One of the community dishes on my latest weekend at The Ridge was Discada. Discada is a dish from northern Mexico. It gets its name from the pan that it is cooked in, which is a plow disc with its center hole welded shut. Our Discada was a community effort that included chopping of all of the various ingredients and keeping our host company while he cooked outside. I did my best imitation of my father and provided unsolicited cooking advice throughout the process. The results were as delicious as they look. You can create this recipe at home even if you do not have a discada pan. I suggest using a paella pan or even a wok. Also, while this recipe is a heavy meat recipe, there is no reason why you can’t use any ingredient that you like and follow the same basic technique.
Chopping the ingredients.
Chopping the meats.
Bacon and Chorizo in the Discada pan.
Veggies, beer and spices in the pan.
- 1 C Pork Shoulder
- 1 C Bacon
- 1 C Flank Steak
- 1 C Chorizo
- 1 Jalapeño pepper, diced
- 2 medium tomatoes, diced
- 1 medium onion, diced
- 2 green peppers, diced
- 2 tsp cumin
- 1/2 tsp oregano
- 1/3 cup cilantro
- Salt and pepper to taste
- 1 btl beer
- If you don’t have a discada pan, use a paella pan or a wok. Place it on medium heat.
- Start by browning the bacon.
- Once the fat is partially rendered from the bacon, add the chorizo.
- Once the chorizo is browned, add the pork, and then the beef.
- Once each of the meats is browned, add the veggies (peppers, tomato and onion).
- Let the vegetables sweat down a bit, then add the beer and spices and bring to a boil.
- Reduce heat and simmer the dish until everything has come together. Approx. 30 mins.
- Taste and adjust the seasonings before serving.
- Serve with tortillas and any other condiments of your choice including guacamole, cheese, sour cream, etc.
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