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Discada Mexicana - Cowboy Kent Rollins

Prep Time 10 minutes
Total Time 45 minutes
Servings 15

Ingredients

  • 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

Instructions

  • 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.