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Per serving
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- 1
Crisp the bacon
Dice the bacon. Heat the oil in a large skillet or comal over medium-high heat, add the bacon, and cook until crispy. Scoop it out onto a plate and leave the fat behind — that fat is doing the Lord's work here.
- 2
Brown the chorizo
Crumble the chorizo into the same skillet and cook 5 to 6 minutes until deeply browned. Add it to the plate with the bacon.
- 3
Sear the pork
Cut the pork shoulder into small cubes. Cook in the skillet about 7 minutes. It won't look fully done yet — that's fine, it finishes later. Move it to the plate.
- 4
Sear the beef
Cut the sirloin into small cubes and cook 8 minutes, then move it over with the rest of the meat pile.
- 5
Cook the veg
Dice the onion, bell pepper, and serranos, and slice the hot dogs. Add them all to the skillet and cook about 3 minutes until softened.
- 6
Bring it all together
Chop the tomatoes and add them along with all the cooked meat. Cook about 10 minutes until the tomatoes release their juices. Pour in the beer, season with salt and pepper, cover, and simmer 5 more minutes until everything is tender and saucy.
- 7
Finish and pile into tortillas
Chop the cilantro and stir it in right before serving. Spoon into warm flour tortillas with guacamole and a scoop of pinto beans. Napkins mandatory.
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Discada Norteña (Northern Mexican Cowboy Skillet)
Created by: TacoEveryDay
Ingredients
- 2 tbsp vegetable oil
- 2 thick-cut bacon
- 2 oz Mexican chorizo
- 1/2 lb pork shoulder
- 1 lb sirloin steak
- 1 cup white onion
- 1 green bell pepper
- 2 serrano peppers
- 2 hot dogs
- 4 cup tomatoes
- 1 cup beer
- salt and pepper
- 1/3 cup cilantro
Instructions
- Crisp the baconDice the bacon. Heat the oil in a large skillet or comal over medium-high heat, add the bacon, and cook until crispy. Scoop it out onto a plate and leave the fat behind — that fat is doing the Lord's work here.
- Brown the chorizoCrumble the chorizo into the same skillet and cook 5 to 6 minutes until deeply browned. Add it to the plate with the bacon.
- Sear the porkCut the pork shoulder into small cubes. Cook in the skillet about 7 minutes. It won't look fully done yet — that's fine, it finishes later. Move it to the plate.
- Sear the beefCut the sirloin into small cubes and cook 8 minutes, then move it over with the rest of the meat pile.
- Cook the vegDice the onion, bell pepper, and serranos, and slice the hot dogs. Add them all to the skillet and cook about 3 minutes until softened.
- Bring it all togetherChop the tomatoes and add them along with all the cooked meat. Cook about 10 minutes until the tomatoes release their juices. Pour in the beer, season with salt and pepper, cover, and simmer 5 more minutes until everything is tender and saucy.
- Finish and pile into tortillasChop the cilantro and stir it in right before serving. Spoon into warm flour tortillas with guacamole and a scoop of pinto beans. Napkins mandatory.