Entree: Mexico – Nuevo Leon / Monterrey – Discada (Northern Mexican mixed-meat skillet cooked on a plow disc with peppers, onions, and spices)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 1 lb (454 g) skirt steak, thinly sliced
- 1 lb (454 g) pork shoulder, trimmed and cut into 1/2-inch pieces
- 8 slices bacon, approx. 8 oz (225 g)
- 8 oz (225 g) Mexican chorizo, removed from casings and crumbled
- 8 oz (225 g) cooked ham, diced
- 3 tbsp (45 ml) lard or vegetable oil
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 3 bell peppers (mix green and red), seeded and sliced, about 18 oz (510 g)
- 4 cloves garlic, minced, about 1 tbsp (15 g)
- 2 medium tomatoes, chopped, about 10 oz (285 g)
- 2 jalapeños or serrano chiles, seeded and sliced, about 2 oz (60 g)
- 1 cup (240 ml) Mexican lager or beef broth
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1/2 cup (8 g) fresh cilantro, chopped
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin (optional)
- 12 corn tortillas for serving

Instructions

1. Heat a large plow disc (discada) over medium-high heat or use a very large cast-iron skillet and add the lard or oil until shimmering.
2. Add the bacon and cook until crisp; transfer bacon to a plate leaving the rendered fat on the disc.
3. Add the chorizo and cook, breaking it up, until browned; remove and reserve with the bacon.
4. In batches, sear the skirt steak and pork shoulder in the hot fat until well browned on all sides; transfer each batch to the plate with the cooked meats.
5. Reduce heat to medium, add the onions, bell peppers, garlic, and chiles to the disc and sauté until softened, about 6–8 minutes; add the tomatoes and cook until they begin to break down.
6. Return all meats to the disc, pour in the beer or beef broth, add lime juice, cumin, salt, and pepper; stir to combine and scrape up fond from the disc. Simmer, stirring occasionally, until pork is tender and flavors meld, about 10–15 minutes.
7. Stir in chopped cilantro and adjust seasoning to taste. Return reserved bacon and chorizo pieces to the mix.
8. Serve hot directly from the disc or skillet with warm corn tortillas and lime wedges so diners can build tacos.