Chihuahua-Style Mixed Meat Grill
Discada Chihuahuense
Recipe Yield
6 servings
Cooking time
25 minutes
Rate this recipe
Ingredients
- 8 ounces (about 10 slices) bacon coarsely chopped
- 1 pound Mexican chorizo casings removed, chopped
- 1 pound Yukon gold, baby gold or yellow potatoes peeled and cut into ¾ to ½ inch pieces (if mini potatoes, keep skin on)
- 1¾ teaspoons kosher or coarse sea salt divided, or to taste
- ½ teaspoon coarsely ground black pepper divided, or to taste
- ½ large white onion coarsely chopped (about 1½ cups)
- 1/2 pound fresh chiles verdes such as Chilaca, Anaheim, California, New Mexico or Hatch stemmed, seeded and diced
- 1 fresh jalapeño stemmed and chopped
- 2 garlic cloves finely chopped
- 3/4 pound ripe plum tomatoes cored, seeded and diced
- 2 chipotle chiles in adobo sauce seeded and chopped
- 1 pound pork tenderloin cut into bite-sized pieces
- 1 pound beef tenderloin cut into bite-sized pieces
- ½ teaspoon ground cumin
- 2 tablespoons vegetable oil
- Warm corn tortillas
To Prepare
- Heat a large, wide, heavy casserole or deep, heavy skillet, or a large paella pan over medium-high heat. Once hot, add the bacon and cook until it begins to brown and has rendered some of its fat, about 3-4 minutes. Add the chorizo, cooking and breaking into smaller pieces for about 2 minutes, or until it begins to render its fat and darken in color.
- Add the potatoes, 1 teaspoon of the salt, and ¼ teaspoon of the black pepper. Toss and cook for 3-4 minutes, so the potatoes begin to soften as the chorizo continues to cook and brown. Add the onion and cook for another 2-3 minutes, until it softens a bit. Add the chiles verdes and jalapeño, stir, and cook a couple minutes more. Add the garlic, stir, and cook for a minute. Add the tomatoes and chipotles, stir, and cook for another 3-4 minutes. With a slotted spoon or spider, remove all the cooked ingredients and scrape them into a large bowl.
- Season the pork and beef tenderloin with the remaining ¾ teaspoon salt, ¼ teaspoon pepper, and cumin.
- Set the same pan over high heat and add the vegetable oil. Once hot, add the pork and beef and brown on all sides, about 5 to 6 minutes. Add all of the chorizo-potato mix back to the pan, toss, and heat thoroughly. Serve with warm corn tortillas for people to tuck into tacos.
Comments
24comments inChihuahua-Style Mixed Meat Grill
Becky
Dec 28
We’ve made so many Pati recipes over the years, and this one is near the top of the list – SO FREAKING GOOD.
My only complaint is that the potatoes were definitely NOT done in the allotted cooking time – we ended up putting the Dutch oven in to bake for a bit once everything was mixed together. Next time we’ll parboil or roast the taters first.
Pati Jinich
Jan 07
Thanks for flagging Becky!
Jett
Nov 13
I was watching you make this a few weeks ago and went, “That’s exactly what our favorite Mexican restaurant is making in their kitchen!” like I was the Leonardo DiCaprio meme pointing at the TV.
Sure enough, it tastes just like my favorite restaurant does it. I have been joking to my family for years that I need to apply for a dishwashing job just so I could see what they were doing back there. The family agrees: no need now!
Thanks, Pati!
Pati Jinich
Nov 19
Ahhh so happy to hear and to saved you from washing dishes Jett, haha!
Ida Marconi
Nov 05
Que ricoooo!!
Sabroso lo picosito!!
Amo todo lo auténtico y simple.
Pati Jinich
Nov 19
Que bueno que te gusto Ida!
Kathy D.
Nov 02
Hello Pati! I have been a huge fan of yours for years. I watch you on TV every week. I made this nice recipe last night. Like Deb H. I used what I had. As far as the meats go I only had two I could use, bacon & a little over a lb. of hot Italian sausages which I took the casings off of. I used a whole regular size can of diced Roma tomatoes & the juice. I only had big baking potatoes. I cut up a huge one, which I should have cooked a bit before adding. The small bite sized dice took forever to soften up, so I added a little water to the pan of goods, covered it, lowered the heat to steam the potatoes. They ended up falling apart a bit, but that’s ok, haha. As far as the chile verdes go, I cut up some freshly picked beautiful Italian sweet peppers & a jalapeño from my country ranch garden here in Northern California. I decided to add the tsp. of ground cumin, that was meant for the 2 meats I didn’t have, to the contents in the pan towards the end. I made this recipe for the next night’s dinner. I did taste the finished product & it is delicious! I cannot wait to gather all of the correct ingredients & make this lovely recipe the correct way. I enjoyed watching you prepare this recipe with 2 of your beautiful sons. I watched it about 4 times. Like Matt P. I decided on my own to chop & prep everything ahead of time to make things easier, like when you do an Asian stir fry. I highly recommend it. I like Matt P.’s idea of adding eggs to some of this for a nice breakfast. Thank you Pati~
Pati Jinich
Nov 19
Thanks so much for sharing your recipe Kathy, sounds to me that it was delicious!
Don
Oct 30
I just watched the episode that featured this recipe and I had forgotten the name of it & it was a unique sounding word.
Looking over the list of recipes this was it.
I can’t wait to make this, it looked delicious on the show.
Loved how you visited the town & spoke with the pottery artist. The pot he gave you is beautiful,
Thanx so much
Pati Jinich
Nov 19
So happy that you were able to find the Discada Don, enjoy it!
Leslie Muela
Oct 27
As usual your recipes are amazing !!!! will make again
Pati Jinich
Nov 12
So happy to hear, thanks so much Leslie!
Judy D
Oct 26
First time I watched her show on PBS. Love it. I definitely will make the mixed meat grill. She was great and I love watching her cook. Can’t wait to see more.
Pati Jinich
Nov 12
Thanks so much Judy! So happy to hear you are planning to stick around, yay!
Carol S
Oct 26
This looks delicious.For the non pork eaters, what beef cuts would you suggest?
Thanks
Pati Jinich
Nov 12
You can leave the pork, chorizo and bacon out and use instead all beef tenderloin, vegan chorizo and turkey bacon 🙂
Deb H
Oct 05
So flavorful even though I used what I had, chipotle powder, canned plum tomatoes and canned hatch chile. As Matt said, prepping all the ingredients in advance makes cooking go quicker. My dish had more juice. I used tortilla chips to soak up some gravy at the bottom of my bowl. Definitely will make again! ♥️
Pati Jinich
Oct 12
So happy to hear you liked this recipe Deb!
Matt P.
Sep 14
This was a delicious recipe! Be sure you chop and prep 100% of your ingredients in advance or it will be easy to fall behind. It was a wonderful taco filling and I’m looking forward to mixing in some scrambled eggs tomorrow. Will make again.
Pati Jinich
Sep 28
Yum left overs with scrambled eggs Matt, great idea!
Maritza Amparan
Sep 10
Está super!!!
Pati Jinich
Sep 28
Me encanta que te haya gustado!
Maria Alvarez
Sep 10
Deliciosa la discada gracias paty por compartir sus recetas me gustan Los pogramas saludos
Pati Jinich
Sep 28
Con mucho gusto Maria, me encanta que te haya gustado esta receta!