Discada – mixed meats fried with onion, tomato and chilli
Beef, pork, bacon, chorizo, frankfurters and ham fried one after another with onion, tomato and jalapeño until it all comes together in a juicy mix for flour tortilla tacos. Weekend and party food in northern Mexico, cooked outdoors on an old plough disc; at home a large, heavy pan does the job. Some add a splash of beer.
- 59 minTime
- 55 minHands-on
- 4Portions
- ≈ $71per portion
- 870kcal per portion
Ingredients for 4 portions
- 300 gMinute steak
- 250 gBoneless pork loin
- 120 gBacon
- 3Vienna sausages
- 120 gHam, in one piece
- 120 gMexican chorizo
- 1Yellow onion
- 2 clovesGarlic
- 2Jalapeño peppers
- 3Tomatoes
- to tasteSalt
- to tasteBlack pepper
On the side
- 12Tortillas
- 2Limes
Method
- Cut the beef and pork into thin strips, the bacon and ham into small pieces and the frankfurters into slices.
- Chop the onion, garlic, chillies and tomatoes.
- Heat a large, heavy frying pan or pot over a medium-high heat and fry the bacon for 5 minutes, until the fat has run and it starts to brown.
- Squeeze the chorizo out of its skin into the pan and fry for 3 minutes, breaking it up.
- Add the beef and pork, season with salt and pepper and fry over a high heat for 10 minutes, stirring, until browned and the juices have cooked away.
- Add the frankfurters and ham and fry for 4 minutes.
- Add the onion, garlic and chilli and cook for 4 minutes, until the onion is translucent. Stir in the tomatoes and cook for 5 minutes more.
- Lower the heat, cover and let everything cook together for 10 minutes.
- Meanwhile, warm the tortillas in a dry frying pan and cut the limes into wedges.
- Serve the discada straight from the pan, to eat in the tortillas with a squeeze of lime.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
