StewsMedium

Northern-Style Discada

Name: Northern-Style Discada
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 150 g Bacon; 300 g Beef steak, diced; 300 g Pork, diced; 2 White onion; 330 ml Beer (lager); 3 Jalapeno chilli; 200 g Mexican chorizo; 2 Pepper (red or green); 1 to taste Salt and pepper; 200 g Sausages; 3 Tomato

4.0(1 rating)

50 min (20 prep + 30 cook) Medium 8 servings Nuevo León

Edmond Bojalil

Recetas Mexas

Published: 10 Feb 2026 · Updated: 3 Jun 2026

A northern Mexican mixed meat and vegetable stir-fry with beer.

About this recipe

Discada is a hearty northern Mexican dish cooked on a large plough disc (disco de arado) with a mix of meats - beef, pork, chorizo and bacon - plus vegetables, chillies and beer. It's the ultimate outdoor feast, perfect for gatherings and barbecues in northern Mexico.

History & Origin

Discada was born on the ranches of northern Mexico, where cowboys recycled the discs from agricultural ploughs as cooking surfaces over campfires. It originates from Chihuahua and Nuevo León, and has become the quintessential dish of every northern-style carne asada gathering. Tradition dictates that the discada is prepared outdoors, always by the men of the group whilst the women prepare the accompaniments. The splash of beer added at the end not only contributes flavour but also helps to deglaze the caramelised juices from the bottom of the disc.

Estimated cost

£22.34

Total cost

£2.79

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

433

Calories

26g

Protein

35g

Carbohydrates

18g

Fat

Fibre

824mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Corta all the carnes in cubes pequeños. Pica the verduras in cubes medianos.
2
En un disco de arado, wok large o frying pan very amplia, fríe primero el bacon until suelte su grasa.
3
Add the chorizo and cook until browned. Then add the sliced sausages.
4
Incorpora la beef y de pork. Cuisine over high heat, moviendo constantemente, until estén selladas.
5
Add the onion, peppers and chillies. Cook for 5 minutes more.
6
Add the chopped tomato and pour in the beer. Mix well and cook over medium heat for 10 minutes until the juices reduce.
💡 The beer deglazes the juices at the bottom; use a Mexican lager for the best flavour.
7
Adjust the salt and pepper. Serve straight from the disco with warm flour tortillas.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.