Stovetop discada (mixed-meat tacos)
Cooking Con Claudia · ♥ 6.9K likes · 191.9K views · 6 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 16 oz bacon
- 2 tsp black pepper
- 2 tsp garlic salt
- 1 package sausage
- 3 whole chopped chile serrano
- 1 bunch chopped cilantro
Heat a skillet on medium-high. Cook the bacon, cut into pieces and separated, about 5 minutes.
Cooking the bacon
- 1½ lb pork loin
- salt
Add 1.5 lb pork loin chopped small; season with black pepper, garlic salt and a little salt, and mix.
- 2 whole jalapenos
- 3 whole barbecue onions
Add two jalapenos and three onions and cook everything 15 minutes; then remove the onions and jalapenos.
Add 1 lb cubed beef, 1 lb ground beef and half a pound of chorizo; break it all down and cook 7 more minutes.
Adding beef, chorizo and sausage
- 1 lb cubed beef
- 1 lb ground beef
- ½ lb chorizo
Add the sausage (or weenies or ham) and cook 3 minutes; taste for salt. The meat should be fully cooked.
- 3 cloves minced garlic cloves
- 4 whole roma tomatoes
- 1 whole onion
- 1 whole green pepper
Add 3 minced garlic cloves, 4 roma tomatoes, 1 onion, chopped serrano chile and 1 green pepper; cook 5 minutes. Beer may be added here or skipped.
Garlic, tomatoes, chiles and hot sauce
- ½ cup El Pato hot sauce
Add half a cup of El Pato hot sauce (or a whole can) and chopped cilantro; mix and cook a couple more minutes.
- tortillas
- salsita
- lime
Warm the tortillas in the pan so they absorb the oil, or on a comal; fill with the discada and serve with salsa and lime.
Warming tortillas in the pan