Name: Discada Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 slices bacon; ½ lb Mexican chorizo; 1 russet potato; ¼ cup canola oil; 2¼ tsp kosher salt; ½ lb pork tenderloin; ½ lb hanger steak; 2 hot dogs; 1 large yellow onion; 1 medium red bell pepper; 2 jalapeño chiles; 2 tsp ground cumin; ½ tsp black pepper; 2 plum tomatoes; 3 garlic cloves; ¾ cup lager; ½ cup fresh cilantro; corn tortillas; pico de gallo; avocado; fresh cilantro; lime wedges

Discada Recipe, Mexican discada made of sauteed meat, vegetables, and chiles

Photos of Discada Recipe

Looking for a meaty snack? Look no further because this Discada recipe, fully-packed with different kinds of meat and mixed in with lots of chiles, will surely satisfy you!

If you’re wondering where the term “discada” originates, it’s actually from the disc-shaped pan. This is used in cooking the dish wherein each ingredient is spread out on the disc one at a time, over the heat of a flamed stove. But if you don’t have that special pan, a large skillet will work just as fine for this Mexican discada.

To make this discada recipe, first throw in some bacon and chorizos into a pan (their fats act as a non-stick agent). This will also add a delicious flavor to the potatoes. Then you can toss the potatoes right in, with oil and salt. Once those potatoes are nicely crisp and sauteed, set them aside with the bacon mixture.

Afterwards, add in the pork, steak, hot dogs, and a bit more oil. I personally love using hanger steak because they have loads of flavor and are extremely tender. If you can’t find it in the local butcher, just substitute it with sirloin, ribeye, or ground beef. It takes about 5 to 6 minutes for these meats to cook, but keep an eye on them by stirring occasionally! Then set them aside to make room for your chopped veggies next.

After all your meats have cooked, add in your chopped onions, peppers, tomatoes, garlic, and Discada seasoning of salt, pepper, and cumin. This is so your veggies can maintain some of their crisp. It won’t get soggy once you toss your Discada meats back into the pan. Now for extra flavor, add in the beer and cilantro together with the meat mixture. Make sure to let your beer reduce in that delicious meat-veggie mixture until the liquid has evaporated.

AND YOU’RE DONE! Make Discada tacos by serving them in warm tortillas with various toppings of your choice. Personally, I love the crunch of pico de gallo, creaminess of avocado, and refreshing flavors of cilantro and lime.

This Discada Recipe, a Mexican dish that mixes different kinds of grilled meat, is one of a kind! There’s at least 5 types of meat here, which is perfect for meat-lovers all around. Both cumin and jalapenos also elevate the dish with flavor and heat. You may also add vegetables like bell pepper, tomatoes, and potatoes to improve the texture and to make your dish even more filling. Your plate will be oozing with all the flavors infused in this Disacada mexicana!

How To Make Discada

Enjoy a savory dish with a kick in this Mexican discada recipe. It’s packed with hearty chorizo, pork, and chiles 一 all served on warm tortillas.

Prep: 10 mins

Cook: 35 mins

Total: 45 mins

Serves:

Ingredients

4 slices bacon, (about 5 oz), thick-cut, chopped
½ lb Mexican chorizo, fresh, casings removed
1 russet potato, (about 2½ cups), large, cut into ¼-inch pieces
¼ cup canola oil, divided
2¼ tsp kosher salt, divided
½ lb pork tenderloin, cut into ½-inch pieces
½ lb hanger steak, cut into ½-inch pieces
2 hot dogs, cut into ½-inch pieces
1 large yellow onion, (about 2 cups), chopped
1 medium red bell pepper, (about 1¼ cups), chopped
2 jalapeño chiles, halved lengthwise
2 tsp ground cumin
½ tsp black pepper
2 plum tomatoes, (about 1½ cups), chopped
3 garlic cloves, (about 1 tbsp), chopped
¾ cup lager, or any Mexican beer such as Dos Equis
½ cup fresh cilantro, (from 1 large bunch), chopped

To Serve (Optional):

corn tortillas
pico de gallo
avocado
fresh cilantro
lime wedges

Instructions

Cook bacon in a large skillet over medium-high, stirring occasionally, for about 6 minutes until just starting to crisp. Add the chorizo, then cook, stirring to break into pieces, for 4 to 6 minutes until chorizo is browned and bacon is crisp. Using a slotted spoon, transfer the bacon and chorizo to a large bowl, reserving drippings in a skillet.
Add the potatoes, 2 tablespoons of oil, and ¾ teaspoon of salt to the skillet. Cook, stirring occasionally for about 8 minutes, until the potatoes are tender and browned. Transfer the potatoes to a bowl with the bacon mixture.
Add the pork, steak, hot dogs, and the remaining oil. Cook, stirring occasionally, for 5 to 6 minutes, until browned. Using a slotted spoon, transfer the pork mixture to the bowl with the bacon mixture.
Add the onion, bell pepper, jalapeños, cumin, black pepper, and remaining salt. Cook, stirring occasionally, for about 8 minutes, until tender. Add tomatoes and garlic, then cook, stirring often for about 4 minutes until tomatoes have softened.
Stir in the beer, cilantro, and meat mixture. Reduce the temperature to medium-low, then cook, stirring occasionally, for about 10 minutes until the liquid has mostly evaporated.
Serve in tortillas with desired toppings like pico de gallo, avocado, cilantro, and lime wedges. Enjoy!