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Home Cooking 2

Discada- think Mexican wok

surfmama | Jun 3, 201510:56 AM

Anyone else use a discada?
My brother made a discada for us about a year ago. It's actually an old agricultural plow disk that has the middle hole plugged and welded closed and used over an open fire (he also made legs for it). We use it in the summer when we are doing all day outdoor cooking and drinking (usually when we have the smoker out and need something else to do besides stoke the fire all day). Last year my daughter made the following recipe found on "Que Rica Vida" website. It is a pork recipe and so good. You know when you take a bite of the best thing you can think of and look around the table and everyone else has the same look on their faces? No one speaks for the first 3 minutes because they need to savor, remember, and feel with all their senses? THIS is the recipe.

Mexican Style Pork Discada
By Sonia Mendez Garcia
A Mexican Discada is typically prepared in a large disc like pan, similar to a paella pan. The traditional way to cook this dish is on an outdoor wood fired grill. It can be prepared with beef or pork, sometimes both. This recipe reminds me of those delicious guisados de carne that my Mom always prepared for us. All you need is some warm corn tortillas to enjoy this dish and all it´s flavors.


1/2 lb bacon, diced
4 cloves garlic, minced
8 oz Mexican pork chorizo
2 lb pork sirloin, cut into 1 inch pieces
1 tablespoon canola oil
1 medium onion, diced
1 Serrano pepper, minced
1 to 2 chipotle chiles, minced
1 Russet potato, peeled and sliced into bite size pieces
1 green plantain, sliced into bite size pieces
3 Roma tomatoes, diced
12 oz Mexican clear beer
1/8 cup Worcestershire sauce
2 teaspoons cumin
1/2 tablespoon oregano
1 teaspoon pepper
Salt to taste
1/3 cup cilantro, chopped
1 cup crushed chicharrones, pork cracklins (pork rinds)

In a large skillet, cook bacon at medium heat until crispy. Add the garlic and chorizo, and cook for 3 minutes.
Turn the heat up, add the pork sirloin and cook until nicely browned and seared in most spots. If you need, add 1 tablespoon of oil.
Add the onion, Serrano, chipotle, potato, plantain and tomato, cook for 5 minutes.
Add the beer, chicken broth (as desired), and stir well to combine. When it comes to a boil, reduce heat and stir in the Worcestershire sauce, cumin, oregano and pepper. Taste for salt before adding anymore.
Stirring now and then, cover and cook at a low simmer for 45 to 55 minutes, until the sauce reduces and becomes thick.
Add the cilantro and chicharrones to the top before serving. Serve with warmed tortillas, your favorite salsa, rice and beans.

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