Discada Mexicana | Traditional Mexican Cooking

We got a traditional dish coming up today

Authent Mexican Descada cooking. Got some great peppers in there. Pork, loin beef, ground beef, chorizo, potatoes, onions, tomatoes

We got everybody covered. Oh, my gosh, you ain't going to want to miss this because it'll feed the whole family, even those down the street

Two million subscribers has finally got here

And y'all are part of it. You aren't. Some of you were here when we had one subscriber, a hundred thousand, then a million

But no, we are at two million. And oh, you better stick around plump throughout this video

because we're going to tell you about some prizes that are going to be giving away. So let's talk about how all this started. Long time ago, probably close to 10, 11 years ago it was

We did our first ever video. It was what? Cowboy Kent Rollins cooking school down there on the

Red River and we had a good time. We did and the next one that come along was Spring Works on

the Bell Ranch. Now I want y'all to go back through time and look at all those videos and see what

has changed, especially the camera and the sound. And I've even got better looking as we've went

along, right, Shan? Uh-huh. But go back through it, you'll see where we celebrated so many things

and guess what? There was one dog that has been with us when we started and is still here

but today he is absent, it is too hot outside, that is the Beagle. Now after that, come along

Frank the Wonder Dog. Y'all remember Frank, stealing chicken out of the backyard, steal butter, he'd eat

all that. But old Frank, hey, y'all read the story about catching a rabbit, or y'all can check

the video out about the hush puppies and you'll find out about old Frank. Come along, the Duker dog, you know the Duker

And then what was it? Major and Sadie. And Major is the only one present today, aren't you, Major

You got something you'd like to tell the folks? Major says, be sure and vote for a schnauzer for the best-looking dog in the whole group

because he's going to be the winner. But, hey, we appreciate y'all that we're watching from the very start

We appreciate y'all that are watching now. And we also want to do a very special shout-out to the good folks at Yeti, one of our sponsors

We are an ambassador for them, and they're going to be giving away the first. gift as we celebrate the 2 million subscribers

So stay tuned to the end of this video. We'll be showing you how you can enter for your chance to win

Descada cooking. What? You say you don't know what that is, never heard of it

It is an old traditional way of Mexican cooking so many years ago to where you had a big

group coming together. You get something what? Like an old tandem disc or an old disc that been rounded out got some edges on it get it over the fire and throw everything in the world in it you can to feed a bunch of hungry folks It is and we going to walk you through that

Discada on the new Bertha, and it is hot. I'm telling you, it don't take long for one of these

to heat up, but also a lot of people do it like on a propane burner. Just be sure you regulate

that heat, because once you get this hot, it's sort of going to stay hot. Not as hot as cast iron

but it's going to hold heat pretty well. And this one's been really well, and something that you would go to put in it first

if you're going to even help it more than that, and what is that bacon? Because we're going to go with bacon

then we're going to get some potatoes in there, then we're going to put some onions in there, walk on down the line with some chorizo

some pork, some jalapinas, pablanos, anaheims, tomatoes. We got everything in the garden coming out in this and so

let's go ahead and get that bacon in there so we can go to cooking

and you can think, that's a lot of bacon. Well, there's people over here that's going to eat

going to eat. Y'all don't believe me. Y'all always hear me say people in the fourth

row behind the mesquite tree. See we have a live studio audience today. So get her in there, get her to cooking

This cooks up just a little, we'll add them onion in there to it. And then the thing about

you're using one of these, it's just scotter or something like this, as this goes to getting done

you can slide it up here on the edge where it's not getting so hot. So we'll let that

bacon cook until it begins to brown. Then we're going to put the onion. onion in there. As you can see, the bacon is about three-fourths done. There it is, so it is time to throw in the onion. And I've got two really large white onion, just diced up, chunked up, however you want to get them. We want to get them to cook it in there so they can get soft too. Now, this dish has always been around down there, like I say, in Mexico, but it was usually for family reunions or big gatherings, celebrations, birthdays, anniversaries, and you can do it any time of day and figure out what you want to cook. Whether it be breakfast in here, or, or, you would it be breakfast in here, or, or, and

You can do steak in here. Anything in here is just as feasible as anything else. It is what you call a giant walk

Stay with us. We're fitting to throw the taters in. Let's get this pushed up to the side

But you can see how you can raise that up there and you get that out of the grease and that baking grease. You know what it's crying for

Red Taters. It is now. There's about a pound and a half in here. They are just going to dump them in there. They take a little longer to cook than everybody else

you want them to get pretty good and done. But while they're in there just like that, it would be a good time for what

