Discada Norteña

Ingredients

• 300 g (10 oz)bacon — chopped
• 300 g (10 oz)Mexican chorizo — casings removed
• 400 g (14 oz)pork loin — diced
• 400 g (14 oz)beef sirloin — diced
• 300 g (10 oz)ham or hot dogs — diced, the way the norteños do it
• 2white onions — chopped
• 2green bell peppers — chopped
• 4roma tomatoes — chopped
• 3jalapeños — sliced
• 1 cupbeer
• 2 tbspWorcestershire sauce
• 18corn tortillas — warmed on the comal
• 1white onion — finely chopped, for the table
• 1 bunchfresh cilantro — chopped
• 2limes — cut into wedges
• 1 cupsalsa roja de molcajete — to serve
• 1 tspfine salt

Method

1. Begin by cutting the pork loin and beef sirloin into small, bite-sized pieces. Season them with 1 teaspoon of fine salt and set aside to let them come to room temperature. This allows the meat to cook evenly and absorb the seasoning fully.
2. Prepare your disc or large cast-iron skillet by heating it over high heat until it is very hot. This ensures that the meat will sear quickly, locking in juices and flavor. You want the surface to be screaming hot to avoid steaming the ingredients.
3. Start by adding 300 g (10 oz) of bacon to the hot disc. Cook until the bacon is crispy and has released its fat, which will be used to cook the other meats. Remove the bacon pieces and set them aside, leaving the rendered fat in the pan.
4. Add 300 g (10 oz) of Mexican chorizo to the disc, cooking until it is browned and crumbly. Move the chorizo to a cooler zone of the pan to keep warm, allowing the flavors to meld without overcooking.
5. Next, add the seasoned pork loin and beef sirloin to the hot zone of the disc. Cook until they develop a rich, brown crust on the outside. Once browned, move them to the cooler zone with the chorizo.
6. Add 300 g (10 oz) of ham or hot dogs, sliced into small pieces, to the disc. Cook until they are lightly browned, then mix them with the other meats in the cooler zone. Pour in 1 cup of beer and 2 tablespoons of Worcestershire sauce, stirring to combine and baste the meats.
7. Slice 2 white onions, 2 green bell peppers, 4 roma tomatoes, and 3 jalapeños. Grill them alongside the meats until they are soft and blistered, which will add a smoky flavor to the dish.
8. Once all the ingredients are cooked, let the mixture rest for a few minutes to allow the juices to redistribute. Chop the cooked meats and vegetables into smaller pieces if desired.
9. Serve the Discada Norteña hot, accompanied by 18 corn tortillas, chopped fresh cilantro, lime wedges, and 1 cup of salsa roja de molcajete. This combination of flavors and textures is a hallmark of northern Mexican cuisine.