Name: Discada Tacos: The Best Mexican Street Food?
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 whole White onion; 1 whole Poblano pepper; 1/2 pound Diced Bacon; 1/2 pound Chorizo; 1/2 pound Ground Beef; 1/2 pound Ground Pork; 1/2 pound Diced Ham; 1/3 cup Sofrito; 1/2 bunch chopped cilantro; 1 stack Good Corn Tortillas

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When it comes to Mexican street food, tacos reign supreme. What's not to like? Delicious meat and veggies cradled in a warm tortilla will make your mouth water. It's cheap, filling, and oh so yummy. Street vendors in Mexico and the United States sling tons of these tasty treats for the masses every day. This makes them the perfect food for parties, and holidays, basically any time you need to feed a hungry crowd. So this begs the question, What's the best taco? Well, in my humble opinion, it's gonna be hard to beat this Discada Taco Recipe.

What's a Discada?

Discada, Disco, Cowboy wok, Plow disc cooker, it goes by many names, but essentially it is an old plow disc that's repurposed as a cooking surface. Instead of cooking on a traditional comal, this wonderfully ingenious device is used. The disc is placed over a propane burner and used to cook a number of delicious dishes from Mexico and the South Western United States. In this example, I've built a wood-fired rocket stove as the heat source. No propane is needed. You can check out the build on the rocket stove >>>>>> here.

What will we need?

A discada or large skillet
1 whole sliced White Onion
1 whole diced Poblano Pepper
½ Pound of Diced Bacon
½ Pound of Chorizo
½ Pound of Ground Beef
½ Pound of Ground Pork
½ Pound of Diced Ham
⅓ Cup of Sofrito
1 stack of Good Tortillas, homemade, from your local taqueria or your favorite brand store-bought brand is fine. Mine is El Milagro
½ bunch Chopped Cilantro

The Cooking Process

First things first, let's get that heat going under the discada. A homemade rocket stove is my tool of choice for this recipe, but most people use a propane burner.

Next, I'll slice one large white onion and poblano pepper and set them aside.

Once the discada has reached medium heat, I'll toss in the diced bacon.

After the bacon has reached a nice crispy texture, it gets pushed up the sides of the discada to the cooler area. Moving the bacon up the sides stops the cooking process while keeping it nice and warm.

Continually add each meat, browning all the protein.

Earlier, we sliced up our veggies. It's time to grab those onions and peppers and add them to the mix. The veggies have been held back until now because I want them to soften but retain some snappiness.

After we add the onions and peppers, I'll add our sofrito and mix that and our bacon.

Finally, place your tortillas around the edge of the discada to warm them. Sprinkle a little chopped cilantro on top, and you're ready to dive into some discada tacos. If you want to kick it up a notch, add some "Texas Green Salsa". That recipe can be found >>>>>>> here.

Comment down below or over on my YouTube channel if you liked the recipe. Enjoy everyone!