Meat lovers paradise, Mexican discada new take.

A few years back I made and 'ible about one of my favourite party/bbq dishes, back then I was just starting my quest to the perfect discada, now i've perfected the method.

Ok, so now a little history about this dish of beauty.

Discada is a popular dish in the northern territories of Mexico, and is the staple dish of cowboys and ranchers from the state of Chihuahua, the name of the dish comes from the fact that you make it on a plough disc that's been welded shut and has had some handles added.

This is a go big or go home type of dish so it's perfect for parties, normally everyone pitches in for ingredients, and traditionally only men cook it.

Step 1 Ingredients.

Ok enough talking and more cooking.

The ingredients are fairly simple:

Beef, usually a shoulder cut  2 Kg ( about 4.5 lb)
Bacon                                         600 g (1.3 lb)
Ham (the pork variety)             600 g (1.3 lb)
Chorizo                                       600 g (1.3 lb)
Green bell peppers                  600 g (1.3 lb)
Onions                                        600 g (1.3 lb)
Tomatoes                                   400 g (.8 lb)
Serrano chiles                          anywhere from 6 to 10
Garlic                                           around 8 cloves.
Salt 
Pepper

* Also you'll need some sort of fat, I used beef fat offcuts. 

Comments

[bgepp1]

say no more, you had me at bacon. this looks tastee! Can this be done an a normal gas grill if I used a cast iron pan?

[joreknight]

Yes, you can, just adjust the cooking times a little.

-Give it a review once you try it, good eats!