Entree: Mexico – Durango & Zacatecas – Tacos de Discada (Hearty Mexican tacos made from a mixed-grill discada of various meats cooked with peppers, onions, tomatoes, and beer, served in warm tortillas)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) flank steak or skirt steak, thinly sliced against the grain
- 1 lb (454 g) boneless pork shoulder, cut into 1/2-inch (1.5 cm) pieces
- 8 oz (225 g) bacon, diced
- 8 oz (225 g) Mexican chorizo, casings removed
- 1 cup (240 ml) beer (lager or light beer)
- 2 medium onions, thinly sliced
- 2 poblano peppers, seeded and sliced (or 2 green bell peppers)
- 1–2 jalapeños, seeded and thinly sliced (optional for heat)
- 2 medium tomatoes, diced
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- 12 corn tortillas (fresh or reheated)
- 1 cup (25 g) chopped fresh cilantro
- 1 medium white onion, finely diced (for garnish)
- 2 limes, cut into wedges (for serving)

Instructions

1. Heat the vegetable oil in a large heavy skillet, wok, or disc (discada) over medium-high heat. Add the diced bacon and cook until most fat has rendered and pieces are browned, about 5–7 minutes.
2. Add the chorizo to the pan and break it up with a spatula; cook until it releases its oils and is cooked through, about 4 minutes. Push meats to the side of the pan to combine fats.
3. Add the sliced flank steak and pork shoulder in batches, searing until browned on all sides; season lightly with salt, pepper, cumin, and oregano as you add each batch. Stir everything to mix once meats are browned.
4. Stir in the sliced onions, poblano peppers, jalapeños (if using), and minced garlic. Cook, stirring, until vegetables soften, about 5–7 minutes.
5. Pour in 1 cup (240 ml) beer and add diced tomatoes. Reduce heat to medium and simmer, scraping browned bits from the bottom of the pan. Continue cooking until liquids reduce and meats are tender and well blended, about 10–15 minutes. Taste and adjust seasoning with salt and pepper.
6. Using tongs or a spatula, chop larger pieces in the pan into bite-sized bits so the mixture is easy to pick up in a tortilla; continue to cook a few minutes to allow flavors to meld and some edges to crisp slightly.
7. Warm the corn tortillas on a griddle or skillet. Serve the discada directly from the pan to the tortillas, topping with chopped fresh cilantro, diced white onion, and a squeeze of lime.