Discada is a popular dish in Northern Mexico. It originated with vaqueros who adapted to adapt to cook with agricultural tractor plows. They'd remove the thick metal disk harrows, and heat them up over a campfire, cooking a mixture of meats and vegetables in them.
When I lived in Ciudad Juarez, I used to go to "Discadas" or reunions, where Discada was the main dish. The men cooked the Discada outdoors over an open flame, and the ladies focused on the side dishes. The ingredients are introduced one at a time and seasoned according to the various cooks, which sometimes entailed interesting discussions on how much or when to add the ingredients.
I selected the ingredients from various sources and interacted with ChatGPT to tweak the directions following my instincts and memory of what Discada tastes like.
Ingredients
Discada
8 oz thick-cut bacon slices, chopped
4 oz Mexican chorizo, casings removed
1.5 pounds flat iron steak, cut into thin slices, about 1-inch wide
Kosher salt
Black pepper to taste
3 tablespoons Worcestershire sauce
4 oz smoked ham, cut into 1/2-inch squares
2 Turkey Kosher wieners, cut into quarters and then into 1/4-inch slices
1 medium white onion, julienned
2 large green bell peppers, cut into strips 1/4-inch wide strips and then halved
½ pound ripe steak tomatoes, chopped
2 garlic cloves, minced
2 jalapeño chiles, halved lengthwise, seeds removed, and then cut into 1/4-inch slices
3 Serrano peppers, cut into strips lengthwise, seeds removed, and minced
3/4 cup Mexican lager beer, I used Tecate
1 teaspoon Knorr beef bouillon powder, or more to taste
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano, crushed in your fingertips
1/2 teaspoon black pepper
1/3 cup fresh cilantro, finely chopped
To Serve
Corn tortillas
3/4 pounds Boar's Head Muenster cheese, sandwich cut
Red Salsa Taquera, see below
Tomatillo and Avocado Salsa Taquera, see below
Lime (green) wedges
Directions
Discada
In a large, heavy-bottomed skillet or Dutch oven, heat some oil over medium-low heat. Add the onions and cook, stirring occasionally, until they are deeply caramelized, golden brown, and sweet, about 25-30 minutes. Remove the caramelized onions from the skillet and set them aside.
In the same skillet, increase the heat to medium-high and add the chopped bacon. Cook until it starts to render its fat.
Add the fresh Mexican chorizo to the skillet. Break it apart with a spoon and cook until it's browned and cooked through.
Add the pork tenderloin, sirloin steak, smoked ham, and Turkey Kosher wieners to the skillet. Season with 1 teaspoon of kosher salt and black pepper to taste. Cook until the meats are browned and cooked through, stirring occasionally.
Once the meats are cooked, return the caramelized onions to the skillet.
Add the red and green bell peppers, jalapeño chiles, and Serrano peppers to the skillet. Cook until the vegetables are tender-crisp.
Sprinkle the ground cumin, remaining 1 ¼ teaspoons of kosher salt, and black pepper over the mixture.
Add the chopped tomatoes and minced garlic to the skillet. Stir everything together.
Pour the Mexican lager beer over the mixture. Let it simmer for 5-10 minutes to allow the flavors to meld together and the alcohol to evaporate.
Finally, sprinkle the chopped cilantro over the top and stir to combine.
Serve the Discada hot directly from the skillet.
Red Salsa Taquera
This salsa will have a rich, smoky flavor from the charred vegetables and chilis. Adjust the heat level by adding or removing seeds from the jalapeño and Serrano chilis.
Ingredients
1 tablespoon avocado or light olive oil
1 steak tomato, quartered
1 jalapeño chili, halved lengthwise and seeds removed
1 Serrano chili, halved lengthwise and seeds removed
4 dried arbol chilis, tips removed
1 small to medium garlic clove
1 pinch of coarse Kosher salt, or to taste
Directions
Heat the avocado or light olive oil in a skillet over medium-high heat.
Once the oil is hot, add the quartered tomato, halved jalapeño, and halved Serrano, to the skillet. Cook them for about 5-7 minutes, turning occasionally, until they are slightly charred and softened.Transfer the charred vegetables and chilis to a blender or food processor.
Add a small amount of olive or light olive oil to the skillet and allow to warm. Add the dry arbol chiles and cook until they change to a bright dark color. Avoid overcooking them or they will become bitter and spoil the salsa. Transfer them to the food processor.
Add the garlic clove and a pinch of coarse Kosher salt to the ingredients in the food processor. Blend the ingredients until smooth. If the salsa is too thick, you can add a little water to reach your desired consistency.
Taste the salsa and adjust the seasoning, adding more salt if necessary.
Transfer the salsa to a serving bowl once you're satisfied with the flavor.
Serve the Red Salsa Taquera with your favorite tacos, quesadillas, or any other Mexican dishes.
Tomatillo Salsa Taquera With Avocado
Ingredients
6 small tomatillos, plus 2 extra (just in case)
1 Serrano chili, halved lengthwise and seeds removed
1 tablespoon freshly squeezed lime juice (from one lime)
1 bunch of fresh cilantro (20 to 25 sprigs, top part only)
1 pinch of coarse Kosher salt, or to taste
1/2 large avocado, cut into 1/4-inch cubes
Directions
Prepare the tomatillos by removing the husks and rinsing them thoroughly under running water to remove any stickiness.
Place the tomatillos and halved Serrano chili on a baking sheet lined with parchment paper or aluminum foil. Broil in the oven on high for about 5-7 minutes, or until they begin to char and soften. Keep an eye on them to prevent burning.
Once the tomatillos and chili are charred and softened, remove them from the oven and let them cool slightly.
In a blender or food processor, combine the roasted tomatillos, Serrano chili, lime juice, and cilantro. Pulse until everything is finely chopped and well combined. You may need to scrape down the sides of the blender or food processor a few times to ensure everything is evenly mixed.
Taste the salsa and season with a pinch of Kosher salt, adjusting to your preference.
Transfer the salsa to a serving bowl and gently fold in the diced avocado cubes.
Serve the salsa immediately with tortilla chips, tacos, or your favorite Mexican dishes. Enjoy your homemade tomatillo avocado salsa!
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