Entree: Mexico – Chihuahua, Northern Mexico – Discada Norteña

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 1.5 lb (680 g) beef sirloin, thinly sliced
- 1 lb (454 g) boneless pork shoulder, cut into 1/2-inch (1 cm) cubes
- 12 oz (340 g) Mexican chorizo, casing removed and crumbled
- 6 oz (170 g) bacon, cut into 1/2-inch (1 cm) pieces
- 6 oz (170 g) cooked ham, diced
- 2 tbsp (30 ml) vegetable oil (only if needed; fats from bacon/chorizo often suffice)
- 2 large white onions, thinly sliced (about 12 oz / 340 g)
- 3 medium bell peppers (mix of green, red, yellow), seeded and sliced (about 12 oz / 340 g)
- 2 poblano or jalapeño chiles, seeded and minced (or 2 jalapeños) (~1.5 oz / 40 g)
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 2 Roma tomatoes, diced (about 8 oz / 225 g)
- 1/2 cup (120 ml) Mexican lager or light beer
- 1/4 cup (60 ml) beef or chicken broth (optional, for a little sauce)
- 1 tsp (5 g) kosher salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 4 large eggs (optional, to finish into the mix)
- 1/2 cup (15 g) fresh cilantro, chopped
- 4 scallions (green onions), thinly sliced
- 12 corn tortillas (or flour, to taste), warmed
- 2 limes, cut into wedges
- 4 oz (115 g) queso fresco or crumbly cheese, for serving (optional)

Instructions

Short Description:
A hearty Northern Mexican one-pan feast of mixed meats seared and simmered on a large plow disc (disco), cooked with onions, bell peppers, chiles and tomatoes and served with warm tortillas. Rich, smoky, and perfect for feeding a group outdoors.

Regional Notes:
This Chihuahua (Norteña) version is cooked on a disc-shaped plow disk (disco) over open flame and emphasizes a mix of beef, pork and Mexican chorizo—often joined by bacon and ham—yielding layered savory flavors distinct from single-meat or coastal variants. The vegetables (onion, poblano/bell peppers) and finishing with lime and cilantro reflect Northern grilling traditions.

1. Prepare the disco (plow disk) over medium-high heat on a wood or gas flame. If you don't have a disco, use a very large heavy skillet or flat griddle and follow the same steps. Allow the disco to get hot; you should see a thin shimmer of fat when ready.
2. If using bacon, add the bacon pieces to the hot disco and render fat, stirring until the bacon is beginning to brown, about 4–6 minutes. If the disco is dry, add 1–2 tbsp (15–30 ml) vegetable oil before the bacon.
3. Add the pork shoulder cubes in an even layer. Sear without moving for 2–3 minutes to get color, then stir and continue cooking until the pork is mostly cooked through, about 6–8 minutes total.
4. Push the pork and bacon to one side of the disco. Add the beef slices in a single layer and sear until browned, about 2–3 minutes per side; then stir together with the pork and bacon.
5. Clear a space on the disco and add the crumbled chorizo. Cook, breaking it up, until the chorizo is fully browned and has released its oil, about 4–5 minutes. Mix the chorizo with the other meats.
6. Add the diced ham and stir to warm and incorporate, 2–3 minutes.
7. Stir in the sliced onions, bell peppers, minced chiles and garlic. Sauté with the meats until the vegetables soften and start to char at the edges, about 6–8 minutes.
8. Add the diced tomatoes, beer and broth (if using). Sprinkle the salt, pepper, cumin and oregano evenly over the mixture. Stir well and allow the liquid to reduce slightly, 4–6 minutes, scraping up browned bits from the disco to build flavor. Taste and adjust salt and pepper.
9. If using eggs, push the meat and vegetables slightly to one side or make a shallow well in the center. Crack the eggs into the well and scramble them, stirring until just set, then incorporate into the meat mixture. Alternatively, make a few small wells, crack eggs into each, and cook sunny-side style if preferred.
10. Stir in chopped cilantro and scallions, then remove the disco from the heat. Let rest 2–3 minutes so flavors meld.
11. Serve family-style straight from the disco or transfer to a large platter. Offer warm tortillas, lime wedges and crumbled queso fresco at the table so diners can assemble tacos or serve the discada atop tortillas.