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. 

Step 2: The Hardware.

The most important part of the hardware is the disco, it's made from a plough disc that has been welded shut and handles added.
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'

You´re going to cut some of the fat and render it, also after you have the rendered fat you'll use it to fry some serrano chiles in it, this time i used 3 of them, remember you are just using this things or flavor so after this step you'll take them out.

Step 4: Mmmm BACON! and Other Meats.

Now that you have some spiced up grease you'll use it to cook some bacon in it till it's curly (don´t burn it!).

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.

Once the meats are done we'll add the veggies, first the bell pepper, those cook for around fifteen minutes in the centre of the meats and after that you mix them up and the centre goes the onions, and again cook for around 15 more minutes mix them up, and in goes the tomatoes, after the tomatoes have been mixed in you're going to simmer the whole discada for 20 minutes or more, and it's ready to eat, actually when I make this, the burner is on the whole time, so as time passes and everything keep simmering/reducing the taste keeps improving.

Step 6: Finish Up

Ok I got carried away with the party and forgot most of the pictures (like with the tomatoes in the last step).

But once everything looks good to eat you'll warm up some tortillas right there on the disco and start eating my friends.