Continuing with my A to Z Recipe Challenge, today's recipe is brought to you by the letter D and this Discada Norteña. Discadas are a meat lover's dream made with a little bit of everything from bacon to spicy Mexican chorizo to steak, pork chops, ham, and hot dogs. There are also a few veggies like onion, bell pepper, serrano chiles, tomato, and garlic added to the mix. And to finish it all off we add Mexican beer and Clamato, with a splash of Worcestershire sauce and Jugo Maggi (a seasoning sauce also used to make Micheladas).
Discadas are meant to feed a large crowd. Depending on the number of guests, this recipe can easily be doubled or tripled. Just be sure to have plenty of warm corn tortillas on hand along with garnishes like chopped red onion, cilantro, and lime wedges.
Discada
Ingredients:
- 1 tablespoon vegetable oil (optional)
- 6 oz. bacon, roughly chopped
- 6 oz. Mexican chorizo, casings removed and roughly chopped
- 8 oz. thin cut steak, roughly chopped
- 8 oz. boneless pork chops, roughly chopped
- 1 large white onion, diced
- 2 large bell peppers, diced
- 2 to 3 serrano chiles, finely chopped
- 6 oz. deli ham, chopped
- 6 oz. hot dog wieners, sliced
- 4 roma tomatoes, diced
- 3 garlic cloves, minced
- 1 (12 oz.) bottle dark Mexican beer (I use Negro Modelo)
- 8 oz. Clamato (clam-tomato juice)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Maggi Jugo Seasoning Sauce
- 6 sprigs fresh cilantro
- Warm corn tortillas
- 1/2 medium red onion, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- Lime wedges
Directions:
Heat the vegetable oil over high heat in a Dutch oven or large skillet. Fry bacon until fully cooked, but not crisp. Add chorizo and cook for 3 to 5 minutes, stirring occasionally, until cooked through. Stir in the steak and pork; let cook for about 5 minutes until meat is no longer pink.
Add the onion, bell pepper and serrano chiles; cook for about 3 to 4 minutes until onion starts to turn translucent. Add the ham and hot dog wiener; let cook for 2 to 3 minutes. Stir in the tomatoes and garlic. Pour in the Mexican beer, Clamato, Worcestershire sauce, and Maggi Jugo Seasoning Sauce. Season with salt and black pepper to taste; stir gently to combine. Add the fresh cilantro. Cover and let come to a boil over high heat. Reduce heat to low and let simmer for about 20 minutes until all of the liquid has evaporated.
Serve over warm corn tortillas and garnish with chopped red onion, cilantro, and lime wedges. Enjoy!
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