Discada 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.
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.
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