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Discada: recipe illustration
Meat

Discada

Street food from northern Mexico, cooked on a large disc-shaped plough blade called a discada, mixing thinly sliced meats, bacon, vegetables and cheese. It's eaten hot, straight from the pan, with flour tortillas.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Render the diced bacon in a large frying pan or sartén over medium heat until golden and crispy.
  2. Add the chorizo and fry for 3 minutes to release its fat.
  3. Stir in the beef and pork and sear over high heat, stirring, until well browned.
  4. Add the onion, pepper and sliced chillies and cook for 5 minutes.
  5. Stir in the garlic, diced tomatoes, cumin, pepper and salt, then let it reduce for 10 minutes over medium heat.
  6. Scatter the cheese over the top, cover and leave to melt for a few minutes.
  7. Sprinkle with coriander and serve straight from the pan with the limes and warm tortillas.

Variations and tips

Simplified version. Leave out the chorizo and bacon for a lighter version, adding a drizzle of olive oil instead.

Using what's easy to find. If you can't find mild chorizo, use Spanish chorizo or a spicy Toulouse-style sausage.

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Original Ecomely recipe.