When life gives you lots of meat, make tacos.
Discada Norteña
Ingredients
Method
- Mise en place: chop bacon, dice veg, salt the bistec, start drinking one of the beers, and place all ingredients at a hands reach.
- In a disco*, start by rendering down the bacon. Once cooked thoroughly, move up to the side of the disco.
- Add the chicken into the bacon grease and cook thoroughly, push to edge.
- Add the chiles güero around the edge of the disco.
- Continue cooking the rest of the meat one at a time and pushing it off to the side when done.
- After all of the meat has been cooked and moved around the edges, sauté the onions, bell peppers, and chiles güero in the middle. Finish off by adding the diced tomatoes, cook through.
- Mix all of the goodness.
- Pour in bottle of Pacifico (not the one you’re drinking), mix and cook for a couple of minutes.
- Add the shredded Oaxaca cheese, and kill the heat.
- Make tacos.
Notes
- A disco is a cooking vessel common in Northern Mexico that resembles a flattened wok. A discada is the output from a disco.
- Scaling: I typically do 0.5 lb per person + 1 lb. This recipe is for 12 people.
- Most Mexican grocery stores with a meat counter will have unseasoned bistec picado, or simply get thinly sliced beef and dice into 0.5 inch pieces
- I guess any Mexican beer will do, but why?
Source
My wife drunkenly bid on a disco at a silent auction. Now we have discadas.