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Discada norteña
Mixed-meat skillet with peppers and onions
Chihuahua's mixed-meat feast cooked on a plough disc with peppers and onions
MexicanIn Chihuahua and across the northern ranchlands, discada is party food: a worn-out plough disc is set over a wood fire and filled, one by one, with bacon, pork chorizo, beef, ham and sausages, then peppers, onions and tomatoes, while everyone stands around with tortillas. It is a big, smoky, pork-heavy dish, made with pork bacon, pork chorizo and ham, and many cooks splash in beer near the end, for which stock is a fine alcohol-free swap. At home, a large wok or your widest heavy skillet does the job. Serve it straight from the pan with corn tortillas, salsa and lime. Chef's tip: add the meats in order, fattiest first, so each one browns in the fat of the last.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the meats
- 9 oz smoked pork baconcut into 2 cm pieces
- 9 oz fresh pork chorizoskin removed, crumbled
- 1 ⅓ lb beef sirloin or rump steakcut into 2 cm cubes
- 5 ½ oz cooked hamdiced
- 4 frankfurter-style sausagessliced into rounds
- 1 tsp salt
- 1 tsp ground black pepper
For the vegetables
- 2 white onionssliced
- 2 green pepperssliced
- 2 jalapeño chilliessliced
- 3 tomatoeschopped
- ¾ cup lager-style beer (optional)optional; or the same amount of beef stock plus 1 tsp lime juice for alcohol-free
To serve
- 16 corn tortillas (optional)warmed
- 2 limes (optional)cut into wedges
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Method
0/7 doneStep 1: Set a disc, large wok or your widest heavy skillet over a medium heat. Add 9 oz smoked pork bacon and cook, stirring now and then, until the fat has run and the bacon is golden and crisp.
8 minStep 2: Push the bacon to the sides, add 9 oz fresh pork chorizo and fry, breaking it up, until it is cooked through and no longer pink (160°F), and the fat runs red.
6 minStep 3: Turn the heat up to high and add 1 ⅓ lb beef sirloin or rump steak with 1 tsp salt and 1 tsp ground black pepper. Cook, stirring only every minute or so, until browned on all sides. Don't crowd the pan with all the meats at once: that is the usual reason discada stews grey instead of browning; cook in two batches if your pan is small.
8 minStep 4: Add 5 ½ oz cooked ham and 4 frankfurter-style sausages and fry until the sausages are browned at the edges and piping hot throughout (160°F).
5 minStep 5: Add 2 white onions, 2 green peppers and 2 jalapeño chillies and stir-fry until softened and lightly charred at the edges.
6 minStep 6: Stir in 3 tomatoes and the beer or stock if using, scrape up the browned bits from the bottom and simmer until the juices have reduced to a glossy coating.
8 minStep 7: Taste for salt and serve straight from the pan with warm tortillas and lime wedges, so everyone makes their own tacos.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 36 g
- Carbs
- 9 g
- Fat
- 38 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does discada norteña take?
- About 70 minutes in total: 25 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of ground black pepper?
- Black peppercorns, freshly ground, same amount.
- What can I use instead of white onions?
- 2 shallots per onion.
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