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Beef Discada Norteña

A popular northern Mexico meal, you won't regret tasting this authentic discada norteña recipe. Prepared with mixed meats including bacon, spicy sausage, sirloin steak & chorizo…it's a food lover's dream! Cooked over an open flame with your Carolina Cooker discada (cowboy wok) it's the perfect outdoor feast no matter what season.

Ingredients

  • 1 pack bacon, thick sliced & cut into half
  • 1/2 pack chorizo, spanish pork sausage (2-3 links) removed from casing
  • 1/2 pack hot & spicy pork sausage
  • 1/4 cup Carolina Cooker Rib Rub seasoning
  • 1-pound sirloin steak, cut into strips & pre-marinated
  • 2 tablespoons lard or olive oil
  • 1/2 cup Minced Garlic
  • 1 cup cilantro
  • 1 green bell pepper
  • 1 yellow sweet pepper
  • 1 large can crushed tomatoes
  • 1 cup vidalia onion, chopped up
  • 1 cup green onions, chopped up
  • 1 large jalapeño pepper, sliced
  • 1 pack of soft corn yortillas
  • 2 limes cut into wedges

Directions

  1. Begin by heating up your discada (cowboy wok) to a medium heat. Allow bottom to get very warm before adding lard or olive oil into the middle. Stir around moving from inside to outer edges to season before cooking. Some smoking may occur.
  2. Once your discada is hot and most of your oil/lard mixture has evaporated, add in slices of thick bacon cut into halves. Allow bacon to cook half way before adding in hot & spicy pork sausage. You can also add in half of your chopped white onions now. Keep the bacon grease and do not drain.
  3. Allow the spicy sausage and bacon mixture to cook all the way while stirring constantly on the discada. Next, add in your Chorizo Spanish pork sausage whole into the middle section and cut into smaller pieces. Be sure the Chorizo is removed from any casing before cooking!
  4. Once all the sausages and bacon have cooked well, add in minced garlic, green onions, bell pepper and yellow sweet pepper. Let all these simmer together stirring from the middle to outer edges of discada to ensure peppers and onions are softened. Add in half of your cilantro to this mixture.
  5. Push your sausage and veggie mixture to the edges by forming a well in the middle. Lastly, add your marinated steak strips. These should be coated well with Carolina Cooker Rib Rub seasoning. Gently lay steak into the center of the discada. Add the remainder of white onions to simmer. Once steak, peppers and onions are all cooked well, add on top of everything crushed tomatoes; turn heat down to low. Stir all ingredients together well and let simmer for 5-10 minutes on low heat.
  6. Top with remainder of cilantro, add in jalapenos per taste for extra flavor. Scoop ingredients into corn tortillas and squeeze lime wedges over your beef Carolina Cooker discada Norteña tacos. Enjoy!!