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Authentic Discada Recipe: A Tex-Mex Fiesta on a Griddle!

Discover the ultimate Discada recipe! This sizzling Tex-Mex street food classic features a medley of meats, vegetables, and spices, all cooked on a plow disc. Perfect for gatherings!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 55 minutes
Servings: 6 -8
Course: Dinner Recipes
Calories: 550
Ingredients Method

Ingredients
  

  • 1 lb beef sirloin or flank steak thinly sliced
  • 1 lb pork shoulder or loin thinly sliced
  • 1/2 lb bacon diced
  • 1 lb Mexican chorizo casing removed
  • 1 large white onion chopped
  • 1 large green bell pepper chopped
  • 1 large red bell pepper chopped
  • 1-2 jalapeño peppers finely diced (seeds removed for less heat)
  • 4-5 Roma tomatoes diced
  • 1/4 cup vegetable oil if needed for griddle
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1 cup shredded Monterey Jack or Oaxaca cheese
  • Fresh cilantro chopped, for garnish
  • Lime wedges for serving
  • Flour or corn tortillas for serving

Method
 

  1. Prepare your cooking surface: If using a traditional plow disc, ensure it's properly cleaned and seasoned. For a large flat-top griddle, preheat it over medium-high heat. Add a tablespoon of oil if your griddle isn't well-seasoned or if it appears dry.
  2. Cook the bacon: Add the diced bacon to the hot griddle and cook until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat behind. Set the crispy bacon aside.
  3. Sear the meats: Add the thinly sliced beef and pork to the griddle in batches, searing them until nicely browned on all sides. Season with salt and pepper as they cook. Remove the meats and set aside with the bacon.
  4. Cook the chorizo: Add the chorizo to the griddle, breaking it up with a spatula. Cook until browned and cooked through. Drain off excess grease, leaving a small amount for flavor.
  5. Sauté the vegetables: Add the chopped onion, bell peppers, and jalapeños to the griddle. Cook, stirring frequently, until they begin to soften and char slightly, about 5-7 minutes.
  6. Incorporate the tomatoes and spices: Add the diced tomatoes, cumin, chili powder, and smoked paprika to the vegetables. Cook for another 3-5 minutes, allowing the tomatoes to break down slightly and the spices to become fragrant.
  7. Combine everything: Return the seared beef, pork, and crispy bacon to the griddle with the vegetable and chorizo mixture. Stir everything together thoroughly, ensuring all ingredients are well combined and heated through.
  8. Melt the cheese: Sprinkle the shredded cheese over the top of the Discada mixture. Cover briefly (if possible with a lid or foil) or stir gently until the cheese is melted and gooey.
  9. Serve immediately: Remove the Discada from the heat and transfer it to a serving platter or serve directly from the griddle. Garnish generously with fresh cilantro.