Despite its origins in Northern Mexico, Discada is a popular dish throughout the country. Discada is a combination of grilled meats (often sausage, chorizo, ham, bacon, and flank steak, though other meats may be used depending on location), onion, pepper, jalapenos, and occasionally cheese. The metal discs (Discada, which means “disc”) that are used to produce this meal are typically employed in agriculture, which is what makes it so unique.
- 2 tablespoon Vegetable Oil
- 2 thick slices of bacon
- 1 Chorizo crumbled
- ½ Lb. Pork meat
- 1 Lb. sirloin
- 1 cup white onion
- 1 green bell pepper
- 2 serrano peppers
- 2 hot dog sausages
- 4 cups tomatoes
- 1 cup beer
- Salt and pepper
- ⅓ cup cilantro
How to Make Discada
- Heat the oil over medium-high heat in a big frying pan.
- Add the bacon and fry it till crispy after it is heated. To drain the extra fat, remove it and set it on a dish.
- Next, saute the chorizo for 5–6 minutes in the same frying pan. Place on the platter with the bacon after being taken out.
- The pork has now been added; cook for about 7 minutes, then remove. If it doesn’t appear to be fully cooked yet, don’t panic; it will finish cooking when the other ingredients do.
- The beef should be added to the pan and cooked for 8 minutes. Remove and mix with the other ingredients that have already been cooked.
- In the frying pan, add the diced onion and peppers and cook for about 3 minutes.
- Add the diced tomatoes and the cooked beef.
- roughly 10 minutes of cooking (by this time, the tomatoes will start releasing their juices).