Discada is the name of a Mexican meat dish as well as the pan in which it is prepared. A circular metal piece of farming equipment was used to make the pan. The recipe gets its name from the fact that it is cooked in a pan and consists of a variety of meats and vegetables that are cooked slowly in batches until done. The main idea behind discada is to make a meal out of relatively inexpensive ingredients or leftovers from other dishes in a way that is both convenient and tasty, especially for large groups. The finished dish can be served with guacamole or pico de Gallo, or folded into taco shells.
Despite the fact that discada can be made in any large, heavy-bottomed pan, it is named after a specific type of pan used in Mexico. The pan is made from a round piece of metal that was once part of farm machinery. The disc is hammered out into a shallow dish, similar to that of a wok. There are different areas of high and low heat, similar to a paella pan or a large grill, allowing food to be moved to different areas of the discada to cook more quickly or more slowly. This characteristic is highlighted in the meat recipe that bears the pan’s name.
The meats used are a mix of common cuts and sausages that can be found in most grocery stores. Most recipes include beef, particularly flank steak, bacon, chorizo, and pork or ham. Some variations call for uncooked hot dogs or more Italian-style pork sausage, reflecting the dish’s goal of using inexpensive ingredients. There are also recipes that combine two cuts of beef, one lean and one fatty, to produce enough fat to make a sauce.
The preparation begins with some oil in the discada pan, followed by the bacon, which renders the fat. The chorizo comes after that. When the meats have released their fat, a hole is cut in the center of the pan’s contents, and the cooked meats are pushed to the edges, where the heat is lower than in the center. After that, the ham or pork is added and cooked, and finally, the beef is added and cooked. The previous meat is pushed away from the center at each point, forming concentric rings of various types of meat.
A collection of liquid and fat will collect in the bottom of the discada as a result of cooking the meat in this manner, forming a natural sauce. Before the dish is covered and allowed to simmer until the vegetables are soft and have released all of their liquid, diced tomatoes, onions, and a significant amount of jalapeno peppers are layered on top of the meat. The finished meat can be served as a filling for tacos or plated as a hearty main course.