Throw it on the Disco

Traditionally, a discada is made on a plow disc, but since not everyone has one, a wok works great. From the cooking method to the order in which the ingredients are cooked and even the ingredients used, there is really no set way to make a delicious discada. Some people add beer, some add ham or shrimp and some even add pineapple. The beauty of a discada is that it is very versatile. Below is just one of thousands of possibilities for a savory Father’s Day cookout.

Ingredients

3 lbs chuck steak, cut into 1/4” cubes
3 lbs pork, cut into 1/4” cubes
2 chorizo links
1 pkg bacon, cut into strips
1 can (7 oz.) chipotle peppers in adobo sauce (to taste)
1 medium onion, sliced thinly 
2 medium tomatoes, sliced thinly
A bunch of cilantro
Salt, to taste

Instructions

  1. Bring the disco, or large wok style pan, to medium-high heat and drizzle with cooking oil
  2. Add the bacon, stir constantly and cook until it is a light golden brown color
  3. Add the steak and cook for approximately 7 minutes, stirring regularly
  4. Add the pork and salt to taste, cook for another 7 minutes
  5. Add the chorizo and break up as it cooks for approximately 3 minutes, stirring regularly
  6. Add the chipotle peppers in adobo sauce to taste and stir the ingredients evenly
  7. Last, add the onion and tomatoes
  8. Cook until most of the juices have evaporated and the onions are translucent

Serve with hot corn tortillas. Top with cilantro and salsa and garnish with lime wedges. 

Spring 2015
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