Entree: Mexico – Coahuila, Northern Mexico – Discada Norteña (Northern Discada)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 2 tbsp (30 ml) vegetable oil or lard
- 8 oz (225 g) bacon, chopped
- 12 oz (340 g) Mexican fresh chorizo, casings removed
- 1 lb (450 g) skirt steak or flank steak, thinly sliced against the grain
- 1 lb (450 g) pork shoulder or pork loin, trimmed and cut into 1/2 in (1 cm) pieces
- 6 oz (170 g) cooked ham, diced
- 2 medium (about 10 oz / 280 g) white onions, thinly sliced
- 3 medium (about 15 oz / 425 g) Roma tomatoes, diced
- 1 medium (about 6 oz / 170 g) green bell pepper, seeded and chopped
- 2 jalapeños (about 1.4 oz / 40 g), seeded and minced (use serrano for more heat)
- 4 cloves (about 12 g) garlic, minced
- 1/2 cup (120 ml) Mexican lager or light beer (or beef broth)
- 2 tsp (10 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 bay leaf
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 limes, cut into wedges
- 12 corn tortillas (about 6 oz / 170 g total) warmed, for serving

Instructions

Short Description:
Hearty mixed-meat stir cooked on a plow disc (or large heavy skillet) with onions, tomatoes, peppers, and regional spices, served family-style with warm tortillas. This version reflects the northern Mexican custom of combining several meats for a smoky, savory main course.

Regional Notes:
Discada Norteña is traditionally prepared on a repurposed plow disc ("disco") over an open flame in northern Mexico; the Coahuila style emphasizes a straightforward mix of beef, pork, bacon and Mexican fresh chorizo with bright tomato, onion, and jalapeño. Unlike some coastal or central variations, this northern rendition keeps the seasoning simple (cumin, oregano, black pepper) and is built for sharing at outdoor gatherings.

1. Prepare equipment: if using a plow disc (disco), set it over a steady medium-high flame and preheat until hot; if using a large heavy skillet or cast-iron griddle, heat over medium-high heat. Add the vegetable oil or lard to coat the surface.
2. Render bacon: add the chopped bacon and cook, stirring, until fat renders and pieces are crisp, about 6–8 minutes. Move most of the bacon to the cooler outer edge of the disc or to a bowl, leaving fat in the center.
3. Cook chorizo: add the chorizo to the hot fat and break it up with a spatula; cook until browned and crumbly, about 5 minutes. Push cooked chorizo to the edge with the bacon.
4. Sear pork and beef: add the pork pieces to the very hot center and sear until browned on all sides, about 6–8 minutes. Move pork toward the edge, then add the sliced beef in a single layer and sear quickly until browned but not overcooked, about 3–5 minutes. Combine meats toward the edge with bacon and chorizo as they finish.
5. Soften vegetables: lower heat slightly to medium. In the center of the disc or skillet, add the sliced onions and bell pepper; cook, stirring, until softened and beginning to brown, about 5 minutes. Add the diced tomatoes, minced jalapeños, and garlic; continue to cook until tomatoes break down, about 4–6 minutes.
6. Combine and season: mix the cooked meats back into the vegetables on the hot surface. Pour the beer (or broth) over the mixture and let it sizzle to deglaze the pan, scraping up browned bits. Stir in the salt, black pepper, ground cumin, dried oregano, and bay leaf. Reduce heat to medium-low and let the flavors mingle for 5–8 minutes; if mixture seems dry, add a splash more beer or broth.
7. Finish: discard the bay leaf. Stir in the chopped cilantro and squeeze 1 lime over the disc, tasting and adjusting salt or pepper as needed.
8. Serve: transfer portions to warmed plates or serve family-style directly from the disc. Offer lime wedges and the warmed corn tortillas so diners can make tacos; accompany with salsa, sliced onions, or refried beans if desired.