Discada
Thanks to my primo in Monterrey for sharing this recipe with me. I adapted it with my twist, of course. This is a homecook's stove top version for Mexican Discada!
Servings 6 Servings
Ingredients
- 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
- Lime wedges
Instructions
- 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.
- 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.
- 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.
Notes
If you have the opportunity to prepare this recipe on an outdoor grill with wood fire, it is amazing. For a leaner version of discada, you can use chicken instead of beef and incorporate some seafood towards the end of the cooking time. Get creative!