Discada tacos

After a little snafu the other night the first time I tried using this new burner/pan setup, I gave it another whirl today for “discada tacos”. This burner puts out some heat, I have to use it almost on the lowest setting unless there’s a lot of liquid, and even then still not past half.





The first step was to heat up some bacon to release the fat for use by the other ingredients. Once the bacon was sizzling, minced garlic, and then some chorizo.



I’ve always been impressed with how forthcoming they are on the chorizo ingredients....could’ve just said “pork”, but they go full on glands and lymph nodes. *lalaalala I’m pretending I didn’t read that because it tastes good*



Once the chorizo and bacon have let off some of their moisture, I pushed it up on the rim of the pan and used the oil to cook diced flank steak.



Hot dogs are a common ingredient in discada recipes...from what I can tell, it’s kind of a Mexican MSU dish....choose your own adventure. I tried to get the hotdogs and steak seared up a little bit.



Onions, bell peppers, potatoes, diced chipotle peppers, Mexican oregano, salt, pepper, cumin up next.



Once the veggies have released some of their juices, a bottle of Negra Modelo and some beef broth. Then I turned the heat down pretty low and let it simmer for a bit.



The sauce has been reduced by half or a little more at this point



Now I moved the chorizo mix back into the rest of the dish and finish reducing the liquid.





The mix was eaten on corn tortillas, I didn’t take any pics so use your imagination. Not bad for my first try, FIL approved :clap2: thanks for looking

Thanks! Not bad for my first try - next time I’ll probably leave the taters out and maybe swap the hotdogs out for another kind of meat like pork, but it ate!

Best lymph nodes I ever ate, I tell you what :shock::razz:

ruger35 said:

You know, I've eaten chorizo before and enjoyed it. Now, I'm just not sure after you decided to post the ingredients lol.

Click to expand...

I don’t know that’s how all brands are done, I wondered if the reason they list it is because it’s considered more “authentic” that way. Sometimes I make my own chorizo with ground Boston butts, but the texture is never quite like this (I suspect that to be the lack of glands and lymph nodes). It has a place.

Not too bad, I did have to soak it for awhile to loosen some of the stuff that accumulated in the center. It's a good reminder why I don't like cooking on stainless steel :becky: I may try to find a different dish at some point that I can get a non-stick seasoning built up on.