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 porcji
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 szt. yellow onion chopped; 2 szt. bell pepper any color, sliced; 2 szt. jalapeño seeded and minced; 4 ząbek garlic minced; 2 szt. tomato diced; 350 ml beer lager or pilsner; 200 ml tomato sauce; 1 łyżeczka salt; 0,5 łyżeczka black pepper; 1 łyżeczka cumin ground; 0,25 szklanka cilantro fresh, chopped; 1 szt. lime cut into wedges; 12 szt. 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 30 min
Porcje: 6
Trudność: Średni
Na porcję: 1168 kcal

Informacja o alergenach: może zawierać gluten. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

250 gbacon, diced
500 gbeef sirloin, cut into 1-inch cubes
500 gpork shoulder, cut into 1-inch cubes
250 gchorizo, sliced
1 szt.yellow onion, chopped
2 szt.bell pepper, any color, sliced
2 szt.jalapeño, seeded and minced
4 ząbekgarlic, minced
2 szt.tomato, diced
350 mlbeer, lager or pilsner
200 mltomato sauce
1 łyżeczkasalt
0,5 łyżeczkablack pepper
1 łyżeczkacumin, ground

garnish

0,25 szklankacilantro, fresh, chopped
1 szt.lime, cut into wedges

serving

12 szt.tortilla, corn or flour

Sprzęt

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

Sposób przygotowania

Krok po kroku

1
Heat a large heavy-bottomed pan or discada over medium-high heat. Add the bacon and cook until crispy.
Około 10 min
Wskazówka kucharza: 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.
Około 2 min
3
Add the beef sirloin to the hot pan and sear on all sides until browned.
Około 8 min
Wskazówka kucharza: 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.
Około 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.
Około 7 min
6
Stir in the yellow onion, bell pepper, and jalapeño. Cook until the vegetables soften, about 8-10 minutes.
Około 10 min
7
Add the minced garlic and cook for 1 minute until fragrant.
Około 1 min
Wskazówka kucharza: Be careful not to burn the garlic.
8
Stir in the diced tomato, beer, tomato sauce, salt, black pepper, and cumin.
Około 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.
Około 30 min
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: Adjust seasoning to taste if needed.
11
Stir in the reserved crispy bacon just before serving.
Około 1 min
12
Garnish with fresh cilantro and serve with lime wedges and warm tortillas.

Na porcję

Wartości odżywcze

18%Ocena

Kalorie: 1167,8kcal
Białko: 70,2g
Węglowodany: 58,1g
Tłuszcz: 71g
Błonnik: 4,8g
Cukry: 9,5g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover discada in an airtight container in the refrigerator.

Odgrzewanie

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