Mexican papas con chorizo or chorizo con papas is a traditional Mexican dish made with potatoes and Mexican-style chorizo; this is the vegan recipe for this delicious dish. Eat it for breakfast or lunch with corn or flour tortillas. So good!
About this recipe
This vegan Mexican recipe could be a recipe without a “formal recipe”; it consists of only three ingredients, and no matter what, it always comes out delicious.
This dish is a staple in every Mexican home. It is a dish that comes together in under 30 minutes and is packed with bold flavors. The dish is easy to make and can be customized to suit personal taste preferences.
Ingredients
- Chorizo. Use vegan chorizo; the brands I like the most are Trader Joe’s and Abbot’s chorizo (pictured here).
- Potatoes. The best potatoes for “papas con chorizo” are the ones that hold their shape well when cooked, such as Yukon Gold, new potatoes, or baby potatoes. These potatoes have a waxy texture that prevents them from becoming too mushy, making them ideal for dishes like papas con chorizo. Avoid using starchy potatoes such as russets or baking potatoes as they tend to fall apart and become mushy when cooked.
- Onion. Diced white or yellow onion.
What is vegan chorizo?
Vegan chorizo is a plant-based alternative to traditional pork chorizo sausage, made with ingredients such as soy protein, spices, and seasonings.
The flavor and texture are similar to traditional chorizo, but it is suitable for vegans and those following a plant-based diet. Vegan chorizo is often used in dishes such as tacos, stews, and casseroles or as a substitute for meat-based chorizo.
How to make vegan papas con chorizo
- In a large skillet, cook the chorizo over medium heat, breaking it up into small pieces, until browned and crispy. Remove from the pan and set aside.
- Add the diced potatoes to the pan with a pinch of salt and let them brown on one side, toss and cook until softened, about 3-5 minutes. they should be tender and cooked through.
- Add the diced onion and let it brown; add the chorizo, and taste for seasoning.
Frequently asked questions
Storing and reheating
Cool the dish: Let the papas con chorizo cool to room temperature before storing it, place the dish in an airtight container, with a tight-fitting lid and store it in the refrigerator.
Use within 3-4 days: The papas con chorizo will keep for 3-4 days in the refrigerator.
How to freeze the papas con chorizo. Let the vegan chorizo con papas cool to room temperature before freezing it. Transfer to a freezer-safe container such as a plastic container or freezer bag. Squeeze out any excess air from the bag before sealing it. Label and date the container, they will last from 3-4 months.
Thaw and reheat properly: To reheat the dish, remove it from the freezer and let it thaw in the fridge overnight.
Reheat properly: Reheat the vegan papas con chorizo on a frying pan with a teaspoon of oil over the stove until warmed thoroughly. Alternatively, you can reheat them in the microwave or oven.
Best way to serve them
- Make corn tortilla tacos, and top with fresh chopped cilantro and good salsa. I love my chile de arbol salsa with this recipe.
- Use them as a filling for sopes.
- Make a breakfast burrito with them.
- Mix with melting cheese and make quesadillas.
Other vegan Mexican recipes that you will love
- Mexican vegetable soup
- Enchiladas Rojas
- Enchilada casserole
- Enfrijoladas
- Salsa Molcajeteada
- Arroz primavera
- Vegan picadillo
- Authentic Mexican Tortilla soup
- Tostadas with Cabbage chorizo
Papas con chorizo
Equipment
- 1 Frying pan
Ingredients
- 2 medium sized potatoes peeled and diced
- 1/2 pound Mexican-style chorizo sausage casings removed
- 1/2 white onion diced
Instructions
- In a large skillet, cook the chorizo over medium heat, breaking it up into small pieces, until browned and crispy. Remove from the pan and set aside.
- Add the diced potatoes to the pan with a pinch of salt and let them brown on one side, toss and cook until softened, about 3-5 minutes. they should be tender and cooked through.
- Add the diced onion and let it brown; add the chorizo, and taste for seasoning.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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