Photograph of the finished Discada

Mexico · Thịt xào chảo dĩa Discada

Discada

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.1 lb
  • Photograph of Beef Beef 1.3 lb
  • Photograph of Mexican chorizo sausage Mexican chorizo sausage 11.3 oz
  • Photograph of Onion Onion 2
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Tomato Tomato 8
  • Photograph of Lager beer Lager beer 2 cups
  • Photograph of Jalapeños Jalapeños 8
  • Photograph of Tortilla Tortilla 24
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Fry the pork belly first in a large pan for 8 minutes to render the fat, which will serve as the base for the entire dish.
  2. 2 Fry the chorizo for 5 minutes, then add the diced beef and stir-fry for 6 minutes.
  3. 3 The principle of discada is to add the meats to the pan in the order they cook, according to their cooking times; reversing the order will result in meat that is both dry and rare.
  4. 4 Sauté the onions, bell peppers, and jalapeño for 5 minutes, then add the tomatoes.
  5. 5 Pour in the beer and simmer for 12 minutes until everything is well combined into a thick mixture, then spoon it onto the tortilla.
Start cooking