Entree: Mexico – Nuevo Leon (Northern Mexico) – Discada (Plow-disk Mixed Grill)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) skirt steak or flank steak, thinly sliced across the grain
- 1 lb (454 g) boneless pork shoulder, cut into 1/2-inch (12 mm) cubes
- 8 oz (225 g) Mexican chorizo, casings removed
- 6 oz (170 g) bacon, chopped
- 6 oz (170 g) smoked ham or diced cooked ham
- 2 tbsp (30 ml) vegetable oil
- 2 medium yellow onions, thinly sliced (about 10 oz / 280 g)
- 2 medium bell peppers (1 red, 1 green), seeded and sliced (about 12 oz / 340 g)
- 2 medium jalapenos, seeded and thinly sliced (or 1-2 serranos for more heat)
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 2 large Roma tomatoes, chopped (about 10 oz / 280 g)
- 1 cup (240 ml) Mexican lager or light beer
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) tomato sauce or ketchup
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1/2 tsp (2 g) freshly ground black pepper
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1 bay leaf
- 1/4 cup (60 ml) chopped fresh cilantro
- 3 green onions, thinly sliced
- 2 limes, cut into wedges
- 12 corn tortillas, warmed (or 12 small flour tortillas)
- Optional: 2 medium cooked potatoes, diced and pan-fried (about 10 oz / 280 g) for extra starch

Instructions

Short Description:
A hearty ranch-style mixed-meat skillet cooked on a large disc-shaped plow disk (or heavy skillet) that combines beef, pork, and Mexican chorizo with vegetables and bright garnishes. Served hot with warm corn tortillas for assembling tacos or plated as a main-course feast.

Regional Notes:
This Nuevo Leon version emphasizes robust beef and pork presence alongside spicy Mexican chorizo, reflecting the region's cattle and ranching culture and the tradition of cooking on a repurposed plow disk (disc). Compared with coastal or central variants, Nuevo Leon discada often uses stronger smoky pork elements (bacon/ham) and a Mexican lager deglaze for depth.

1. Preheat your disc (plow disk) over medium-high heat or use a very large heavy skillet or flat griddle. If using a disc, add the vegetable oil and allow it to shimmer.
2. Add the chopped bacon and cook, stirring, until fat renders and pieces are crisp but not burned, about 4–6 minutes.
3. Add the chorizo (casings removed) to the fat and break it up with a spatula; cook until browned and flavorful, about 3–4 minutes.
4. Push the bacon and chorizo toward the edges of the disc to make space in the center. Add the pork shoulder cubes in a single layer and brown on all sides, about 6–8 minutes, stirring occasionally to sear evenly.
5. When pork is well browned, add the thinly sliced skirt or flank steak and spread it to contact the hot surface; let it sear 2–3 minutes, then stir to combine with the other meats.
6. Stir in the diced smoked ham (if using) and continue to cook until all meat pieces are browned and beginning to caramelize, about 3–4 more minutes.
7. Move the meat mixture to one side of the disc and add the sliced onions, bell peppers, and jalapenos to the cleared area (add a little more oil if needed). Sauté until softened and slightly charred, about 5–7 minutes, then stir everything together.
8. Add the minced garlic and chopped tomatoes; cook 2 minutes until garlic is fragrant and tomatoes begin to break down.
9. Pour the Mexican lager over the mixture to deglaze, scraping up browned bits from the disc; add Worcestershire sauce, tomato sauce (or ketchup), cumin, oregano, black pepper, salt, and the bay leaf. Stir to combine.
10. Reduce heat to medium-low and simmer, stirring occasionally, until the pork is tender and flavors have melded, about 10–15 minutes. If using diced pre-cooked potatoes, stir them in now to heat and crisp slightly.
11. Taste and adjust salt, pepper, or a squeeze of lime if needed. Remove the bay leaf.
12. Stir in chopped cilantro and most of the green onions, reserving a little for garnish.
13. Transfer the discada to a warm serving dish or serve directly from the disc. Garnish with remaining green onions and lime wedges.
14. Serve immediately with warmed corn tortillas and optional sides like pickled jalapenos, salsa, or refried beans; diners assemble tacos or spoon the discada onto plates.
15. Leftovers keep 2–3 days refrigerated; reheat gently in a skillet or on the disc adding a splash of beer or water to loosen the mixture.