Name: Recipe for northern tacos
Prep time: 40 min
Cook time: 25 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 cup bacon, in medium cubes, for the discada; 1 cup chorizo, in slices, for the discada; 1 cup sausages, in slices, for the discada; 1 cup white onion, in medium cubes, for the discada; 500 grams pork, in medium cubes, for the discada; 500 grams beef, in medium cubes, for the discada; 2 red bell peppers, in strips, for the discada; 3 Jalapeño chiles, for the discada; 1 teaspoon cumin, for the discada; salt, for the discada; pepper, for the discada; 1 cup lager beer, for the discada; lard, for the atropellado taco; 3/4 cups onion, finely chopped, for the atropellado taco; 2 cloves garlic, finely chopped, for the atropellado taco; 2 serrano chiles, finely chopped and seeded, for the atropellado taco; 2 cups dried meat, for the atropellado taco; 2 1/2 cups tomato, finely chopped, for the atropellado taco; flour tortillas; lime juice; red salsa, martajada; Sidral Mundet® Apple flavor

Preparation

15 mins

25 mins

Low

For the discada: cook the bacon in a skillet over medium heat for 1 minute, add the chorizo, and cook for 3 more minutes. Add the sausages, onion, pork, beef, and peppers, and cook for 3 more minutes. Incorporate the jalapeño peppers, season with cumin, salt, and pepper, pour in the beer, and cook for 3 more minutes or until the beer has nearly evaporated and the meat is cooked. Set aside. For the atropellado taco: heat a little lard in a skillet and sauté the onion, garlic, and chili for 2 minutes. Add the dried meat and cook for 3 more minutes or until golden brown. Add the tomato and cook for 5 more minutes or until the liquid evaporates. Set aside.