Entree: Mexico – Chihuahua & Northern Mexico – Discada (Mixed griddle of various grilled meats and peppers cooked together on a plow-disc pan)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 lb (454 g) skirt steak, thinly sliced
- 8 oz (225 g) bacon, chopped
- 10 oz (285 g) fresh Mexican chorizo, casings removed
- 6 oz (170 g) cooked ham, diced
- 4 pork sausages, approx. 12 oz (340 g) total, sliced or halved (such as breakfast pork sausage)
- 2 tbsp (30 ml) vegetable oil (if needed for the pan)
- 1 large white onion, thinly sliced, about 8 oz (225 g)
- 3 peppers (jalapeño or poblano), seeded and sliced, about 6 oz (170 g)
- 3 cloves garlic, minced
- 2 Roma tomatoes, diced, about 8 oz (225 g)
- 1/2 cup (120 ml) beer or beef broth
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) fine sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 8–12 flour tortillas for serving
- Chopped cilantro and lime wedges for garnish

Instructions

1. Heat a large plow disc (discada) or very large heavy skillet over medium-high heat. Add the chopped bacon and cook until the fat renders and the bacon begins to crisp, 4–6 minutes.
2. Add the chorizo and sliced pork sausages, breaking the chorizo up with a spatula; cook until browned and most fat is rendered, 4–5 minutes.
3. Push the cooked meats to one side of the disc or skillet, add the skirt steak and diced ham, and sear the meat until browned and nearly cooked through, 3–5 minutes more. Season lightly with half the salt and pepper.
4. Stir meats together, then add oil if the pan is dry and add the sliced onion and peppers. Sauté until softened and slightly charred, about 5 minutes; add the minced garlic and cook 30–60 seconds until fragrant.
5. Add the diced tomatoes, beer or beef broth, soy sauce, and cumin. Stir to combine, reduce heat to medium, and simmer until the liquids reduce and flavors meld, about 5–8 minutes. Taste and adjust seasoning with remaining salt and pepper.
6. Continue cooking, stirring occasionally, until the edges of the meat develop a bit of char and the mixture is juicy but not soupy, 3–5 minutes.
7. Serve directly from the disc or transfer to a warm platter. Accompany with warmed flour tortillas, chopped cilantro, and lime wedges for building tacos.