Traditional

Discada Norteña

Name: Discada Norteña
Total time: 1 h
Yield: 12 tacos
Cuisine: Mexican
Ingredients: 1 1/2 lb Beef sirloin, diced small; 8 oz Bacon, chopped; 8 oz Mexican chorizo, casings removed; 1 White onion, diced; 1 Poblano chile, diced; 1 Jalapeño, minced; 2 Roma tomatoes, diced; 3 Garlic cloves, minced; 1/2 cup Mexican lager; 1 tbsp Worcestershire sauce; to taste Salt and black pepper; 1/2 cup Cilantro, chopped; 1 cup Salsa roja; to serve Lime wedges; 12 Flour tortillas

The Chihuahua plow-disc mixed grill — bacon rendered first, then chorizo, diced beef, peppers, and tomato all folded together and simmered in lager until the whole disc tastes like the campfire. One pan, layered in strict order, eaten in flour tortillas.

Time: 1 hr
Heat
Yield: 12 tacos
Region: Chihuahua

Ingredients

The disc

To build

Method

Heat a disco, wok, or your widest skillet over a hot fire and render the bacon until the fat runs and the pieces begin to crisp.
Add the chorizo and break it up into the bacon fat until it darkens and stains everything red.
Push the meats to the rim, crank the heat, and sear the diced sirloin in the center until browned all over.
Advertisementslot: recipe-midsteps
Fold in the onion, poblano, jalapeño, and garlic and cook until softened, then add the tomatoes.
Pour in the lager and Worcestershire, mix everything from the edges into the middle, and simmer until the liquid tightens into a glaze.
Taste for salt and pepper, warm the flour tortillas on the edge of the disc, and serve the discada straight from the pan with cilantro, salsa, and lime.