Discada Norteña
- 🥓 1/2 lb bacon, chopped
- 🌭 1/2 lb chorizo
- 🍖 1/2 lb beef sirloin, thinly sliced
- 🍗 1/2 lb chicken breast, thinly sliced
- 🌭 4 hot dogs, sliced
- 🧅 1 large onion, diced
- 🫑 1 bell pepper, diced
- 🌶️ 2 jalapeños, diced
- 🍅 4 tomatoes, diced
- 🧄 4 cloves garlic, minced
- 🫘 1 cup cooked pinto beans
- 🧂 Salt and pepper, to taste
- 🌿 Fresh cilantro, chopped (for garnish)
- 🍋 Lime wedges (for serving)
- 🌮 Corn or flour tortillas
Discada Norteña is a traditional mixed meat dish from Northern Mexico, cooked on a large disc-shaped plow disk, known as a "disco." This hearty meal combines various meats and vegetables, resulting in a flavorful and communal dish perfect for gatherings.
Ingredients
🥓 1/2 lb bacon, chopped
🌭 1/2 lb chorizo
🍖 1/2 lb beef sirloin, thinly sliced
🍗 1/2 lb chicken breast, thinly sliced
🌭 4 hot dogs, sliced
🧅 1 large onion, diced
🫑 1 bell pepper, diced
🌶️ 2 jalapeños, diced
🍅 4 tomatoes, diced
🧄 4 cloves garlic, minced
🫘 1 cup cooked pinto beans
🧂 Salt and pepper, to taste
🌿 Fresh cilantro, chopped (for garnish)
🍋 Lime wedges (for serving)
🌮 Corn or flour tortillas (for serving)
Equipment
• Disco (plow disk) or large skillet
• Spatula
• Knife and cutting board
• Serving platter
Prep Time
30 minutes
Cook Time
1 hour
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 350
• Protein: 20g
• Carbohydrates: 15g
• Fat: 22g
Instructions
1. Cook the Bacon and Chorizo
o Heat the disco or large skillet over medium heat.
o Add the chopped bacon and cook until it starts to render fat.
o Add the chorizo and cook until both are browned and crispy.
o Remove the bacon and chorizo, leaving the rendered fat in the pan.
2. Sauté the Meats
o In the same pan, add the sliced beef sirloin and cook until browned.
o Push the beef to the side and add the sliced chicken breast; cook until no longer pink.
o Add the sliced hot dogs and cook until they are slightly browned.
3. Cook the Vegetables
o Add the diced onion, bell pepper, jalapeños, and minced garlic to the pan.
o Sauté until the vegetables are softened and fragrant.
4. Combine Ingredients
o Return the cooked bacon and chorizo to the pan.
o Add the diced tomatoes and cooked pinto beans.
o Stir everything together and cook for an additional 10-15 minutes, allowing the flavors to meld.
o Season with salt and pepper to taste.
5. Serve
o Transfer the discada to a serving platter.
o Garnish with freshly chopped cilantro.
o Serve with lime wedges and warm tortillas on the side.
Cooking and Serving Tips
• Variations: Feel free to add other meats like ham or pork, and vegetables such as mushrooms or zucchini.
• Serving Suggestions: Serve with salsa, guacamole, and pickled jalapeños for added flavor.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Enjoy your Discada Norteña!
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