Side Dish: Mexico – Nuevo Leon, Northern Mexico – Papas con Chorizo

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1.5 lb (680 g) russet potatoes, peeled and cut into 1/2-inch (1.3 cm) dice
- 12 oz (340 g) fresh Nuevo Leon chorizo, casing removed
- 2 tbsp (30 ml) vegetable oil (or neutral oil)
- 1/2 medium white onion, thinly diced (about 3 oz / 85 g)
- 2 cloves garlic, minced (about 8 g)
- 1 small serrano or jalapeño pepper, seeded and finely diced (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 lime, cut into wedges (for serving)
- Optional: queso fresco crumbled for serving

Instructions

Short Description:
A rustic Northern Mexican side of diced potatoes pan-crisped and tossed with spicy local Nuevo Leon chorizo, onions, garlic, and fresh cilantro. Hearty, smoky, and slightly spicy — a classic accompaniment for tacos, eggs, or grilled meats.

Regional Notes:
This Nuevo Leon version emphasizes the region's local chorizo, which is spicier and more intensely seasoned than some other Mexican varieties, and the potatoes are cooked until distinctly crispy rather than simply stewed. The method uses rendered chorizo fat to deepen flavor and achieve a golden, crunchy exterior.

1. Place diced potatoes in a pot and cover with cold water by 1 inch (2.5 cm). Add 1/2 tsp (2.5 g) salt and bring to a boil, then reduce to a simmer. Cook until potatoes are just tender when pierced with a fork, about 6–8 minutes. Drain thoroughly and spread on a tray to steam-dry for 5 minutes.
2. Meanwhile, heat a large skillet (preferably cast-iron) over medium heat. Add the chorizo, break it up with a spatula, and cook until well browned and mostly rendered, about 6–8 minutes.
3. Using a slotted spoon, transfer the browned chorizo to a bowl, leaving as much of the rendered fat in the skillet as possible (reserve chorizo in its bowl).
4. Add 2 tbsp (30 ml) vegetable oil to the skillet with the chorizo fat and raise heat to medium-high. Add the par-cooked potatoes in a single layer (work in batches if necessary) and let them cook undisturbed until the undersides are deeply golden, about 4–6 minutes. Flip or stir occasionally to brown on multiple sides until potatoes are crisp and golden, another 4–6 minutes.
5. Reduce heat to medium, push potatoes to the side, and add the diced onion and optional serrano to the empty space in the skillet. Sauté until the onion softens and becomes translucent, about 3–4 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
6. Return the cooked chorizo to the skillet and fold gently to combine with the potatoes and vegetables. Cook together 1–2 minutes to meld flavors. Taste and adjust seasoning with the remaining 1/2 tsp (2.5 g) salt and 1/2 tsp (1.5 g) pepper if needed.
7. Remove from heat, sprinkle with chopped cilantro, and transfer to a serving dish. Serve immediately with lime wedges and optional crumbled queso fresco on top.
8. To store: refrigerate leftovers in an airtight container up to 3 days. Re-crisp in a skillet over medium heat before serving.