Mexican Pork Discada Recipe 355
MEXICAN PORK DISCADA RECIPE - (3.5/5)
Provided by á-47534
Number Of Ingredients 15
Steps:
- Preheat Disc Grill to medium heat for a few minutes, add the bacon and cook until crispy. Add the garlic and chorizo and cook for a few minutes. Move the chorizo mix to the outer edges of the disc and add the pork (or beef) to the center of the disc. Cook until browned and seared in some spots. Add the onions, potatoes, chipotle, and tomato. Season lightly with salt and pepper, then add the beer and beef brotth, stir well to mix. When it comes to boil reduce heat and add in the "W" sauce, cumin, oregano, cilantro and pepper and salt. Cook 5-10 more minutes until liquid is reduced and becomes thicker.
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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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- Heat a large skillet or pan over medium-high heat and add the bacon. Cook until the bacon is browned and the fat has been rendered.
- Turn the heat up to high and add the chorizo, ground pork, peppers, onion, oregano, cumin, jalapeno and, tomato and cook for 7 minutes. Stir frequently and crumble the chorizo and ground pork into small pieces.
- Reduce the heat to a simmer and add the ham, hot dogs and chicken stock. Simmer on low for 10-15 minutes or until the discada thickens
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