How to make Discada
Ingredients
4 thick-cut bacon slices (about 5 oz.), chopped
½ pound fresh Mexican chorizo, casings removed
1 large russet potato, cut into 1/4-in. pieces (about 2 1/2 cups)
¼ cup canola oil, divided
2 ¼ teaspoons kosher salt, divided
½ pound pork tenderloin, cut into 1/2-in. pieces
½ pound hanger steak, cut into 1/2-in. pieces
2 hot dogs, cut into 1/2-in. pieces
1 large yellow onion, chopped (about 2 cups)
1 medium-size red bell pepper, chopped (about 1 1/4 cups)
2 jalapeño chiles, halved lengthwise
2 teaspoons ground cumin
½ teaspoon black pepper
2 plum tomatoes (about 10 oz.), chopped (about 1 1/2 cups)
3 garlic cloves, chopped (about 1 Tbsp.)
¾ cup Mexican lager beer (such as Dos Equis)
½ cup chopped fresh cilantro (from 1 large bunch)
Corn tortillas, pico de gallo, avocado, fresh cilantro, and lime wedges
Instructions:
Step 1
Cook bacon in a large skillet over medium-high, stirring occasionally, until just starting to crisp, about 6 minutes.
Add chorizo; cook, stirring to break into pieces, until chorizo is browned and bacon is crisp, 4 to 6 minutes.
Using a slotted spoon, transfer bacon and chorizo to a large bowl, reserving drippings in skillet.
Step 2
Add potato, 2 tablespoons of the oil, and 3/4 teaspoon of the salt to skillet.
Cook, stirring occasionally, until potatoes are tender and browned, about 8 minutes.
Transfer potato to bowl with bacon mixture.
Add pork, steak, hot dogs, and remaining 2 tablespoons oil.
Cook, stirring occasionally, until browned, 5 to 6 minutes.
Using a slotted spoon, transfer pork mixture to bowl with bacon mixture.
Step 3
Add onion, bell pepper, jalapeños, cumin, black pepper, and remaining 1 1/2 teaspoons salt; cook, stirring occasionally, until tender, about 8 minutes.
Add tomatoes and garlic; cook, stirring often, until tomatoes have softened, about 4 minutes.
Stir in beer, cilantro, and bacon mixture.
Reduce temperature to medium-low; cook, stirring occasionally, until liquid has mostly evaporated, about 10 minutes.
Serve in tortillas with desired toppings.
Nutrition Information:
Calories: 550 calories | Protein: 25 grams | Carbohydrates: 20 grams | Dietary Fiber: 3 grams | Sugars: 2 grams | Fat: 40 grams | Saturated Fat: 12 grams | Cholesterol: 70 milligrams | Sodium: 1100 milligrams
Frequently Asked Questions:
What is Discada, and where does it originate from?
Discada is a Mexican dish that hails from the northern regions of Mexico, particularly in states like Chihuahua and Nuevo Leon.
It’s a flavorful, hearty dish traditionally cooked on a large, round disc-shaped griddle, which is where it gets its name.
The dish typically features a variety of meats and vegetables, resulting in a rich and satisfying meal.
Can I adjust the spiciness of this dish?
Yes, you can adjust the spiciness to your preference.
The heat in this dish primarily comes from the jalapeño chiles and chorizo.
To make it milder, you can remove the seeds and membranes from the jalapeños or reduce the amount of chorizo used.
Conversely, for more heat, you can keep the seeds and membranes or add extra jalapeños.
What can I use as toppings for serving?
This dish is versatile, and you can serve it with various toppings.
Common choices include fresh cilantro, lime wedges for squeezing over the top, diced avocado, and pico de gallo (a fresh tomato salsa).
You can also add some shredded cheese or sour cream if desired.
Can I make this dish vegetarian or vegan?
Yes, you can modify this recipe to be vegetarian or vegan.
Simply omit the bacon, chorizo, and meats, and replace them with plant-based alternatives like vegan chorizo or extra vegetables.
Be sure to use vegetable oil instead of canola oil, and ensure your beer is vegan-friendly if using it.
What type of beer should I use in this recipe?
The recipe suggests using Mexican lager beer, such as Dos Equis.
However, you can use any light beer or lager of your choice.
If you prefer not to use alcohol, you can substitute with vegetable broth for a similar flavor profile.
Can I use different types of meat in Discada?
Yes, Discada is known for its versatility in meat selection.
The recipe includes a combination of bacon, chorizo, pork tenderloin, hanger steak, and hot dogs, but you can certainly customize it based on your preferences.
Popular meat choices also include beef cuts like skirt steak or pork cuts like pork belly.
Feel free to get creative with your selection.
What can I serve with Discada besides tortillas?
While serving Discada in warm corn tortillas is a classic and delicious way to enjoy it, you can also consider other accompaniments.
Popular choices include pico de gallo (a fresh tomato salsa), slices of avocado, extra fresh cilantro, and lime wedges for a burst of citrus flavor.
Some people even enjoy it with rice or beans on the side.
Can I make Discada spicier or milder?
Yes, you have control over the spiciness of Discada.
The level of heat primarily comes from the jalapeño chiles and the chorizo.
To make it spicier, you can keep the seeds and membranes in the jalapeños or add extra jalapeños.
For a milder version, remove the seeds and membranes or reduce the amount of jalapeños used.
Is there a vegetarian or vegan version of Discada?
While traditional Discada is meat-heavy, you can certainly create a vegetarian or vegan version by omitting the animal products and focusing on vegetables.
You can use plant-based chorizo, tofu, or meat substitutes as alternatives.
Adjust the seasonings and spices to suit your dietary preferences.
