Easy Discada Recipe
Discover how to make authentic Mexican Discada, a versatile and flavorful dish cooked on a large metal disc. Perfect for tacos or as a main course!
Ingredients
- 8 oz smoked bacon
- 8 oz beef hot dogs
- 1 lb pork chorizo
- 14 oz pork loin (remove silver skin)
- 2.5 lbs boneless chuck steak
- 2 bell peppers (red and green), medium diced
- 1 medium onion, medium diced
- 6 oz tomatoes, medium diced
- 4 garlic cloves, minced
- 1/4 bunch cilantro, chopped
- 3 serrano peppers, whole
- 4 spring onions, whole
- 1 cup low-sodium beef broth
- 1 tsp salt (to taste)
- Corn tortillas
- Mexican salsa
- Lime juice
Instructions
- Medium dice the bell peppers, onion, and tomatoes. Mince the garlic cloves and chop the cilantro. Keep the serrano peppers and spring onions whole to maintain their flavor and texture during cooking. Preheat your grill to 350°F-400°F. If you're using a wok, ensure it's clean and dry before adding oil to prevent sticking. Place the bacon on the hot wok or grill. Stir occasionally until it begins to brown and become crispy. Add the pork loin to the wok with the bacon. Cook until the pork is fully cooked and the bacon is crispy and brown. Remove and set aside.Add the chuck steak to the wok. Cook until it releases its juices and begins to brown as the liquid evaporates. Remove and set aside.Add the sliced hot dogs to the wok. Cook until they are browned, adding a bit of oil if necessary. Remove and set aside.Add the chorizo to the wok. Break it apart and stir until fully cooked. Remove and set aside. In the same wok, sauté the diced onions until they are slightly softened. Add the bell peppers and minced garlic, cooking until the peppers begin to soften. Stir in the whole serrano peppers and diced tomatoes. Cook until the tomatoes have slightly softened.Return all the cooked meats to the wok. Pour in the beef broth and add half of the chopped cilantro. Mix to combine and let it cook until the broth evaporates, coating all ingredients and making them moist and juicy.Add salt to taste and the remaining cilantro. Mix well to ensure all flavors are balanced.Heat the corn tortillas on the grill or in a pan. Spoon the Discada mixture onto the tortillas, top with Mexican salsa and a squeeze of lime juice. Serve immediately and enjoy!