Discada Norteña

Discada is a flavorful, hearty dish that originates from the northern region of Mexico, particularly favored in Monterrey. It's a delightful medley of various meats, vegetables, and spices, all infused with the rich flavor of beer. Traditionally cooked on a large disc-shaped griddle, this recipe brings a taste of Mexico's culinary tradition into your kitchen. Enjoy Discada wrapped in warm corn tortillas or as a filling for quesadillas.

Ingredients:

🥓 8 oz smoked bacon
🌶️ 8 oz pork chorizo
🥩 1 lb beef top round
🍗 1 lb chicken breast
🐖 1 lb pork butt
🧄 3 garlic cloves, minced
🧅 1 onion, chopped
🌭 14 oz grill sausage, sliced
🫑 1 green bell pepper, sliced
🫑 1 red bell pepper, sliced
🫑 1 orange bell pepper, sliced
🧂 1 tbsp onion powder
🌶️ 1 tbsp paprika
🍺 1 beer (preferably dark)
🥫 1 (12 oz) can tomato paste
🧂 Salt to taste
🌶️ Black pepper to taste

Instructions:

1. Prep the Ingredients: Gather all your ingredients and have them ready. Slice the meats and vegetables as instructed.

2. Cook the Bacon and Chorizo: Heat a large skillet, wok, or traditional disco over medium heat. Add the bacon and cook until it begins to release its fat. Stir in the chorizo, breaking it up with a spoon, and cook until it renders its fat as well.

3. Add the Meats: Increase the heat slightly and add the beef, pork, and chicken in stages, allowing each to brown and cook through, stirring occasionally.

4. Season and Soften: Season the mix with salt and black pepper. Add the minced garlic and chopped onion. Cover and let it cook until the onion softens.

5. Incorporate Vegetables and Sausage: Introduce the grill sausage slices and sliced bell peppers. Sprinkle in the onion powder and paprika, giving everything a good stir.

6. Infuse with Beer and Tomato Paste: Pour in the beer and add the tomato paste. Mix thoroughly to combine all the flavors, cover, and let it simmer until the liquid reduces and thickens.

7. Serve: Once the mixture is thick and cooked through, serve it warm in corn tortillas or as a rich filling for quesadillas.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Equipment Needed: Large skillet, wok, or disco, spatula or wooden spoon.

Cooking Tips: Adjust spices to taste, and feel free to use your favorite beer. The key is to ensure the meats and vegetables meld together, absorbing that rich, beer-infused flavor.
Servings: 6-8

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Discada Norteña