Honestly, I haven't taken any pictures lately, so I'm just reposting these from my facebook album, but I assure you, you'll love it.
|Badass mexicans eat discadas|
But anyways, discadas took an unexpected turn towards crappy later in the 20th century, when people started making them out of low-quality charcuterie to make ends meet.
Be it as it may, there's most deffinitely not one single, "right" way of making a discada, except maybe the use of fairly simple, traditional mexican ingredients. Think "mexican grampa... with beer". I particularly hate it when people use bologna or cheap hot dogs in their discadas. I know that some things, like the philly cheesesteak, do call for the stringiest meat and cheapest cheese whiz, but cheap mexican hotdogs taste so damned off, no seasoning in the world will ever mask the fact that you tried to feed 30 people with 10 bucks and keep some change for your ash tray.
If you don't already own a plow disc, don't fret, get yourself a big-ass outdoors wok and you'll be fine. You need to start from the very basics, so put on a Stetson and get yourself some good tequila. IT. IS. OOOON.
|Mustaches like that, mean BUSINESS (white pants = doctor)|
|Have another drink if you don't have the huevos to go on|
|They really ARE good for your heart|
|So many fat mexicans can't be wrong about good eatin'|
Authentic Mexican Discada
1/2 cup corn oil
2 lbs mexican Chorizo
2 lbs bacon
8 lbs chopped beef
2 lbs Caribe or Fresno Chiles
3 cups of coarsely chopped scallions, heads and greens
2 large cans of whole beans, drained
2 8oz cans condensed beef stock
2 8oz cans green salsa (preferably a mexican brand, like Herdez)
16 oz water
Salt and pepper to taste.
- Heat your disc/wok/whatever to ass-scorching temperatures over a coal/wood fire
- Add the oil, and as it starts to smoke, add the bacon and chorizo. Brown them thoroughly and keep all the delicious, artery clogging fat.
- Add the meat and brown evenly.
- Now add everything else and leave it be until the liquid evaporates.
- Feel awesome yet again.