2 tablespoon Vegetable Oilor lard
2 thick slices bacondiced
1 Chorizo crumbledabout 2 oz
½ Lb. Pork meatcut into small cubes
1 Lb. sirloinor rib seye cut into small cubes
1 cup white oniondiced
1 green bell pepperdiced
2 serrano peppersdiced
2 hot dog sausageschopped
4 cups tomatoeschopped
1 cup beerroom temperature
Salt and pepperto taste
⅓ cup cilantrochopped
Discada is a very popular dish all over Mexico, but originates in Northern Mexico. Discada is a mixture of grilled meats (often sausage, chorizo, ham, bacon and flank steak but can include a differet variety depending on region) as well as onion, pepper, jalapeño and sometimes cheese. The thing that makes this dish so special is the metal discs it is prepared on (Discada = “disc”) which are traditionally used in agriculture.
How to Make Discada:
- In a large frying pan, heat the oil over medium-high heat.
- Once hot, add the bacon and cook until crispy. Remove and place on a plate to drain excess fat.
- Next, in the same frying pan, cook the chorizo, about 5-6 minutes. Remove and place on the plate with the bacon.
- Now, add the pork meat and cook for about 7 minutes and then remove. Don’t worry if it doesn’t yet look well done, it will finish cooking with the rest of the ingredients.
- Add the beef to the frying pan and cook for 8 minutes. Remove and place with the other already cooked ingredients.
- Stir in the diced onion and peppers in the frying pan and cook for about 3 minutes.
- Add the already cooked meat and the diced tomatoes.
- Cook for about 10 minutes (by this time, the tomatoes will start releasing their juices).
- Next, pour the beer, season with salt and pepper, and cover. Keep cooking for another 5 minutes until all the meats are soft and well cooked.
- Just before serving, stir in the chopped cilantro.
- Enjoy with a side dish of creamy guacamole, pinto beans, and a stack of warm flour tortillas. This dish is typically prepared in a disc-like pan, almost like a paella pan on an outdoor grill.