Northern Mexican Skillet Meat — Discada Norteña
Norteno cattle-disc dish of bacon and chorizo rendered before adding ground beef, ham, and pork sausage in stages, finished with onion, jalapeno, tomato, and beer until thick, served with flour tortillas.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut bacon into 1cm strips. Remove casing from chorizo. Dice ham 1cm. Finely dice onion, jalapeños (seeds removed), green bell pepper, and tomatoes. Mince garlic. Measure cumin, oregano, salt, pepper, and lager. Set all ingredients near the skillet.
Sear
Heat a heavy skillet over medium-high 2 minutes until very hot. Add bacon strips, cook 5 minutes stirring until fat renders and edges crisp. Add chorizo, break up with a spoon, cook 3 minutes until red oil releases and meat crisps.
Build 1
Push bacon and chorizo to one side. Add ground beef to cleared space, cook 5 minutes breaking it up until no pink remains and edges deeply brown.
Build 2
Add ham, diced onion, jalapeños, garlic, and bell pepper. Toss and cook over medium-high 4 minutes until onion turns translucent and pepper softens.
Reduce
Add tomatoes, cumin, oregano, salt, and pepper. Cook 4 minutes until tomatoes collapse and juice begins to thicken. Pour in lager, bring to vigorous simmer, reduce to medium, cook 5 minutes until beer reduces and discada turns thick and glossy.
Finish and plate
Warm tortillas over a flame 30 seconds per side. Serve discada from the pan topped with diced onion and cilantro, tortillas alongside, with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.