Discada: The Mexican Secret Northern States Have Been Hiding
How have I gone this many years on this planet…cooked hundreds of Mexican dishes…and NEVER heard of this incredible dish?
Things to know:
Where did the discada come from?
Discada’s origin is in Northern Mexico, evolving from ranch life where farmers and cowboys repurposed large, concave plow discs (discos) from tractors as cooking pans over campfires to feed large groups. This technique, blending various meats, vegetables, and spices, became a communal meal, celebrating cultural fusion and resourceful cooking, popular across northern states like Sonora and Sinaloa.
What kind of meat is discada?
Discada meat is a hearty, mixed-meat dish from Northern Mexico, cooked in a large, concave “disco” (plow disc), combining various meats like bacon, chorizo, beef, and pork with vegetables (onions, peppers, tomatoes) for a flavorful, one-pot meal perfect for feeding crowds, served in warm tortillas as tacos. It’s a versatile, protein-packed “cowboy wok” meal, rich in texture and flavor from the different meats rendered together.
What exactly is chorizo?
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made from chopped pork and red pepper and seasoned with chilli and paprika. Mexican chorizo is made with fresh pork, while Spanish chorizo uses smoked pork.
How is chorizo different from sausage?
Chorizo is a specific type of sausage known for its bold, spicy flavor from paprika (pimentón) and garlic, giving it a signature red color, while “sausage” is a broad category with milder seasonings like fennel or anise; chorizo can be cured (Spanish style, eaten sliced) or fresh (Mexican style, needs cooking), whereas general sausages often refer to fresh breakfast links, making chorizo distinct in spice, color, and preparation method.
What are the different types of chorizo?
Spanish Chorizo. Sometimes smokey, sometimes mild, Spanish chorizo is a cured sausage enriched with pimentón (smoked paprika) and garlic, Mexican Chorizo, Portuguese Chouriço, Filipino Longganisa (Chorizo de Cebu) and Argentinian Chorizo (check out our episode on that!)
Ingredients
2 lbs beef fajita (skirt or flank), sliced thin
1 lb pork shoulder or country-style ribs, diced
1 lb Mexican pork chorizo (fresh)
1 lb bacon, chopped
1 lb hot dogs or smoked sausage, sliced
1 large sweet onion, sliced
1 large red bell pepper, sliced
1 large yellow or orange bell pepper, sliced
4-5 Roma tomatoes, diced
4-5 garlic cloves, minced
2 jalapeños or serranos, sliced (optional)
½ bunch of fresh chopped cilantro
3 T Cattleman’s Grill Mexicano seasoning
1 T Spiceology’s Achiote seasoning
12 oz Mexican lager beer
Corn or flour tortillas, for serving
1. Preheat your cooker to medium heat around 300°F. Give it 10-15 minutes to heat evenly across the surface.
2. Add chopped bacon to center of the pan. Cook 8-10 minutes, stirring occasionally, until crispy. Remove bacon with slotted spoon and set aside. Leave rendered fat in pan.
3. Add fresh chorizo to bacon fat. Break apart and cook 8-10 minutes until completely cooked through and starting to crisp. Remove chorizo and set aside with bacon.
4. Add diced pork to the pan, season with 1 tbsp taco seasoning. Brown well, about 10 minutes total, stirring occasionally. Remove and set aside.
5. Add sliced beef fajita meat, season with 1 tbsp taco seasoning and choice seasoning. Sear quickly, about 4-5 minutes total, leaving center slightly pink. Remove and set aside.
6. Add sliced hot dogs or sausage. Cook about 5-6 minutes until golden and crispy. Remove and set aside.
7. Add onions, bell peppers, garlic, and jalapeños to the pan. Sauté 5-7 minutes until onions are translucent and vegetables are softened.
8. Stir in diced tomatoes and cook 5-7 minutes until broken down. Sprinkle remaining taco seasoning over vegetables and mix well.
9. Return all cooked meats (bacon, chorizo, pork, beef, sausage) to the pan. Mix thoroughly with vegetables. Heat through 3-4 minutes.
10. Pour beer over mixture, stir well, and simmer 10-15 minutes until most liquid evaporates and flavors meld.
11. Serve discada hot with warm tortillas, lime wedges, cilantro, and your favorite toppings. ENJOY!
Equipment used:
Garcima Tabarca Paella Pan Set with Burner, 20 Inch Carbon Steel Outdoor Pan
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