Main Course

Discada (Cowboy Wok)

Name: Discada (Cowboy Wok)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 250 g bacon diced; 500 g beef sirloin cut into 1-inch cubes; 500 g pork shoulder cut into 1-inch cubes; 250 g chorizo sliced; 1 pcs yellow onion chopped; 2 pcs bell pepper any color, sliced; 2 pcs jalapeño seeded and minced; 4 clove garlic minced; 2 pcs tomato diced; 350 ml beer lager or pilsner; 200 ml tomato sauce; 1 tsp salt; 0.5 tsp black pepper; 1 tsp cumin ground; 0.25 cup cilantro fresh, chopped; 1 pcs lime cut into wedges; 12 pcs tortilla corn or flour

Discada is a hearty mixed meat dish cooked on a disc plow or large comal, popular in northern Mexico. This recipe combines several proteins with vegetables and spices for a flavorful and satisfying meal. It's perfect for feeding a crowd or for a festive gathering.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 6
Difficulty: Medium
Per serving: 1,168 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gbacon, diced
500 gbeef sirloin, cut into 1-inch cubes
500 gpork shoulder, cut into 1-inch cubes
250 gchorizo, sliced
1 pcsyellow onion, chopped
2 pcsbell pepper, any color, sliced
2 pcsjalapeño, seeded and minced
4 clovegarlic, minced
2 pcstomato, diced
350 mlbeer, lager or pilsner
200 mltomato sauce
1 tspsalt
0.5 tspblack pepper
1 tspcumin, ground

garnish

0.25 cupcilantro, fresh, chopped
1 pcslime, cut into wedges

serving

12 pcstortilla, corn or flour

Equipment

discada · large pan · slotted spoon · cutting board · knife

The method

Step by step

1
Heat a large heavy-bottomed pan or discada over medium-high heat. Add the bacon and cook until crispy.
About 10 min
Cook’s note: If using a discada, ensure it's properly seasoned before starting.
2
Remove the crispy bacon with a slotted spoon and set aside, reserving the rendered fat in the pan.
About 2 min
3
Add the beef sirloin to the hot pan and sear on all sides until browned.
About 8 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary to ensure good browning.
4
Push the beef to one side of the pan and add the pork shoulder. Cook until browned on all sides.
About 8 min
5
Add the sliced chorizo to the pan and cook for 5-7 minutes, stirring occasionally, until it releases its oils and is lightly crisped.
About 7 min
6
Stir in the yellow onion, bell pepper, and jalapeño. Cook until the vegetables soften, about 8-10 minutes.
About 10 min
7
Add the minced garlic and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
8
Stir in the diced tomato, beer, tomato sauce, salt, black pepper, and cumin.
About 1 min
9
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30 minutes, allowing the flavors to meld.
About 30 min
Cook’s note: Stir occasionally to prevent sticking.
10
Uncover the pan and continue to cook for another 5-10 minutes, or until some of the liquid has reduced and the sauce has thickened slightly.
About 10 min
Cook’s note: Adjust seasoning to taste if needed.
11
Stir in the reserved crispy bacon just before serving.
About 1 min
12
Garnish with fresh cilantro and serve with lime wedges and warm tortillas.

Per serving

Nutrition

18%Score

Calories: 1,167.8kcal
Protein: 70.2g
Carbs: 58.1g
Fat: 71g
Fibre: 4.8g
Sugar: 9.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover discada in an airtight container in the refrigerator.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of water or broth if it seems dry.