5.0 from 3 votes
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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!

Discada Mexicana Cooked in a Weber Wok
Discada mexiccana Cooked In A Weber Wok

Delight taco lovers with this Discada tacos recipe!

Youtube FULL VIDEO tutorial for making Discada Mexicana (Norteña)

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Mexican Discada Recipe

5.0 from 3 votes
Recipe by Villa Cocina Course: MainCuisine: MexicanDifficulty: Easy
Servings

10

servings
Prep time

20

minutes
Cooking time

25

minutes
Calories

634

kcal
Total time

45

minutes

Mexican 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 taste

  • 2.5 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
  • Corn tortillas

  • Mexican salsa 

  • 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!

Recipe Video

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