What kind of meat is discada?

Discada typically includes a mix of bacon, chorizo, pork, beef, and sausages. You can also customize it with other meats or vegetarian options.

What goes first in a discada?

Start with bacon to render the fat, followed by chorizo, then add the other meats and vegetables in stages.

Where did discada originate?

Discada originated in Northern Mexico, where plow discs were repurposed as cooking surfaces for communal meals.

How to make discada on the stove?

If you don’t have a disco, you can use a large cast-iron skillet or wok on your stove. Follow the same layering process for cooking.

How to season a discada?

Season discada with a blend of salt, pepper, cumin, oregano, and mesquite seasoning for a smoky touch. Adjust spices to taste as you cook.

Discada Recipe: Bold & Flavorful One-Pan Mexican Dish (2025)

Description

Discada is a traditional Northern Mexican dish cooked in a plowing disc. This hearty, one-pan recipe combines bacon, chorizo, pork, beef, and sausages with fresh vegetables and bold seasonings. Perfect for gatherings, this dish is rich in flavor and brings a rustic, communal feel to any occasion.

Ingredients

Scale

Meats:

1/2 lb bacon, diced
1/2 lb Mexican chorizo, crumbled
1 lb pork loin, cubed
1 lb ground beef
1/2 lb sausages or hotdogs, sliced

Vegetables and Seasonings:

2 large white onions, diced
3 medium tomatoes, diced
2 bell peppers (red and green), sliced
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/2 cup beer (light or dark)
1 tsp cumin
1 tsp Mexican oregano
Salt and black pepper to taste

Optional Garnishes:

Lime wedges
Tortillas (corn or flour)
Guacamole or salsa

Instructions

Prepare the meats:
- Heat the plowing disc over medium-high heat. Add diced bacon and cook until the fat renders. Push bacon to the side of the disc.
- Add crumbled chorizo and cook until browned. Push to the side.
- Add pork and beef, browning them in batches to avoid overcrowding. Move cooked meats aside as you go.
- Toss in the sliced sausages or hotdogs, cooking until golden brown.
Sauté the vegetables:
- In the rendered fat, sauté onions and garlic until softened.
- Add bell peppers and tomatoes, cooking until slightly softened but still retaining texture.
Combine and simmer:
- Mix the meats back into the vegetables. Pour in the beer to deglaze the disc, scraping up flavorful bits from the bottom.
- Stir in cumin, oregano, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld.
Serve:
- Garnish with fresh cilantro and lime wedges. Serve with warm tortillas, guacamole, and salsa on the side.

Notes

If you don’t have a plowing disc, use a large cast-iron skillet or wok.
Feel free to substitute the meats with shrimp, chicken, or a vegetarian alternative like mushrooms and zucchini.
For extra smokiness, use mesquite seasoning or smoked paprika.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: One-Pan Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 4g
Sodium: 680mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 22g
Cholesterol: 80mg

Keywords: Discada, traditional discada recipe, one-pan Mexican dish, hearty communal meal, discada ingredients, outdoor cooking