Northern Mixed-Meat Discada

Be the first to rate

(No Ratings Yet)

Loading...

Discada Norteña is a festive Northern Mexican dish traditionally cooked outdoors on a concave steel plow disc over an open wood fire, where multiple meats sizzle together with onions and peppers. At home, a large cast-iron skillet or wok replicates the wide, sloped cooking surface that gives the dish its signature caramelized edges. It is meant to be shared with a crowd, scooped into warm tortillas with fresh salsa and lime.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 5 gSugar
• 42 gProtein
• 1180 mgSodium
• 780 mgPotassium
• 70 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the meats

• 1 lb beef skirt or flank steak, diced into 1/2-inch pieces
• 1 lb boneless pork shoulder, diced into 1/2-inch pieces
• 8 oz Mexican chorizo, casing removed
• 6 oz thick-cut bacon, chopped
• 8 oz smoked ham, diced into 1/2-inch cubes
• 8 oz longaniza or smoked sausage, sliced into 1/2-inch rounds
• 2 tbsp vegetable oil or lard

For the vegetables and aromatics

• 3 medium white onions, sliced into half moons
• 3 bell peppers (red, green, yellow), stemmed, seeded, and sliced
• 4 Roma tomatoes, chopped
• 4 garlic cloves, minced
• 2 jalapeños, stemmed and thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp fresh lime juice

For the seasoning

• 2 tsp Mexican oregano
• 1 1/2 tsp ground cumin
• 1 tsp freshly ground black pepper
• 1 tbsp kosher salt, plus more to taste
• 1/2 tsp ground chipotle or smoked paprika
• 1/2 cup Mexican lager beer, optional

For serving

• 16 warm corn tortillas
• 2 limes, cut into wedges
• 1 avocado, sliced
• Salsa verde or pico de gallo, to taste

Directions

1. Heat the oil in a 14-inch cast-iron skillet or wok over medium-high heat until shimmering. Add the bacon and cook 3 to 4 minutes until the fat renders and pieces begin to crisp.
2. Add the chorizo and longaniza; break up the chorizo with a wooden spoon and cook 4 to 5 minutes until deeply browned. Transfer both to a bowl with a slotted spoon, leaving the rendered fat in the pan.
3. Season the diced beef and pork with 1 teaspoon of the salt and the black pepper. Add the beef and pork to the skillet in a single layer and sear, undisturbed, for 3 minutes until a deep crust forms. Stir and continue cooking 4 to 5 minutes more until well browned. Add the ham and cook 2 more minutes, then return the bacon and chorizo mixture to the pan.
4. Push the meats to the outer edges of the skillet, forming a ring, and pile the onions and bell peppers in the center. Cook 4 to 5 minutes, stirring the vegetables only, until they begin to soften and char at the edges.
5. Stir the tomatoes, garlic, jalapeños, oregano, cumin, and chipotle into the center. Pour in the beer (if using) and cook 3 to 4 minutes, mashing the tomatoes with the spoon until a thick, glossy sauce coats everything.
6. Fold the meats and the sauce together so every piece is coated, and spread the mixture back into an even layer. Cook 5 to 7 minutes more, stirring occasionally, until the liquids have reduced and the edges of the meat are crisp and caramelized.
7. Taste and adjust salt. Off the heat, sprinkle the cilantro over the top and squeeze the lime juice across the surface.
8. Serve straight from the skillet at the table with warm tortillas, lime wedges, sliced avocado, and salsa on the side so everyone can build their own tacos.

Cook’s Notes

• The authentic plow disc is a concave steel disc about 36 inches wide; a 14-inch cast-iron wok or paella pan is the closest home stand-in because the sloped sides give the meat more surface area to brown.
• Always brown each protein in stages so the pan stays hot and you build deep fond instead of steaming the meat.
• Add the ham early because it needs more time to caramelize than the fresh meats.
• Discada is even better the next day; store leftovers in the fridge up to 4 days and reheat in a dry skillet to revive the crust.
• Serve with charro beans, Mexican rice, and cold beer for a complete Norteño feast.

You might also like

Americas

Yucatan Sour Orange Grilled Pork Steaks

Americas

Oaxacan Yellow Chicken Mole

Americas

Huevos Divorciados Classic

Desserts

Classic Mexican Three-Milk Sponge Cake