Up until a few years ago, I had never touched a computer. I know, hard to believe, but I work hard for many, many years in retail, until I suffered an injury to my back and left arm. While spending more time at home I felt the need to reconnect to my family and friends who lived far away. The first few months with the computer were very frustrating, but I am a fast learner… and here I am today. Thanks to facebook, I reconnected with my family in Monterrey, Mexico after almost 15 years. This recipe for Discada was shared with me by my cousin Victor. Of course, his version is prepared outdoors, most likely on a wood-fired grill and in a authentic discada pan. This tasty Mexican braised beef dish is loaded with flavors of both, Mexican and Spanish chorizo, bacon, chipotles, potatoes and a dark Mexican beer. This is my stove top adaptation for a hearty and deliciously rich Mexican Discada. The boys(co-workers) at my husband’s job, love when I prepare this for them. #mexicanfood #discada #familyrecipes
Yields up to 6 servings
6 ounces bacon, sliced small
6 cloves garlic, minced
5 ounces Mexican chorizo
5 ounces Spanish chorizo, sliced thin
1 1/2 pounds flank steak (or beef milanesa), cut into 1-inch chunks
1 medium white onion, diced
2 medium potatoes, diced
3 Roma tomatoes, diced
3 chipotles, minced
12 ounce Negra Modelo beer (dark Mexican beer)
1 cup low-sodium beef broth
5 tablespoons Worcestershire sauce
1 1/2 teaspoons Mexican oregano, crushed
1 teaspoon crushed cumin seeds or ground
1 teaspoon fresh cracked pepper
Salt to taste
1/3 cup cilantro chopped, more for garnish
You Will Also Need:
Corn tortillas for making tacos or tostadas
2 cups pico de gallo salsa
1/2 cup radishes, sliced thin
1/4 cup cilantro, chopped
1. Preheat a large skillet to medium heat for a few minutes. Add the bacon and cook until browned and crispy. Add the garlic, Mexican chorizo and Spanish chorizo, and cook for a few minutes.
2. Turn the heat up slightly, move the chorizo mixture to the outer edges of skillet and add the beef to the center of pan. Cook until nicely browned and seared in some spots. You may need to add a touch of oil to help the meat brown.
3. Add the onions, potatoes, chipotle and tomato. Season lightly with salt and pepper. Add the beer and beef broth, stir well to mix. When it comes to a boil, reduce heat slightly and add in the “W” sauce, cumin, oregano, pepper, and salt (if needed). Cover and cook until the liquid is reduced and becomes thicker. Add in the cilantro during the last 10 minutes of cooking. Yields up to 6 servings.
Tips and Suggestions~ Serve with corn tortilla tostadas, pico de gallo and garnish with radishes, cilantro and a side of Mexican red rice. This dish is traditionally prepared in a disc-like large metal pan, almost like a paella pan on an outdoor grill with a wood fire.