Discada
This savory, spicy dish is essentially a stir-fry made for meat-lovers. A great, hearty meal to serve for a crowd, you’ll definitely want to pull out your largest skillet (or even a large wok would be great) for this recipe; you’ll also want to make sure you have a wooden spoon handy for scraping the bottom of the pan.
If you want to tone the heat down a bit, simply omit one of the jalapeños. There will be a decent amount of liquid left in the pan after you’ve cooked the various meats (trust us, don’t skip the hotdogs), but your vegetables will ultimately soak up this flavorful cooking liquid, yielding an incredible filling for tacos. Discada is also excellent served alongside eggs for a seriously hearty breakfast dish.
Ingredients
- 4 thick-cut bacon slices (about 5 oz.), chopped
- 1/2 pound fresh Mexican chorizo, casings removed
- 1 large russet potato, cut into 1/4-in. pieces (about 2 1/2 cups)
- 1/4 cup canola oil, divided
- 2 1/4 teaspoons kosher salt, divided
- 1/2 pound pork tenderloin, cut into 1/2-in. pieces
- 1/2 pound hanger steak, cut into 1/2-in. pieces
- 2 hot dogs, cut into 1/2-in. pieces
- 1 large yellow onion, chopped (about 2 cups)
- 1 medium-size red bell pepper, chopped (about 1 1/4 cups)
- 2 jalapeño chiles, halved lengthwise
- 2 teaspoons ground cumin
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