Mexican Beef Discada Recipe

Name: Mexican Beef Discada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1/2 lb bacon, sliced small; 6 garlic cloves, minced; 10 ounces chorizo sausage, sliced thin; 1 1/2 lbs flank steaks, cut into 1 inch chunks; 1 medium white onion, diced; 2 medium potatoes, diced; 3 roma tomatoes, diced; 3 chipotles bell peppers, minced; 12 ounces negra modelo beer (dark Mexican beer); 1 cup low sodium beef broth; 5 tablespoons Worcestershire sauce; 1 tablespoon oregano; 1/2 tablespoon cumin; 1 1/2 teaspoons pepper; 1 teaspoon salt (to taste); 6 corn tortillas

Servings: persons

1/2 lb bacon, sliced small
6 garlic cloves, minced
10 ounces chorizo sausage, sliced thin
1 1/2 lbs flank steaks, cut into 1 inch chunks
1 medium white onion, diced
2 medium potatoes, diced
3 roma tomatoes, diced
3 chipotles bell peppers, minced
12 ounces negra modelo beer (dark Mexican beer)
1 cup low sodium beef broth
5 tablespoons Worcestershire sauce
1 tablespoon oregano
1/2 tablespoon cumin
1 1/2 teaspoons pepper
1 teaspoon salt (to taste)
6 corn tortillas

1
1. Preheat a large skillet to medium heat for a few minutes. Add the bacon and cook until brown and crispy. Add the garlic, chorizo and cook for a few minutes.
2
2. Turn the heat up slightly, move the chorizo mixture to the outer edges of skillet and add the beef to the center of pan. Cook until nicely browned and seared in some spots. You may need to add a touch of oil to help the meat brown.
3
3. Add the onions, potatoes, chipotle, and tomatoes. Season lightly with salt and pepper. Add the beer and beef broth, stir well to mix. When it comes to a boil, reduce heat slightly and add the Worcestershire sauce, cumin, oregano, pepper, and salt (if needed). Cover and cook until the liquid is reduced and becomes thicker. Add in the cilantro during the last 10 minutes of cooking.
4
4. NOTE: Serve with corn tortilla, Pico de Gallo, and garnish with cilantro. Serve with a side of Mexican red rice or refried beans.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 lb bacon, sliced small, 6 garlic cloves, minced, 10 ounces chorizo sausage, sliced thin, 1 1/2 lbs flank steaks, cut into 1 inch chunks, and more.

Yes, Mexican Beef Discada falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Beef Discada

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