Entree: Mexico – Northern Mexico (Durango) – Discada Norteña

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 1 lb (450 g) skirt steak or sirloin, thinly sliced
- 1 lb (450 g) boneless pork shoulder, thinly sliced
- 8 oz (225 g) Mexican fresh chorizo, casings removed (raw, crumbled)
- 6 slices bacon, approx. 6 oz (170 g), chopped
- 2 tbsp (30 ml) vegetable oil (only if needed)
- 2 medium white onions, about 10 oz (280 g), thinly sliced
- 2 medium tomatoes, about 12 oz (350 g), seeded and diced
- 1 poblano pepper, about 6 oz (170 g), seeded and cut into strips
- 1 red bell pepper, about 6 oz (170 g), seeded and cut into strips
- 2 jalapeños, seeded and thinly sliced (reduce for less heat)
- 4 cloves garlic, minced (about 12 g)
- 1 cup (240 ml) Mexican lager (or light beer) or low-sodium chicken broth
- 1 tbsp (15 ml) white vinegar or juice of 1 lime (15–20 ml)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (2 g) freshly ground black pepper
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/4 cup (15 g) fresh cilantro, chopped
- Juice of 1 lime (about 15–20 ml) for finishing
- 12 small corn tortillas (about 6 in/15 cm) for serving
- Optional: sliced avocado or pickled jalapeños for garnish

Instructions

Short Description:
A robust Northern Mexican mixed-meat skillet cooked on a large concave disc (disco) that combines beef, pork and chorizo with sautéed vegetables and regional spices, served with warm tortillas for a complete main course.

Regional Notes:
This Durango/Northern Mexico version emphasizes a hearty mix of beef, pork and Mexican chorizo cooked together on a disc (disco de arado) with rendered bacon fat and Mexican lager for depth. Unlike coastal or central variants, the Norteña discada focuses on smoky, spiced meats and charred poblano/jalapeño peppers rather than seafood or sweeter additions.

1. Prepare equipment: best on a heated disc (disco de arado) placed over a fire or propane burner set to medium-high. If you do not have a disc, use a very large cast-iron skillet or griddle and proceed the same way.
2. Heat the disc or skillet until hot. Add the chopped bacon and render over medium heat, stirring, until the fat is melted and bacon is golden, about 6–8 minutes. Leave the fat in the disc; drain excess if there is too much.
3. Add the chorizo to the rendered bacon fat and break it up with a spatula. Cook until the chorizo is mostly cooked through and beginning to brown, about 5 minutes. Push the chorizo and bacon to one side of the disc.
4. If the disc looks dry, add up to 2 tbsp (30 ml) vegetable oil. Add the sliced pork shoulder in a single layer and sear, letting it brown for about 3–4 minutes per side. Flip and continue until pork is mostly cooked. Move pork beside the chorizo.
5. Add the sliced beef in batches if necessary to avoid crowding. Sear the beef pieces quickly until browned but still juicy, about 2–4 minutes depending on thickness. Keep all meats pushed together in the center of the disc.
6. Add the sliced onions, poblano, red bell pepper, and jalapeños to the outer ring of the disc and let them blister and soften for 4–6 minutes, stirring occasionally. When softened, mix vegetables into the meats.
7. Add the minced garlic, diced tomatoes, ground cumin, dried oregano, black pepper, and salt directly over the meat-vegetable mixture. Stir thoroughly to combine and let the tomatoes release juices for 2–3 minutes.
8. Pour the beer (or chicken broth) and the white vinegar (or lime juice) over the mixture. Scrape any browned bits from the disc into the mix and reduce the heat to medium. Simmer gently, stirring occasionally, until the flavors meld and liquid reduces slightly, about 8–12 minutes. Taste and adjust salt or heat.
9. Continue to chop and toss the mixture on the disc with two spatulas (or large spoons) until the meats are fully cooked through, well mixed, and slightly caramelized at the edges—another 3–5 minutes. The finished texture should be saucy but not soupy, with bits of browned meat and softened vegetables.
10. Remove from heat. Stir in the chopped cilantro and finish with the juice of 1 lime. Keep warm on the disc or cover briefly.
11. Warm the corn tortillas on the edge of the disc or a separate comal. Serve the discada family-style directly from the disc or transfer to a large platter, with tortillas alongside and optional avocado or pickled jalapeños for garnish.