Greetings readers!
I wanted some good home-made food. I made my version of Discada. I have to give credit to an old neighbor of mine, Alma or mi vecinita. I always think of her when I make this dish and my thoughts are always fun and good to remember.
I like to say that Discada is a poor woman's barbecue, or man too. In Mexican Spanish we have discos, disks, that we use for cooking sometimes. I do not mean the type you put in a computer either. See http://en.wikipedia.org/wiki/Discada,
"The disk for cooking the meats is usually a disk harrow made of either iron or steel. Shaped like a Chinese Wok, the disk provides an even heat distribution ideal for cooking.[2] The cast iron also provides a robust, earthy flavor to food cooked in this fashion. The original concave disk shape is unaltered, however the disk can have handles or a tripod welded to it for easy access."
"Discada is a mixed meat dish popular in the northern Mexican states of Chihuahua, Coahuila, Durango, and Nuevo León. The dish includes a mixture of grilled meats cooked on an agricultural plow disk harrow, hence its name. The basic meats for a traditional discada include beef (usually a flank cut), bacon, ham, sausage, and Mexican chorizo.[1] The disk is placed over an open flame, and the ingredients are introduced one at a time. The meats are seasoned and marinated according to the cook's preference and usually include salt, pepper, lime juice, and garlic. Aromatics including white or purple onions, bell peppers, Jalapeno or Serrano peppers, and tomatoes are also used to add flavor and color to the dish. It is usually served with tortillas in tacos or separately on a plate..."
In my one-man kitchen, I took a short cut and just used a skillet on the stove-top. I skipped all the propane and disk over open flame process.
You will need your favorite uncooked flank steak, bacon, and chorizo (Mexican sausage).
First, you get your bacon and chorizo ready to cook.
Cut the bacon in small cubes. Cook the bacon first. While your bacon is cooking rough chop your flank steak.
Once the bacon is cooked then add the chorizo, your favorite brand works just fine.
After the chorizo cooks with the bacon then add your rough chopped flank steak to cook all together. Cook to your desired liking, medium or well done (I recommend).
Below, you can see the hot steam off freshly cooked meats. The smell is heavenly and if there was some type of app or way to share that then I would, but you may use your imagination if needed.
Ready to serve. Serve on a hot corn tortilla.
You may top with guacamole, sour cream, shredded cheddar, onions, and your favorite hot sauce. This makes for a poor woman's exceptional taco.
When sharing with Alma, we always had this chile de Arbol hot sauce that we made with tomatillo. Yum, though I skipped this atomic recipe due to doctor's orders-you peel and boil tomatillos. Take boiled tomatillos, some dried chile de Arbol, one or two garlic cloves, and dried chile Japonés and add to a blender and chop/puree.
Until next time, enjoy.
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