Discada: Northern Mexican Mixed Meat Stew
An iconic Northern Mexican dish consisting of a robust mix of various meats, sausages, and vegetables, traditionally cooked on a plow disc.
70 min
Medium
Mexicana (Norte)
6 servings
The story behind
Discada is the heart of gatherings in Northern Mexico. It is said that its origin comes from farmers who, at the end of their day, used their plow discs to cook whatever they had on hand. It is a true feast of flavors, where the combination of beef, pork, chorizo, and sausage, enhanced by the touch of chiles, creates the ultimate communal dish. To me, it represents the essence of togetherness and the bold flavor of the border.
Instructions
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1In a disc or large skillet, first cook the chorizo so it releases its fat.
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2Add the ground beef and cook until well-browned.
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3Incorporate the sausage and onion, letting everything integrate and brown evenly.
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4Add the chiles at the end so they keep their freshness and color.
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5Serve piping hot, accompanied by freshly made flour tortillas.
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