Hello friends! Welcome to Paulina Kitchen. Today we bring to the table a very special and traditional dish of northern Mexico: La Discada . It is a very typical meal in some northern regions of Mexico , which brings together typical ingredients and invites you to enjoy it in good company.
We are going to see everything necessary to do a discda well, and the key details such as what is the disk , why it bears that name, how it originated, what ingredients it carries and, of course, a northern discade recipe with all the details to make it at home even if you do not have a plow album.
Content table
About the disc
The discda is a traditional dish of northern Mexico that consists of a mixture of meats, usually of beef and pig, cooked over low heat along with a variety of vegetables and spices that are cooked on a plow album .
This recipe is very popular especially in the states of Chihuahua, Coahuila and Nuevo León. What makes the Mexican discade is precisely its preparation. It is not a typical stew, but it is a dish that is usually prepared outdoors , in family gatherings or with friends.
Origin of the northern discade
The Northern Discada has its roots in the rancheras traditions of northern Mexico . Legend has it that the rancheros, when looking for a practical way of cooking outdoors, began using plow discs such as impromptu plates.
Although it is popular throughout northern Mexico, it is believed that its most specific origin is in the state of Chihuahua , where ranches and large extensions of land are the perfect scenario for this type of outdoor preparations. From there, the recipe has spread throughout the region.
Why is this preparation call?
The recipe bears that name, precisely, by the album in which it is cooked. In its early days, there were no sophisticated grills or high -tech utensils for cooking. What there was was ingenuity and creativity.
These discs, thick metal, are ideal for cooking over direct fire , distributing heat evenly and allowing meats to be brown and seal perfectly. So, taking advantage of what was at hand, the ranchers created the Mexican discade that today is synonymous with meeting, party and good food.
What ingredients does the disk carry?
While it is an adaptable and versatile dish, there are ingredients that can not be missing to do it in a traditional way. The base of the northern disk is meat , which is usually a mixture of beef, pig and sometimes even bacon or sausage .
But the meat is not everything. onion, pepper, tomato (tomato) and garlic are also used , which give it freshness and a touch of sweetness.
- the touch of beer or tequila cannot be missing , which is added during cooking to intensify the flavors and give it that unique character that makes it so special.
In addition to the mentioned main ingredients, other elements can be added to the recipe to give it a personal touch, such as the Jalapeño Chile that is used in the pico de Gallo , to give it a spicy flavor around; or some boiled potatoes , to make it more substantial.
Characteristics to make the recipe for beef
Making a Mexican disk is simple, but it requires time and attention to detail. Here I share some key tips for preparing a delicious beef disc.
- Preparation of the ingredients: Make sure you have all the ingredients ready and cut into uniform pieces to guarantee a couple cooking.
- Choose the appropriate utensil: a plow disk is used, but if you don't have one, you can use a large pan or a wok.
- Slow cooking: This is not a dish that is made quickly. Slowly kitchen to allow each ingredient to release your juice and mix with others, create a deep and complex flavor.
- Recipe versatility: Discada admits many variations. You can adjust the ingredients and proportions according to your personal tastes.
- Ahumado flavor: slow cooking and mixture of meats give the disk a slight smoked, characteristic and delicious flavor.
- Combination of textures: Enjoy the combination of textures offered by the disc. The softness of the flesh, the crunchy of the vegetables and the juicy touch that brings beer or tequila.
- Cooking meat and vegetables: cook the meats until golden brown, then add the vegetables and cook them until they are tender but firm.
- Incorporation of liquids: add beer or tequila at the end and cook over low heat, allowing flavors to integrate.
Following these tips, you will get a beef disk with very golden meat, soft vegetables and a delicious juice that permeates the entire dish with its flavor. This dish is perfect for sharing with friends and family, the discade is almost a feast that invites coexistence and enjoyment.
Typical accompaniments for beef disc.
- The tortillas are the traditional accompaniment par excellence. There is no better way to enjoy a good discade than making tacos with newly heated tortillas.
- The freshness of avocado (avocado), perfectly complements the intense flavors of the plate. Another classic accompaniment is guacamole .
- The typical charros beans , which add an extra layer of flavor and are the perfect complement to this substantial dish.
- You cannot miss a good cold beer preferably craft or from a local brewery.
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Northern Discada Recipe
Yield : 8 portions
Preparation time : 1 hour and 45 minutes
Ingredients
- 500 g of beef (it can be stern or mirloin) cut into cubes
- 300 g of pork (can be a back or rib) cut into cubes
- 200 g of sliced sausage
- 150 g of bacon (bacon) in cubes
- 2 medium, finely chopped onions
- 2 throbbing peppers (red and green) cut into strips
- 3 tomatoes (tomatoes) large, peeled and chopped
- 3 garlic cloves, finely chopped
- 1 cup of beer (optionally can be tequila)
- Vegetable oil
- Salt and pepper to taste
- Jalapeño or Serrano Chile at ease (optional)
How to make the Northern Discada recipe step by step
- Place the disc, large pan or wok, on fire or nicalla. Add some oil.
- Add the bacon first and once you release your fat and be golden, incorporate the sausage. Cook until both are golden. Then add the pork and cook until it is well golden and cooked.
- Finally, add beef. Cook over medium heat until all meats are well golden.
- Then add the onion and garlic. Cook until the onion is translucent and the garlic is fragrant. Next, incorporate the throbbing peppers and continue cooking until the vegetables are tender, stirring constantly so that they do not burn.
- Add the chopped tomato and mix well. Let it cook until you release your juice and integrate with the other ingredients.
- Add beer or tequila and scrape the bottom of the disc with a spatula to release all accumulated flavor. Let the liquid be reduced over medium-high heat, allowing alcohol to evaporate and flavors concentrate.
- Salpimentar to taste and add the chopped Chile (optional). Mix well and let up a few more minutes so that all flavors are integrated.
- Remove from heat and serve with tortillas and the chosen accompaniments.
