Mexican Beef Discada Recipes
MEXICAN BEEF DISCADA
Make and share this Mexican Beef Discada recipe from Food.com.
Provided by coffee31807
Categories Mexican
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- 1. Preheat a large skillet to medium heat for a few minutes. Add the bacon and cook until brown and crispy. Add the garlic, chorizo and cook for a few minutes.
- 2. Turn the heat up slightly, move the chorizo mixture to the outer edges of skillet and add the beef to the center of pan. Cook until nicely browned and seared in some spots. You may need to add a touch of oil to help the meat brown.
- 3. Add the onions, potatoes, chipotle, and tomatoes. Season lightly with salt and pepper. Add the beer and beef broth, stir well to mix. When it comes to a boil, reduce heat slightly and add the Worcestershire sauce, cumin, oregano, pepper, and salt (if needed). Cover and cook until the liquid is reduced and becomes thicker. Add in the cilantro during the last 10 minutes of cooking.
- 4. NOTE: Serve with corn tortilla, Pico de Gallo, and garnish with cilantro. Serve with a side of Mexican red rice or refried beans.
Nutrition Facts : Calories 752.2, Fat 45.6, SaturatedFat 16.6, Cholesterol 144.5, Sodium 1510.1, Carbohydrate 36.5, Fiber 5.1, Sugar 5.3, Protein 44.3
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- In a large frying pan, heat the oil over medium-high heat. Once hot, add the bacon and cook until crispy. Remove and place on a plate to drain excess fat.
- Next, in the same frying pan, cook the chorizo, about 5-6 minutes. Remove and place on the plate with the bacon.
- Now, add the pork meat and cook for about 7 minutes and then remove. Don’t worry if it doesn’t yet look well done, it will finish cooking with the rest of the ingredients.
- Add the beef to the frying pan and cook for 8 minutes. Remove and place with the other already cooked ingredients.
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