Discada

Name: Discada
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 jalapeno chiles, halved lengthwise; 2 teaspoons ground cumin; 1/2 teaspoon black pepper; 2 plum tomatoes (about 10 oz.), chopped (about 1 1/2 cups); 3 garlic cloves, chopped (about 1 Tbsp.); 3/4 cup Mexican lager beer (such as Dos Equis); 1/2 cup chopped fresh cilantro (from 1 large bunch); Corn tortillas, pico de gallo, avocado, fresh cilantro, and lime wedges

18 ingredients

3 steps

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 jalapeno chiles, halved lengthwise
2 teaspoons ground cumin
1/2 teaspoon black pepper
2 plum tomatoes (about 10 oz.), chopped (about 1 1/2 cups)
3 garlic cloves, chopped (about 1 Tbsp.)
3/4 cup Mexican lager beer (such as Dos Equis)
1/2 cup chopped fresh cilantro (from 1 large bunch)
Corn tortillas, pico de gallo, avocado, fresh cilantro, and lime wedges

Directions

1

Cook bacon in a large skillet over medium-high, stirring occasionally, until just starting to crisp, about 6 minutes. Add chorizo; cook, stirring to break into pieces, until chorizo is browned and bacon is crisp, 4 to 6 minutes. Using a slotted spoon, transfer bacon and chorizo to a large bowl, reserving drippings in skillet.
2

Add potato, 2 tablespoons of the oil, and 3/4 teaspoon of the salt to skillet. Cook, stirring occasionally, until potatoes are tender and browned, about 8 minutes. Transfer potato to bowl with bacon mixture. Add pork, steak, hot dogs, and remaining 2 tablespoons oil. Cook, stirring occasionally, until browned, 5 to 6 minutes. Using a slotted spoon, transfer pork mixture to bowl with bacon mixture.
3

Add onion, bell pepper, jalapenos, cumin, black pepper, and remaining 1 1/2 teaspoons salt; cook, stirring occasionally, until tender, about 8 minutes. Add tomatoes and garlic; cook, stirring often, until tomatoes have softened, about 4 minutes. Stir in beer, cilantro, and bacon mixture. Reduce temperature to medium-low; cook, stirring occasionally, until liquid has mostly evaporated, about 10 minutes. Serve in tortillas with desired toppings.