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Disc Cooking Recipe

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Discada Recipe | MyRecipes

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: EasyRecipesCooking.com

Total time: 45 minutes

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


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


  • 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 for Your Next Meal

Discada is a dish originating from Northern Mexico, traditionally made in a large skillet over an open fire made of a plow disc, or harrow disc.

Provided by: EasyRecipesCooking.com

Categories: Breakfast

Total time: 55 minutes

Prep time: 10 minutes

Cook time: 45 minutes

Yield: 2


1 Russet Potatoes
1 Vegetable oil
1 Jalapeno
1 Oregano
1 Beef
1 Ground Cumin
⅛ cup Worcestershire sauce
1 Black Pepper
1 Pork
1 Chicken
1 Chorizo sausage
1 Sliced Bacon
1 Bell peppers
1 Onions
1 Chipotle chilies
1 cup Chicharrones
1 Thyme
1 Garlic
1 Serrano peppers
1 Tomatoes
1 Shredded cheese (optional)
1 Cilantro
1 beer
1 Salt


  • Heat the oil in the skillet over medium-high heat. Then, add the potatoes, jalapeno, oregano, cumin, and black pepper. Cook for about 15 minutes or until potatoes is tender. Next, add the beef and pork to the pan and cook for about 10 minutes or until the meat browns completely.
  • After the beef and pork have cooked, add the chicken, chorizo sausage, bacon, bell peppers, onions, chipotle chilies, green plantain, thyme, garlic, serrano peppers, tomatoes, and cilantro to the pan. Cook for about 15 minutes or until vegetables is tender.
  • Add the chicken broth (or water), Worcestershire sauce, chicharrones, and beer to the pan. Cook for an additional 15 minutes or until the liquid has reduced by half. Season with salt and pepper to taste. Now, serve with shredded cheese and enjoy.

Nutrition Facts:

Calories 1246 kcal, CarbohydrateContent 39 g, ProteinContent 93 g, FatContent 78 g, SaturatedFatContent 25 g, TransFatContent 1 g, CholesterolContent 353 mg, SodiumContent 1586 mg, FiberContent 6 g, SugarContent 11 g, UnsaturatedFatContent 42 g, ServingSize 1 serving

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