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
8comments inChihuahua-Style Mixed Meat Grill
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!