The Northern Discada or (Discada Norteña)
The traditional discada dish is cooked over coal or gas barbecue, in a specific pot called "disco de arado", which is a round and medium-high walled skillet with a wide diameter and made only for outdoor cooking. It is from the name of this "disco" that this mexican dish was named "discada". Without it of course one may use any cast iron skillet, like a big paella pan or a wok if you have none of these cooking wares; as a last resort it could still be done in a large skillet. As the name implies, this mexican recipe is more frequently prepared in Northern Mexico...
Recipe for Discada Norteña
Ingredients:
* 4 lb. Any round tip beef cut, cubed
* 2 lb. Pork leg, cubed
* 1/2 pound of smoked bacon chopped to small bits,
* 1/2 pound of diced smoked ham,
* 1 lb. of vienna sausages cut in small cubes
* 1/2 pounds of mexican type chorizo
* 3 onions finely chopped,
* 3 or 4 cloves garlic,
* 6 tomatoes, cubed
* 1 bunch cilantro,
* 1 teaspoon cumin
* 1/2 teaspoon black pepper,
* 1 teaspoon marjoram, thyme
* 1 or 2 beers at room temperature
* cooking oil as needed
Preparation:
1) To begin, put in the blender half the onions, half the tomatoes, cumin, pepper, thyme and marjoram and blend everything together with the garlic cloves and enough water, pulsing until it is all liquefied.
2) in a large saucepan or skillet put enough oil and start frying the bacon with the pork cubes; when the pork is half cooked, add the beef and puts a little salt, when the beef is half cooked add the chopped onion, tomatoes, ham, sausage and chorizo and add the mixture we did in the blender in step 1; pour the beer and let everything simmer for about 20 minutes.
The Discada Norteña traditionally is eaten in corn tacos, accompanied by tasty Frijoles charros...
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