Discada is a festive Mexican mixed-meat dish where bacon, chorizo, al pastor, carne asada, potatoes, and vegetables are cooked together on a large discada pan, then finished with beer and melted cheese before serving in warm tortillas. The one-pan cooking style and layered flavors make it ideal for feeding crowds.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
On a hot discada pan, cook the chopped bacon until crispy. Move it to the outer edge of the pan to keep warm.
In the bacon grease, cook the sliced hot dogs until browned. Move them to the side.
Add the chorizo to the center of the pan, break it up with a spatula, and cook thoroughly. Move to the side.
Cook the thinly sliced potatoes in the rendered fat, seasoning with garlic salt. Cook until tender and slightly browned, then move to the side.
Add the al pastor meat to the pan and cook until done. Move to the side.
Cook the carne asada in the center of the pan until cooked through, then move it to the side with the other meats.
Add the diced bell pepper and tomatoes to the center of the pan and sauté.
Add the whole chile gueros, whole white onions, and green onions to the vegetables and cook until softened.
Mix all the cooked meats and potatoes back into the center with the vegetables.
Pour the can of beer over the entire mixture and stir everything together to combine the flavors.
Sprinkle the shredded cheese evenly over the top of the discada.
Place corn tortillas around the edge of the discada to warm them in the steam.
Once the cheese is melted, serve the discada in the warm tortillas. Garnish with fresh lime juice and salsa if desired.
Store leftover discada in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat until warmed through, adding a splash of broth if dry. Discada is best served fresh.
discada pan (or large flat-bottomed skillet as substitute) · spatula for breaking up meat and stirring
A discada pan is a large, round, concave metal pan traditionally used in Mexican cooking. You can substitute a large flat-bottomed skillet or griddle, though you'll lose the traditional shape and the ability to keep cooked items on the warmed edges.
Yes. The core technique works with any combination of precooked or quick-cooking proteins. Swap al pastor for carnitas, add barbacoa, or use different sausages, but keep the cooking order: render fat from bacon/chorizo first, then add denser proteins before vegetables.
The beer deglazes the pan, picks up browned meat flavor, and adds moisture and slight bitterness that balances the rich, fatty meats. It also helps steam the tortillas when the cheese melts.
Yes. Slice and chop all vegetables, portion the meats, and store separately in the refrigerator up to 4 hours ahead. Cook everything fresh on the discada just before serving for best flavor and texture.
Cook the sliced potatoes in the rendered fat until they are tender when pierced with a fork and have lightly browned, crispy edges, usually 8–12 minutes depending on thickness.
