Mexican Discada Recipe
A bold and flavorful Mexican Discada recipe featuring a mix of beef, chicken, and chorizo, cooked on a traditional discada plow for an authentic smoky taste.
Equipment
- Discada plow or large cast-iron skillet
- Heavy-duty spatula and tongs
- Propane burner or outdoor grill
Ingredients
Meat Selection
- 1 lb beef chuck cut into small pieces
- 1 lb chicken thighs cut into small chunks
- 1 lb Mexican chorizo crumbled
Vegetables and Aromatics
- 1 large onion diced
- 1 cup bell peppers mixed colors, sliced
- 2 medium tomatoes chopped
- 2 cloves garlic minced
- 1 jalapeño sliced, seeds removed for less heat
Spices and Flavor Enhancers
- 1 tsp cumin
- 1 tsp Mexican oregano
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/4 cup Mexican beer for added depth of flavor
- 1/2 cup fresh cilantro chopped, for garnish
For Serving
- corn tortillas warmed
- lime wedges for serving
Instructions
- Chop all meats into small bite-sized pieces. Dice onion, slice bell peppers, and mince garlic and jalapeños.
- Heat a discada plow or large cast-iron skillet over medium-high heat. Add a little oil.
- Cook chorizo first, stirring until browned and releasing its fat.
- Move chorizo to the edges, add beef to the center, and sear until browned. Push beef to the edges.
- Repeat the process with chicken, cooking until golden and pushing to the edges.
- Add onions, bell peppers, garlic, and jalapeños to the center. Stir and sauté until fragrant.
- Sprinkle in cumin, oregano, chili powder, and smoked paprika. Stir to coat everything evenly.
- Pour in the Mexican beer and stir to combine. Cook for another 5 minutes, allowing flavors to meld.
- Taste and adjust seasoning if needed. Remove from heat and garnish with fresh cilantro.
- Serve hot with warm corn tortillas, lime wedges, and your favorite toppings.