexican Breakfast recipe by Christian Guzman
    Chorizo con Papas can be served with all your favorite taco toppings.
    Jump to Recipe

    Ingredients for Chorizo and Potatoes

    cacique pork chorizo, potatoes, onion and jalapeno on a countertop

    A real Mexican meal doesn’t need to be expensive. Chorizo and potatoes, known as Chorizo con Papas in Spanish, is inexpensive. You will only need four budget-friendly ingredients.

    You can add your own favorites when serving, like shredded or crumbled cheese. Serve with tortillas or on tostadas. Use for a filling in empanadas.

    No matter what you decide, you will have a hearty meal for less than a dollar.

    What is Mexican chorizo?

    two tubes of chorizo on a white counter
    I used pork chorizo, but you can also use beef chorizo if you like.

    For this recipe, I’ve used Mexican chorizo by Cacique. It’s raw sausage in a plastic tube and you will usually find it near the other raw sausage in the grocery store.

    Spanish chorizo, unlike this chorizo, is more like a cured sausage, like a tube of summer sausage, smoked sausage or kielbasa. You can always use that instead, but the texture will be different. Definitely give it a try, though, if you have some available!

    Have a browse at all
    24Bite recipes
    to customize your own search.

    If you can’t find this Mexican chorizo, pick up a tube of regular breakfast sausage like Jimmy Dean’s. You can make your own by spicing it up. Check out my Homemade Chorizo recipe.

    Is Mexican chorizo cooked?

    Mexican chorizo is raw when you buy it. It needs to be fully cooked before eating.

    Before you cut into the tube, wash the plastic on the outside of the chorizo. You must wash it. Just think of how many people have handled that tube. If you take a knife to it, you will be moving the germs from the outside to the inside. Yuck!

    Just wash it. No questions.

    A tube of chorizo is only about $1.50 at our store so we pick up several of them at the same time. I love mixing it with eggs for breakfast. Be sure to check out my list of recipes using chorizo.

    close up of skillet with uncooked onions and bits of jalapeno
    There’s a lot of fat in chorizo so you won’t need to add extra oil to cook it.

    How can you tell when chorizo is cooked?

    When you first add raw chorizo to your skillet, it looks a little like ground beef or breakfast sausage. Because it’s so highly seasoned, you can’t see much of a color change. You’ll be looking for a texture change instead.

    Once you start cooking the chorizo, it starts to separate into little crumbly particles. Once you have the tight crumbles, it’s finished cooking.

    You can also check the temperature. Once the chorizo reaches 160°F, you can be sure that it’s safe to eat.

    plate of birria tacos with link to recipe

    For a similar recipe, using ground beef, try this Instant Pot Mexican Picadillo.

    24Bite: Chorizo and Potatoes Mexican Breakfast recipe by Christian Guzman

    Recipe

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    Chorizo and Potatoes Mexican Breakfast

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    5 from 60 votes
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 8 servings
    Calories: 132kcal
    Author: Christian Guzman
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    Chorizo and Potatoes is a typical Mexican breakfast made from only four budget friendly ingredients. Can be used for tacos, burritos, empanadas and more.

    For more information, be sure to check the recipe details in the attached 24Bite® post.

    Ingredients

    • ¾ pound Baking Potatoes, like Russet, peeled and chopped
    • ½ Yellow Onion, peeled and chopped or use white onion
    • ½ Jalapeno, stem, seeds and membranes removed, finely chopped
    • 10 ounces Cacique Pork Chorizo
    • Salt, optional, to taste

    Instructions

    • Peel and chop potatoes. Place in a medium saucepan with enough water to cover. Cook on medium high heat until you're able to puncture with a fork, about 12-15 minutes. Don't overcook. Check often to make sure you remove from heat as soon as the potatoes are just tender. There should still be a little resistance when you pierce with a fork. Drain potatoes immediately to help keep them from cooking further.
    • While the potatoes are cooking, continue with the remaining instructions.
    • Chop onions and jalapenos as instructed. Place chorizo in skillet on medium heat and, once fat releases (about 1 minute), pour in chopped onions and jalapeno. Stirring occasionally, cook on medium high until chorizo is fully cooked and crumbly, about 10-12 minutes.
    • Add potatoes to chorizo mixture in skillet and stir gently. You don't want to mash the potatoes so you'll need to stir gently. Add salt, (optional), to taste. Serve immediately.



    Note: If there is a video, it will not display while there is an adblocker.

    Notes

    When using corn tortillas, you need to soften them before use in order to avoid breakage. You can either use some of my tips to soften corn tortillas here or, if you prefer, you can use warmed flour tortillas which don’t tend to break as much.
    It’s typical to fold the tortilla and use it to scoop up the chorizo and potatoes.
    Serve with any toppings you like: lettuce, red cabbage, queso fresco, crema, avocado. Use this chorizo and potatoes filling for tacos, burritos, enchiladas or empanadas.
    You can also serve with this pico de gallo recipe, black beans, guacamole and rice.
    Nutrition Facts
    Chorizo and Potatoes Mexican Breakfast
    Amount Per Serving
    Calories 132 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 3g19%
    Sodium 292mg13%
    Carbohydrates 10g3%
    Fiber 1g4%
    Sugar 1g1%
    Protein 6g12%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course Main Course
    Cuisine Mexican
    Keyword Chorizo and Potato Tacos, Chorizo con Papas, Papas y chorizo
    ______________________



    Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.

    © 2019-2023 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.



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    Reader Interactions

    Comments

    1. Biana says

      June 25, 2021 at 7:39 pm

      5 stars
      Looks delicious! And great tip for washing the outside of the chorizo tube first.

      Reply
    2. Sarah Baumeister says

      June 25, 2021 at 7:48 pm

      5 stars
      I loveeee chorizo. This recipe is so flavorful and I love it with an egg on top the next day.

      Reply
    3. AISilva says

      June 25, 2021 at 8:13 pm

      5 stars
      Love the idea of making these tacos on a budget. I also never thought of watching the outside of the chorizo, great tip. Thanks!

      Reply
    4. Sharmila Kingsly says

      June 25, 2021 at 8:26 pm

      5 stars
      Absolutely tasty and awesome Tacos.. I love packing this for my kids!!

      Reply
    5. Brianna says

      June 25, 2021 at 9:23 pm

      5 stars
      Spicy chorizo and potatoes are the taco combo I never knew I needed. These were great!

      Reply

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