Here’s a simple and delicious recipe for Mexican Chorizo with Potatoes and Beans — a classic, comforting dish often enjoyed for breakfast, lunch, or dinner. You can eat it on its own, with tortillas, or as a taco filling.
🌶️ Mexican Chorizo with Potatoes and Beans
📝 Ingredients:
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1 lb (450g) Mexican chorizo, casing removed
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2 medium potatoes, peeled and diced (Yukon gold or russet work well)
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1 can (15 oz) pinto or black beans, drained and rinsed (or 1½ cups cooked beans)
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½ onion, finely chopped
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2 cloves garlic, minced
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2 tbsp oil (vegetable or olive oil)
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Salt and pepper, to taste
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Optional toppings: chopped cilantro, diced onion, crumbled queso fresco, hot sauce
🍳 Instructions:
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Cook the potatoes:
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In a large skillet over medium heat, add 1 tablespoon of oil.
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Add diced potatoes with a pinch of salt and cook, stirring occasionally, for about 10-12 minutes until golden and tender. Remove and set aside.
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Cook the chorizo:
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In the same skillet, add the chorizo (no oil needed—chorizo releases fat).
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Break it up with a spatula and cook for 5–7 minutes, until fully browned and slightly crispy.
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Add aromatics:
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Add chopped onion and cook for 2–3 minutes until softened.
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Stir in garlic and cook for another 30 seconds.
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Combine potatoes and beans:
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Add the cooked potatoes and beans to the skillet.
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Stir to combine everything and let it cook for another 5 minutes so the flavors meld.
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Taste and adjust seasoning with salt and pepper.
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Serve:
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Serve hot with warm corn or flour tortillas, or enjoy it with eggs, rice, or on toast.
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Top with cilantro, queso fresco, or your favorite salsa.
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