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.
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.
* Also you'll need some sort of fat, I used beef fat offcuts.
Step 2: The Hardware.
You could also use the bottom of a gas tank, a large cast iron skillet or a wok of some sorts.
After that you'll need a gas burner and a gas tank.
A kitchen spoon or something to move around your meats.
This ones optional but if you wear western garb you'll have a more authentic discada (not really but wear some jeans and if possible some tall boots because things get hot when you're working around the disco.
Step 3: Lets Get Cookin'
Step 4: Mmmm BACON! and Other Meats.
Once your bacon is ready, move it of to the sides and cook your ham once again, till it's curly, then move it to the side and add the chorizo, cook it till it has a nice darkish/reddish/orange-ish colour.
Then you'll put your beef in this new broth thingy, also add the chopped garlic and salt and pepper to taste.
Hint: Use a pot lid to cover the beef while it's cooking, also move it around a bit so it cooks up evenly.
Step 5: The Veggies.
Step 6: Finish Up
But once everything looks good to eat you'll warm up some tortillas right there on the disco and start eating my friends.