Some Mexican recipes are known and loved everywhere, with burritos, tacos and enchiladas being familiar all over. But then how about discada? Have you heard about this south of the border dish?
Discada is a type of meat-based stir fry and it’s a lovely recipe to whip up for a crowd. You’ll need a large wok or skillet, as well as your trusty wooden spoon to scrape all those tasty stuck-on bits off the bottom of the pan.
You can tweak the flavor if you want, perhaps adjusting the amount of jalapeno depending how spicy or mild you prefer your food. You might be surprised how much liquid is left in the pan after cooking the meats but don’t worry – the vegetables will soak most of it up. Discada is great served with eggs for breakfast, or you can use it as a flavorful taco filling.
Why You’ll Love the Recipe:
Discada isn’t one of the best-known Mexican dishes but it’s definitely one of the most delicious. It’s a kind of stir fry that’s made with a variety of different meats and vegetables.
How to Serve It:
Discada is great as a filling for tacos or you can enjoy it for breakfast or brunch with some fried eggs on the side.
Want to save this recipe?
Can You Make It Ahead?
Yes, you can prepare it in advance and reheat it.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
You can experiment with other meats and add any other vegetables you want. You can also adjust the amount of jalapenos to change the heat factor.
This Mexican version of stir fry is truly delicious. It pairs a variety of different kinds of meats with vegetables and south of the border seasonings. You’ll enjoy this as a taco filling or even as a new brunch favorite with fried eggs on top.
Discada Recipe
Ingredients
- ½ pound Mexican chorizo skins discarded
- 5 ounces chopped thick-cut bacon
- ¼ cup canola oil
- 1 large russet potato in ¼-inch cubes
- ½ pound pork tenderloin in ¼-inch
- 2 ¼ teaspoons salt
- 2 hot dogs in ½-inch pieces
- ¼ pound hanger steak in ½-inch pieces
- 2 hot dogs in ½-inch pieces
- 2 jalapeno peppers halved lengthwise
- 1 chopped large onion
- 1 chopped red bell pepper
- 2 teaspoons ground cumin
- 2 chopped plum tomatoes
- ½ teaspoon black pepper
- 3 chopped garlic cloves
- ½ cup chopped cilantro
- ¾ cup Mexican beer eg Dos Equis
- Corn tortillas avocado, pico de gallo, cilantro, and lime wedges, to serve
Instructions
- Fry the bacon in a skillet for about 6 minutes or until starting to crisp.
- Add the chorizo and cook until the bacon is crisp and the chorizo is browned.
- Transfer the chorizo and bacon to a bowl, using a slotted spoon.
- Leave the drippings in the skillet.
- Now add the potato to the skillet, with 2 tablespoons of oil and ¾ teaspoon salt.
- Cook for 8 minutes or until the potatoes are tender, and then transfer the potatoes into the bowl with the bacon.
- Add the pork, hot dogs and steak to the skillet along with 2 tablespoons of oil.
- Cook for 5 or 6 minutes or until browned, then transfer the meat into the bowl with the potatoes and other meat.
- Add the onion, jalapeno, bell pepper, cumin, and black pepper to the skillet with 1½ teaspoon of salt and cook for about 8 minutes until tender.
- Add the garlic and tomatoes and cook for a further 4 minutes or until the tomatoes are soft.
- Next, add the beer, bacon mixture and cilantro.
- Turn the temperature down and cook for 10 minutes or until most of the liquid has evaporated.
- Serve hot with your favorite toppings.
