Discada Recipe You’ll Absolutely Crave
This discada recipe is a bold, one-skillet dish inspired by discada mexicana and discada norteña traditions. It features thin-sliced beef, juicy chicken, and smoky beef sausage, all seared and simmered with colorful vegetables and warm spices. The result? A flavorful, juicy taco filling that’s rich, savory, and perfect for sharing with family or friends.
Equipment
- Large plow disc, flat-top griddle, or cast-iron skillet (12–14 inches wide)
- Tongs or spatula
- Cutting board and sharp knife
- Wooden spoon
- Measuring spoons
- Ladle or serving spoon
Ingredients
- 1 lb flank steak thinly sliced
- 1 lb boneless skinless chicken thighs, diced
- 8 oz beef sausage sliced into coins
- 1 large white onion chopped
- 2 medium tomatoes diced
- 1 poblano pepper diced
- 1 jalapeño pepper minced
- 1 cup sweet corn kernels
- 1 cup red and yellow bell peppers diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp neutral oil
- ¼ cup beef broth
Optional Add-ins:
- 1 cup diced zucchini
- 1 cup cooked pinto beans
- Fresh cilantro for garnish
Instructions
- Heat the skillet and oil over medium-high until shimmering.
- Sear steak slices 1 minute per side; set aside.
- Brown chicken pieces until golden and cooked through; set aside.
- Cook beef sausage until lightly crisped.
- Sauté onion, poblano, and jalapeño until soft.
- Add garlic and spices; stir for 30 seconds.
- Stir in tomatoes and beef broth; scrape the pan bottom.
- Return meats to the pan; add corn, peppers, and any extras.
- Simmer 6–8 minutes until broth reduces and everything blends.
- Taste, adjust seasoning, and serve warm with tortillas.
Notes
Pork-free and alcohol-free by design—made with everyday ingredients and a whole lot of flavor. Be sure to slice proteins evenly for quicker, balanced cooking.