Discada (Cowboy Wok)
Discada is a hearty mixed meat dish cooked on a disc plow or large comal, popular in northern Mexico. This recipe combines several proteins with vegetables and spices for a flavorful and satisfying meal. It's perfect for feeding a crowd or for a festive gathering.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 1,168 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gbacon, diced
- 500 gbeef sirloin, cut into 1-inch (2.5 cm) cubes
- 500 gpork shoulder, cut into 1-inch (2.5 cm) cubes
- 250 gchorizo, sliced
- 1 pcsyellow onion, chopped
- 2 pcsbell pepper, any color, sliced
- 2 pcsjalapeño, seeded and minced
- 4 clovegarlic, minced
- 2 pcstomato, diced
- 350 mlbeer, lager or pilsner
- 200 mltomato sauce
- 1 tspsalt
- 0.5 tspblack pepper
- 1 tspcumin, ground
garnish
- 0.25 cupcilantro, fresh, chopped
- 1 pcslime, cut into wedges
serving
- 12 pcstortilla, corn or flour
Equipment
discada · large pan · slotted spoon · cutting board · knife
The method
Step by step
- 1
Heat a large heavy-bottomed pan or discada over medium-high heat. Add the bacon and cook until crispy.
About 10 min
Cook’s note: If using a discada, ensure it's properly seasoned before starting.
- 2
Remove the crispy bacon with a slotted spoon and set aside, reserving the rendered fat in the pan.
About 2 min
- 3
Add the beef sirloin to the hot pan and sear on all sides until browned.
About 8 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary to ensure good browning.
- 4
Push the beef to one side of the pan and add the pork shoulder. Cook until browned on all sides.
About 8 min
- 5
Add the sliced chorizo to the pan and cook for 5-7 minutes, stirring occasionally, until it releases its oils and is lightly crisped.
About 7 min
- 6
Stir in the yellow onion, bell pepper, and jalapeño. Cook until the vegetables soften, about 8-10 minutes.
About 10 min
- 7
Add the minced garlic and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 8
Stir in the diced tomato, beer, tomato sauce, salt, black pepper, and cumin.
About 1 min
- 9
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30 minutes, allowing the flavors to meld.
About 30 min
Cook’s note: Stir occasionally to prevent sticking.
- 10
Uncover the pan and continue to cook for another 5-10 minutes, or until some of the liquid has reduced and the sauce has thickened slightly.
About 10 min
Cook’s note: Adjust seasoning to taste if needed.
- 11
Stir in the reserved crispy bacon just before serving.
About 1 min
- 12
Garnish with fresh cilantro and serve with lime wedges and warm tortillas.
Per serving
Nutrition
- Calories
- 1,167.8kcal
- Protein
- 70.2g
- Carbs
- 58.1g
- Fat
- 71g
- Fibre
- 4.8g
- Sugar
- 9.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover discada in an airtight container in the refrigerator.
Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of water or broth if it seems dry.
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