Chorizo con Papas is my kind of Sunday cook: fast, loud, and unapologetically satisfying. We start by blistering a simple jalapeño salsa—tomatoes, onion, garlic—then blend it with a pinch of Mexican oregano, bouillon, and lime so it hits bright and smoky at the same time. Butter-crispy potatoes get first dibs on the skillet; once they’re golden, I make a well and drop in fresh chorizo so it browns and seasons everything around it. From there it’s just pan-fried tortillas, a tangle of chorizo-potato, melty Oaxaca, a quick sour-cream drizzle, and cilantro on top. Zero fuss, maximum payoff—the kind of taco that makes you wonder why you ever settle for “just okay” dinners.
Chorizo con Papas (with Seared Jalapeño Salsa)
Ingredients
Seared Jalapeño Salsa
- 3 medium tomatoes quartered
- 1 large white onion cut into wedges
- 2 garlic clove peeled
- 2 jalapeños stem removed (seeds in = hotter)
- 2 tbsp neutral oil avocado/vegetable
- ½ tsp Mexican oregano crushed between fingers
- 1 tsp chicken bouillon powder or ½ cube, crumbled
- 2 fresh lime juice
- ¼ tsp kosher salt to start bouillon is salty
Potatoes & Chorizo
- 2 potatoes Yukon Gold or russet, peeled and cut into even ½-inch cubes
- 2 unsalted butter plus 1 tsp neutral oil, optional
- 16 fresh Mexican chorizo casings removed
- 1 Dan-O’s Chili Lime seasoning to taste (start ~1 tsp)
- Kosher salt & black pepper to taste
Tortillas & Toppings
- 12 corn tortillas 6-inch
- Neutral oil for frying tortillas
- Oaxaca cheese shredded or torn
- Sour cream thinned with a little lime juice or water (or Mexican crema)
- Cilantro finely chopped
- Lime wedges optional
Instructions
Make the Seared Jalapeño Salsa
- Sear: Heat oil in a large skillet over medium-high. Add tomatoes (cut-side down), onion, garlic, and jalapeño(s). Sear hard until blistered/charred in spots, 6–8 minutes, turning once or twice.
- Blend: Transfer to a blender. Add oregano, bouillon, 1 tbsp lime juice, and salt. Vent the lid (hot steam), cover with a towel, and blend smooth (or leave a little texture).
- Balance: Taste; add more lime for brightness, a pinch more salt/bouillon if needed. Too spicy? Add a splash of water or half a tomato.
- Optional: Simmer the salsa back in the skillet 2–4 minutes to melt the bouillon fully. Keep warm.
Fry the Potatoes
- Heat a large skillet over medium to medium-high. Add butter (and 1 tsp oil to protect it, if you like).
- Add potatoes in a single layer. Season with a pinch of salt and pepper. Cook, tossing every 2–3 minutes, until golden and starting to crisp, about 8–12 minutes.
- Sprinkle with Dan-O’s Chili Lime (start ~1 tsp) and toss.
Make a Well & Cook the Chorizo (One-Pan Move)
- Push potatoes to the edges to clear the center.
- Add chorizo to the center. Let it sear undisturbed 1–2 minutes, then break it up and cook until browned and rendered, 4–6 minutes.
- Fold potatoes back through the chorizo. Taste and adjust Dan-O’s, salt, and pepper. If too greasy, spoon off a bit; if too dry, add a small knob of butter and toss.
Pan-Fry the Tortillas
- In a separate skillet over medium to medium-high, add 1–2 tsp oil for soft/pliable tortillas (use more oil/time for lightly crisp).
- Warm each tortilla 10–15 sec per side (soft) or 25–45 sec (lightly crisp edges).
- Hold warm in a towel or a 200°F oven.
Assemble & Serve
- Tortillas down on the plate.
- Chorizo-potato mix on each tortilla.
- Oaxaca (1–2 tbsp per taco); tent with a lid 30–60 sec for extra melt.
- Sour cream drizzle (thin with a little lime or water; pinch of salt).
- Top with salsa and cilantro. Add lime if you like.
Video
@jefsmk Seared jalapeño salsa 🔥 + butter-crispy potatoes + chorizo. Oaxaca melt, sour cream drizzle, cilantro on top. Save this. #ChorizoConPapas #Jalapeño #TacoNight #OnePanMeals #FoodTok Stolen from @Kevin Ashton
♬ Home Cooking - Waderman
Notes
Notes & Swaps
- Heat swap: Use 1 habanero (stem removed) instead of jalapeño for extra heat; same sear/blend method.
- No sour cream? Mexican crema, thinned; or Greek yogurt + lime; or mash ½ avocado with lime and thin to drizzle.
- Seasoning saltiness: Dan-O’s and bouillon both bring salt—taste before adding more.
- Make-ahead: Salsa keeps 3 days in the fridge; re-brighten with a squeeze of lime.