Some of that good mesquite season. Because it's got a little bit of that ancho chili in there

People ask, is it hot? Nah, it's just about right. We're going to go ahead and get them onions a little lick since we missed them while ago

We'll let them taters brown up, push them back over here to the other side

then add more goodness to it. Taters is about golden brown they are so let pull them over here out of the way Still got that good grease in there we do from that bacon There a lot of good smell that coming out of here already

And guess what is next? Chirizo. Uh-huh, pork chorizo. It is going to be some fine dining

It is. Get this thoroughly cooked. You don't want to burn this stuff, but you don't want to let it cook too little of a

So make sure you get it good and cooked up. It'll get sort of crumbly in a way, slide it back out of the way, and we'll go on from there because they still a lot of meat left to go in the disc

Well, some taters fell in there as we was going, so they're saying, hey, bring that chorizo right up here to me because I want it

So we're just going to bring it on over here. Next, we're going to throw in what

Some pork loin. Now, remember when I told you a lot of people might have used to hot dog

Now, pork loin was on sale today, so what did I do

I decided I'd get some, dice it up. Be sure and look for any of that silver skin that might be left on the pork loin

whether it be deer, elk, pork, whatever. Make sure you get that off there because that's a little chewy if you don't

We're going to give it a little of that mesquite season, let it brown up a little, slide it up and go on to the next contestant

Ooh, that pork done browned up really good. Give it sort of a rich red color out of that chorizo it did

So just find a home for him somewhere. I don't care where it's at, just get him out of the way there for a little bit

Y'all probably be thinking, that'd probably be enough meat. It is never enough protein to put in the dish

So what do we got? Some hamburger meat and some sausage. Let's get her dumped in there

Running out of room. No, no, no. This is why we got the deluxe model disc from Tony when he sent it

You want to make sure that it's big enough to do you some good because we've got folks that's hungry, and we want to feed them

So pork and hamburger meat? Pork and hamburger meat. just a breakfast sausage and then a hamburger meat too, an 80-20, certified Angus beef

I don't know if certified Angus beef ever been in one of these deals, but they have today

The sausage and the ground beef says, hey, I am ready. Get me up out there

Get them right over here. You can see things are getting full. They are. But what are we talking about

Cowboy Kent Rowland's favorite vegetables in the whole wide world, Anaheim peppers

Poblano peppers, and jalapeno pepper. Now, you can leave the seeds in them

You can take the membranes out, whatever you want to do. You can swap that out for what

Serrano's, if you like. But while we got that just right in there too

we just will just go ahead and put in some of them tomatoes and about four garlic cloves that's minced all up

because we've just got to have that flavor that it's going to bring. That is a good sound that's coming out of there

We're going to let them peppers and tomatoes cook just until they get tender. Blend it all back together

You ain never seen nothing like this until it all heaped up and serving Oh, ain't it a pretty deal

I don't it a pretty deal

I don't care whatever flavor you want, corn, flour. make sure you got a bunch of them because folks it's going to feed a bunch

Now as it gets to this point, make sure that you have reduced your heat just a little

because you don't want to burn nothing in there. But I'm fendent to turn the crowd loose here in just a minute, but I want to remind you

hey, remember talking about Yeti and what we're going to give away? We sure appreciate the folks at Yeti we do

We're going to give away two prizes that are furnished by Yeti, but you have to go back and comment about what was your favorite video

Not the new ones. No, I want you to go way back. because I don't want you to just pull up a video and say, hey, I've seen this or I've seen that

I want you to tell me a line. I might have said in one of them videos. This is maybe I want to make sure that you've been watching

We'll find out what's going on. So remember, folks, when you got something like this, what's it about sharing

That is the best part. When you can bring family into the backyard or family into your house, friends from across the street

because folks, we need more friends and neighbors we do. Lay it all out there, let them come by and get them a big heap and helping, hey

you'll make friends for the rest of your life, you will. But as always, I tip my hat to all our servicemen and women and all the veterans and everybody who have kept that old flag flying in safety force

I commend you, I do. For the rest of you, don't forget. Now, anything that we use in this video will be listed down there in the little link below

Be sure and keep an eye on the website because we've got upcoming events

We do. And don't forget about that Yeti Prize. God bless you each and everyone

Come on in here and I'll see you down the Descadia. Discada

And I'll see you down to the Descada Trail cooking a lot of food. We got a traditional dish today

I got a backup. It didn't come out. So let's talk about how we got this

Vehicle went by. And another one went by. No, it's time. I heard it

Ready? Yeah