DISCADA RECIPE RECIPES

DISCADA RECIPE | MYRECIPES

Discada Recipe | MyRecipes image

This savory, spicy dish is essentially a stir-fry made for meat-lovers. A great, hearty meal to serve for a crowd, you’ll definitely want to pull out your largest skillet (or even a large wok would be great) for this recipe; you’ll also want to make sure you have a wooden spoon handy for scraping the bottom of the pan. If you want to tone the heat down a bit, simply omit one of the jalapeños. There will be a decent amount of liquid left in the pan after you’ve cooked the various meats (trust us, don’t skip the hotdogs), but your vegetables will ultimately soak up this flavorful cooking liquid, yielding an incredible filling for tacos. Discada is also excellent served alongside eggs for a seriously hearty breakfast dish.

Provided by Paige Grandjean

Total Time 45 minutes

Yield Serves 6 (serving size: about 3/4 cup)

Number Of Ingredients 18

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

Steps:

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.
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.
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.

DISCADA RECIPE - RECIPES.NET

Discada Recipe - Recipes.net image

Enjoy a savory dish with a kick in this Mexican discada recipe, packed with chorizo, pork tenderloin, and spices, on toasty tortillas.

Provided by Joji

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 22

Ingredients

4 slices (about 5 oz) thick-cut, chopped bacon
½ lb casings removed fresh Mexican chorizo
1 (about 2½ cups) cut into ¼-inch pieces large russet potato
¼ cup divided canola oil
2¼ tsp divided kosher salt
½ lb cut into ½-inch pieces pork tenderloin
½ lb cut into ½-inch pieces hanger steak
2 cut into ½-inch pieces hot dogs
1 (about 2 cups) chopped large yellow onion
1 (about 1¼ cups) chopped medium red bell pepper
2 halved lengthwise jalapeño chiles
2 tsp ground cumin
½ tsp black pepper
2 (about 1½ cups) chopped plum tomatoes
3 cloves (about 1 tbsp)chopped garlic cloves
¾ cup such as Dos Equis Mexican lager beer
½ cup (from 1 large bunch) chopped fresh cilantro
corn tortillas
pico de gallo
avocado
fresh cilantro
lime wedges

Steps:

Cook bacon in a large skillet over medium-high, stirring occasionally, for about 6 minutes until just starting to crisp. Add chorizo; cook, stirring to break into pieces, for 4 to 6 minutes until chorizo is browned and bacon is crisp. Using a slotted spoon, transfer bacon and chorizo to a large bowl, reserving drippings in skillet.
Add potato, 2 tablespoons of oil, and ¾ teaspoon of salt to skillet. Cook, stirring occasionally for about 8 minutes until potatoes are tender and browned. Transfer potato to bowl with bacon mixture.
Add pork, steak, hot dogs, and the remaining oil. Cook, stirring occasionally, for 5 to 6 minutes until browned. Using a slotted spoon, transfer the pork mixture to the bowl with the bacon mixture.
Add onion, bell pepper, jalapeños, cumin, black pepper, and remaining salt; cook, stirring occasionally, for about 8 minutes until tender. Add tomatoes and garlic; cook, stirring often for about 4 minutes until tomatoes have softened.
Stir in beer, cilantro, and bacon mixture. Reduce temperature to medium-low; cook, stirring occasionally, for about 10 minutes until liquid has mostly evaporated.
Serve in tortillas with desired toppings. Enjoy!

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