Easy Northern Discada

Name: Easy Northern Discada
Prep time: 135 min
Cook time: 45 min
Yield: 10
Cuisine: Mexicana
Ingredients: 2 cups smoked bacon, finely chopped; vegetable oil; 2 tablespoons garlic, finely chopped; 500 grams beef chump, in small cubes; 500 grams pork leg, in small cubes; salt; pepper; 1 1/2 cups chorizo, in pieces; 1 cup sausages, in slices; 1 1/2 cups smoked ham, in small cubes; vegetable oil; 1 1/2 cups onion, finely chopped; 1/2 cups green bell pepper, in strips; 1/2 cups yellow bell pepper, in strips; 2 cups tomato, in small cubes; 1 cup beer; 1/2 cups cilantro, finely chopped; 1 cup Manchego cheese, grated, for decoration; 1 Sidral Mundet® Pear flavor, for serving; tortillas, for serving

Mundet

The Northern discada originates from the Laguna region in the states of Coahuila and Durango. Its name "discada" comes from the fact that this exquisite dish was prepared in metal disks and is characterized by the meat that is stewed with garlic, onion, cilantro, and chili. Enjoy on an afternoon gathering.

Reviewed by Editorial Team of Kiwilimón

Published: 25-10-2022

Preparation

1h 30 mins

45 mins

Low

In a large or slightly deep skillet, fry the bacon over medium heat. Remove from heat and set aside. In the same skillet, pour a little more oil and add the chopped garlic, beef, and pork leg. Season with salt and pepper. When the meat changes color, cook for 10 minutes and add the pork chorizo, sausage, and smoked ham. Cook until fully cooked. Remove from heat. In the same skillet, pour enough oil and cook the onion until transparent. Add the peppers and serrano chili, cook for 5 minutes and add the meat mixture. Add the tomato, cover, and let cook until it releases its juice. Pour in the beer, mix, and let cook for 10 more minutes until the beer reduces. Adjust the seasoning, remove from heat, and add the chopped cilantro. Mix well and you're done! Place in a cast-iron pot and top with melted Manchego cheese. Serve with a delicious Sidral Mundet® Pear flavor and with tortillas.