Mexican Discada Recipe
This Mexican discada recipe is a traditional dish that originated in the northern states of Mexico. It is typically made on a large, concave metal disc, simply known as disco. It’s a very versatile dish and the cuts and types of meat may vary depending on the situation. It usually consists of beef, pork, chorizo, and veggies; but you could also add chicken if you prefer. Pair it with a refreshing horchata or agua de jamaica to complement your meal. One thing does remain the same: the enjoyment and aromas while cooking different types of meat and vegetables in a single container. This Mexican discada recipe sure is a great alternative. What an amazing dish!
Homemade Mexican Discada Recipe
Can you make a Mexican Discada Recipe at home? Absolutely! Don’t be discouraged – making a Traditional Discada recipe at home is easier than you think. It takes very few tools to get one going. All you need is a deep cooking utensil, a grill, various meats, veggies, and spices. With these simple tools, anyone – even non-professional cooks – can whip up this easy recipe.
Types of meat for Mexican Discada Recipe
The types of meats used in a Traditional Discada have evolved through the years, but the tacos remain delicious! Your most common options are Beef (such as boneless chuck steak, skirt steak, or brisket), pork ( like pork loin, pork shoulder or ribs), chorizo, hotdogs, and bacon. Now days you can also add other meats like chicken, or even seafood for a coastal twist.
There is just so much now available to us that we can accommodate the Discada to meet our needs or preferences. Of course, always being careful and respectful not to compromise the soul and authenticity of the dish itself.
Pre Heating the Grill
Preheat the grill to about 350F-400F. If using a wok, make sure it’s clean and dry before adding oil to prevent sticking. By the way, know that patience will pay off because you are on your way to a delicious Discada for tacos!
Mexican Discada Recipe Cooking Time
Cooking time for a Mexican Discada recipe ranges from 25 minutes to one hour over an open flame or the grill, depending on factors like meat type, heat, utensil size, and weather conditions. Our recipe took about 25 minutes to cook, plus 20 minutes of prep time. but don’t worry, the mouthwatering aromas will make the tacos taste even better!
Common Mistakes to Avoid
Avoid this common mistakes when making a Mexican Discada Recipe:
- Not cutting the meat against the grain when possible
- Leaving the cuts of meat and veggies uneven in size
- Adding all the meats at the same time
- Not browning the meat properly
- Not seasoning properly
Best practices for Discada
- Cut meat against the grain to avoid toughness
- Cut meat and veggies uniform in size for even cooking
- Cook meats in batches: avoid overcrowding the wok
- Properly brown meats to unlock full flavors
- Also adjust seasonings according to the amount of meat and veggies being cooked (follow recipe instructions)
How to Serve a Discada
If you want to treat meat lovers to a fiesta of flavors with this Discada tacos recipe, then you’re in for success! Serve it up in warm corn tortillas for the most traditional and delicious experience. But if tacos is not what you have in mind, serve it as a main course meal along with Mexican rice, beans, and warm tortillas of course!
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make this Mexican Discada Recipe. It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding. You will also find the video down in the recipe card.
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Mexican Discada Recipe
10
servings20
minutes25
minutes634
kcal45
minutesMexican Discada recipe is a traditional Mexican dish that originated in the northern states of Mexico. The dish is typically made on a large, concave metal disc, simply know as disco. It’s a very versatile dish and the cuts and types of meat may vary depending on the situation.This is a great alternative for tacos, discada tacos! What an amazing dish!
Ingredients
- For the meats
8 oz smoked bacon
8 oz beef hot dogs
1 lb oz pork chorizo
14 oz pork loin (remove silver skin)
* Season with 1/4 tsp kosher salt and black pepper to taste2.5 lbs chuck steak boneless
* Season with 1/2 tsp kosher salt and black pepper to taste- For the veggies
2 bell peppers (red and green)
1 ea medium onion
6 oz tomatoes
4 garlic cloves, minced
1/4 bunch cilantro
3 ea serrano peppers
4 ea spring onions
1 cup beef broth, low sodium
Salt to taste (at end 1 tsp)
- Additional items
Lime, juice
Directions
- Prep the veggies: Medium dice the bell peppers, onion, and tomatoes (bite size pieces.) Mince the garlic cloves, and chop the cilantro. Keep the serranos and spring onions whole.
- Prep the meat: Slice the hot dogs and bacon. Cube the pork and beef. Cut all four as close in size as possible to the veggies and transfer each one into its own separate bowl. Season the pork and chuck steak with its respective amount of salt and black pepper, mix to combine and set aside. Remove the chorizo from its casing, place in a bowl and break apart.
- Grill: we are using a weber wok, remove the center grates and place the wok. If you don’t have a grill/disk feel free to cook the entire dish in a large pan following the cooking directions below; except for any procedures grill related. Allow the grill to preheat to about 400°F-350°F.
- Wok: When nice and hot, cook the bacon, stir as needed. Halfway though cooking, when the bacon has developed some browning, stir in the pork loin. Remove when the pork has fully cooked and the bacon is crispy and brown.
- Continue with the chuck steak. First, it will release some of its juices but wait until they evaporate and allow the meat to brown. Then, remove as well.
- Next, brown the hot dogs. Feel free to add some oil at any point, if necessary. Remove the hot dogs when ready.
- Now cook the chorizo, as soon as it hits the wok, break it apart and stir until completely cooked. Remove as well.
- Moving on the veggies: Sauté the onions until slightly softened, then the bell peppers and garlic. Grill the spring onions, on the side, over the grates until completely cooked (check on the them periodically.)After one minute of sautéing the bell peppers, stir in the whole serranos and tomatoes.
- When the tomatoes have slightly softened, add all of the meat back into the wok. Pour in the beef broth, add half of the cilantro and mix to combine. Let it cook until the broth evaporates. At the end, it should coat all of the ingredients becoming moist and juciy. Lastly add salt to taste and the last amount of cilantro. Mix to combine and its ready! Take advantage of the grill and heat some corn tortillas. Spoon the discada into the center of the tortillas, top with salsa and a squeeze of lime juice. ENJOY!
