How to Make Mexican Discada

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Introduction: How to Make Mexican Discada

About: Maker at heart, normally I don't have the money to buy the stuff I need/want, so I build them myself. I've been a blacksmith, built cigar box guitars, work on cars,and one hell of a cook.

Discada is a typical dish from northern mexico, it gets its name because traditionally you make in a used plow disc thats been welded shut.

Anyway discada is an alternative to a barbecue and the perfect excuse to have a beer with your friends.

Step 1:

The most important part of the discada is well the disco that in reallity is a used plow disk that has been welded shut and in this case it has an added border and handles. But you can get creative and use another thing for cooking it, maybe a large wok , skillet or something like that could work out.

Step 2: The Ingredients.

Ok so now we need the ingredients to make our discada.

For each kilogram of meat you will need about 300-350 grams of everything else (except for the seasonings).

So heres the list:

Meat ( i use a cut thats called pulpa bola thats taken from the back and shoulder area of the cow).
Bacon
Ham.
Sausage.
Chorizo.
Bell peppers.
Onions.
Tomato.

The seasonings:
Jalape�tional)

Step 3: Lets Start Cooking!

Ok now comes the fun part, cooking the whole thing.

Turn on your gas burner and set it at a low(ish) flame you don't want it to hot, then you add some beer to the disco (from the same beer your drinking), and you add the bacon to that and let it simmer for a while, when it's been sitting a while in the beer (about 5 to 10 minutes) you take the bacon out of the beer and just move it to the side of the disco so it releasesome grease and keep cooking on the side.

Step 4:

Add the sausage to the beer broth and let it cook for about 5 to 10 minutes, after that move the sausage to the side and add the ham to the broth and again let it cook for around 10 minutes just like the sausage and again move it to the side of the disco.

Step 5: In Goes the Choriso

Add the choriso to the broth, stir it a bit and let it simmer 10 to 15 minutes, and again move it to the side, you can also put it on top of the others meats.

And now to this broth you add the meat and also the seasonings (garlic, salt and pepper), stir it a bit so the meat gets full of flavor but don't mix it with the other ingredients just yet.

Step 6: A Little Secret.

This is the part were the meat releases its juices and some of its flavor, so to hold it in a little more we put a lid on top of the meat and leave it there for a while (about 10 minutes) till it releases some of its flavors.

Step 7:

Now remove the lid stir the meat a little and let some of the broth reduce.

Once the broth has reduced a little mix everything up, if your a real carnivore like me give it a try now it tastes meaty and great.

Step 8: Given It Some Color

So in this step we are gona put some color to it.

First we make a little crater in the middle of the meats and put the chopped bell peppers and about 3 jalape�some kick to it.

Then we add the onions mix it up a bit and add the tomato and mix it some more.

Now that everything's cooked put some tortillas on top of ity heat up, make some tacos and enjoy (who needs plates and fork when you have tortillas and your hands).

Have a great time and enjoy your new love fot discada.

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    24 Comments

    Whoops, I just realized this is from 9 years ago.

    Well, anyway, you could also use bologna instead of hotdogs. Also, for the "meat" portion, I actually use "Al pastor" (quotes because it honestly doesn't taste like Al pastor, but it works in this dish with my added Chile mixture below) from Sam's Club. The way I do it is render the fat from the bacon, pull it out, chop it up small, put back in pan but off to the side, then add onion, poblano, a bit of garlic, and tonight I threw in some random hot peppers I had and a yellow and orange bell pepper that were both getting a little wrinkly and soft. Cooked the veggies until softened, then moved them to the side, added the chorizo, cooked then moved to the side, added Al pastor, cooked then combined and allowed juices to build. Meanwhile, I soften a pasilla, ancho, and guajillo Chile then ground up with some Mexican oregano, a 1/4 tsp of cumin, and a spoonful/dollop of previously pureed Chipotles en adobo sauce. While I was doing that, I added chopped up tomatoes to the carne to maintain the moisture and prevent burning. Then I added a bit of water to get the Chile mixture to puree all together, then ran it through a seeve into the carne. Let that all simmer together for a bit, and allowed all the juices and flavors to come together. Then it was done! Doesn't have to be ALL meat. And because it was so juicy and a bit spicy, it didn't need salsa at all. Just cilantro&cebolla with a dollop of crema. Was good with a squeeze of limón, también.

    Asked for the meat, they looked at me like i was crazy, what else might it be called?

    3 replies

    Here is a link to (one of the) local stores that have "Mexican" groceries.

    The description calls it Beef Sirloin Tip. This one is sliced, it seems to be the preferred style: Milanese de Pulpa Bola.

    https://www.heb.com/product-detail/usda-select-mil...

    I did read somewhere else that "pulpa" means without bone. Strange, as I learned it meant "pulp." Maybe it's a Mexican-Spanish word. There are also pulpa blanca, pulpa negro. Blanca is the top of the flank, I'm assuming white for the "silver skin" that's on it. Negro is the underside of the flank.

    I added an image from carnesviba.com. Hope this helps.

    ScreenShot 2016-02-12 at 7.40.25 PM.png

    what meat are you looking for?

    Please make an instructable on a home made contraption to make tacos al pastor xD D: Como extraño Mexico y sus comidas revienta-arterias! Con una salsita de aguacate y limon...

    3 replies

    Man there is no rule out there that says you have to use a vertical rotisserie to make good al pastor. Any Mexican market worth its salt will have picadillo de al pastor (chopped meat for, well, al pastor). I just used a locking grill basket to make some last night and the tacos were just as good as if I bought them at the taqueria.

    http://www.amazon.com/Cuisinart-Simply-Grilling-Nonstick-Basket/dp/B001RIY9GA/ref=sr_1_5?ie=UTF8&qid=1407593638&sr=8-5&keywords=grill+basket

    I make al pastor tacos on my stove, no need for any other contraption, promise I'll post an al pastor instructable real soon, oh and when i'm not in the mood for pork, I use smoked swordfish or fish for my al pastor tacos.

    Well i don't have a home made contraption for tacos al pastor but in the week ill make a tacos al pastor 'ible.

    Why do you list the only seasoning as "Jalape�tional)"?

    Forgot about that point, actually it's more like 5 or 6 smallish jalapenos o 5 or 6 equally sized serrano chiles.

    Since this 'ible i've modified a bit the recipe, now instead of wasting tasty tasty beer, i first render some fat from some beef offcuts and in that fat, fry the jalapenos or serranos, and after that i continue with the recipe as is, but without using hot dogs.

    Gives the meal a whole different tang to it.

    What kind of sausage did you use? In the picture it looks like 'hot dogs' (frankfurters, wieners, etc)

    1 reply

    yeah you can use your generic hot dog, in fact the cheaper the better, well sort of, the whole spirit of discada is having a good meal with friends without brakeing the bank

    Phwoarhhhhh!!!! Oh man, that looks GEORGEOUS!!!!!! My mouth is dribbling so much, I'm doing an impression of Niagra Falls!!!!!! I'm making this meat made heaven this weekend.

    1 reply

    give it a review once you try it!

    WHOA meat explosion! I need to try this!

    that looks REALLY good! what side dishes would normally go with this?

    1 reply

    It's a whole meal by itself, just get some tortillas some nice salsa and some cold beers and your good to go

    That, is a lot of meat. I'm not a vegetarian or anything...but that is a lot of meat. It looks like a creation from a NY Deli, except it's Mexican. A NY Mexican Deli.