Howdy everyone, and thank you for stopping by the website. Today’s recipe is a special treat, because it’s a dish used to cook up a whole bunch of food at a gathering or family reunion. Discada is the name for it, because traditionally, it was made using a tandem disc, or plowing disc. It is basically a huge wok.
Tip: If you’re looking for one online, search for a cowboy wok, a discada disc, or a plow cooking disc.
What is in Discada?
Well, whatever you want. This can be breakfast, lunch, birthday feast – whatever you need to cook for, you can do it in one of these discs. For the best flavor, I recommend you start by cooking a pound or two of bacon. When the bacon is about three-quarters finished, add the onion. The outer edge of the disc won’t be as hot as the part directly on the fire, so you can just move the bacon and onions up to the side when done. This will keep the bacon warm, but it won’t burn.
There should be a good pool of bacon grease in the center of the disc. Go ahead and add your potatoes and some Kent Rollins’ Mesquite Seasoning. Cook until the taters are about golden brown, and move off to the side of the disc.
Layers of Flavor
Already, we have bacon, onion, potatoes, and mesquite seasoning. Once the potatoes are pushed off to the side, add the pork chorizo. Just like the bacon, the chorizo will leave behind some delicious grease and even some seasonings that we are going to cook the other meats in. It’s just layers upon layers of delicious food and delicious flavors.
Tip: Move finished food to the outer edge of the disc, where it will be kept warm, but won’t overcook.
The center of the disc has bacon grease, seasoning, chorizo fat, and is so full of flavor, we’re going to cover the pork in mesquite seasoning and throw right in the center. When cooked, move it off to the side. Next up is some pork breakfast sausage and 80/20 Certified Angus Beef hamburger meat.
Last but not least – add the peppers. Anaheim, Poblano, and Jalapenos. Remove the seeds if you don’t want much heat, keep the seeds in if you do. Last, add in the tomatoes and the garlic. As soon as they’re done, mix all of the food up in the center.
Place flour and corn tortillas around the edge of the disc to warm up, and serve.
Discada Mexicana - Cowboy Kent Rollins
- Cooking oil
- 1 ½ pounds bacon chopped
- 2 white onions diced
- 1 tbsp Kent Rollins' Mesquite Seasoning or your favorite all-purpose blend
- 1 ½ pounds small red potatoes chopped
- 1 pound chorizo pork sausage
- 2 lbs pork loin roast chopped
- 1 pound ground beef
- 1 pound pork breakfast sausage
- 2 anaheim peppers chopped
- 2 poblano peppers chopped
- 4 jalapeños chopped
- 4 garlic cloves minced
- 4 tomatoes chopped
- Tortillas for serving
- Place a disc cooker or large wok over medium-high heat. Lightly oil the disc and add the bacon. Cook until about ¾ done and stir in the onions. Cook until the bacon is done and the onions are tender. Remove the contents or move up the side of the disc.
- Add the potatoes to the middle of the disc with the bacon grease and cook about 5 minutes or until golden brown. Move the potatoes up to the side of the disc.
- Add the chorizo to the center of the disc and cook until done, stirring occasionally. Move the chorizo up the side of the disc.
- Add the pork to the center of the disc and cook until cooked through. Move the pork up the side of the disc.
- Add the ground beef and sausage to the center of the disc and cook until browned. Move the contents up the side of the disc.
- Add the peppers, garlic cloves and tomatoes to the center of the disc. Cook for about 3 minutes.
- Bring all the ingredients back to the center of the disc and mix well. Cook for about 4 minutes, to incorporate the flavors, stirring occasionally. Mound the meat mixture up in the middle of the disc and place corn and/or flour tortillas around the outside edge of the disc to warm. Serve immediately with your favorite toppings.
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