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Tortillas line a discada with meat sizzling in the middle.
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Discada Tacos

Discada Tacos are a meat-lover’s dream cooked on a sizzling steel disc. Loaded with bacon, chorizo, beef, pork, peppers, and onions, this taco style builds deep, layered flavor in one pan and feeds a crowd with ease.
Course Main Course
Cuisine Mexican, Tex-Mex
Keyword chorizo tacos, crowd feeding recipes, Discada, discada recipe, discada tacos, mexican street food, mexican street tacos, mexican tacos, outdoor cooking, taco recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings 10 tacos
Calories 280kcal

Equipment

  • Discada or a large skillet or flat top
  • Propane Burner Big Kahuna recommended or a rocket stove
  • Long-handled wok-style spatula
  • Chef Knife
  • Cutting board
  • Ladle or large spoon For removing excess fat
  • Tongs

Ingredients

Meats

  • ½ pound diced bacon
  • ½ pound chorizo
  • ½ pound ground beef
  • ½ pound ground pork
  • ½ pound diced ham

Vegtables and Base

  • 1 Large Yellow Onion sliced
  • 1 Large Poblano Pepper diced
  • ½ cup sofrito
  • ½ bunch of fresh chopped cilantro
  • salt and pepper to taste

Fresh Tortillas

  • 1 stack of fresh corn tortillas

Instructions

  • 1. Heat the Discada
    Set your discada over a propane burner and bring it to medium heat. Propane gives you steady, consistent heat and is the easiest way to cook Discada. I used my rocket stove for this batch mostly because it gave me a good excuse to play with fire, but propane is the smarter choice for simplicity.
  • 2. Prep the Vegetables
    Slice the onion and dice the poblano pepper. Set aside until the meats are browned.
  • 3. Cook the Bacon
    Add the diced bacon to the center of the discada. Let it render and crisp. Push it up the outer rim of the disc where the heat is lower to keep it warm without burning.
  • 4. Brown the Remaining Meats
    Add the chorizo and cook until browned, then push it up the sides.Repeat with the ground beef, pork, and diced ham.
  • Important:As the meats cook, rendered fat will pool in the center. A little fat adds flavor, but too much can saturate the vegetables and make the mixture greasy. A large pool of hot fat is also a fire hazard. Use a ladle to discard excess fat as needed.
  • 5. Add the Vegetables
    Place the sliced onion and diced poblano into the center of the disc. Cook until softened but still a bit crisp for texture.
  • 6. Add the Sofrito and Combine
    Stir in the sofrito and fold it through the vegetables. Bring all the browned meats back to the center and mix everything together so the flavors meld.
  • 7. Warm the Tortillas
    Line the perimeter of the discada with tortillas. The outer rim provides gentle heat that warms tortillas without drying them out.
  • 8. Serve
    Scoop the discada mixture into tortillas. Top with chopped cilantro and your favorite salsa. My Texas Green Salsa Recipe goes great on these.

Video

Notes

Ingredient Notes

  • Sofrito: A tomato and pepper cooking base used across Latin American cuisines. It adds savory depth and ties the meats and veggies together. Goya Sofrito Tomato Cooking Base is a great store-bought option.
  • Variation: Many traditional Discada recipes include sliced hot dogs. I chose not to use them here, but feel free to add them for a more classic party-style version.

Tips for Success

  • Keep an eye on rendered fat and discard excess as you cook. Too much fat can make the mixture greasy and become a fire hazard.
  • Warm tortillas around the rim for soft, pliable shells that hold together beautifully.
  • Adjust heat as needed. Rocket stoves run hotter and require attention. Propane burners give easier, steadier control.
  • Use a long-handled wok-style spatula to keep your hands safely away from the heat.
  • Leftover Discada is excellent in breakfast tacos, quesadillas, nachos, or mixed with scrambled eggs.

Recommended Tools

  • Discada cooker
  • Big Kahuna burner (propane)
  • Long-handled wok spatula

Optional Add-Ins

  • Sliced hot dogs
  • Diced jalapeños
  • Extra onions or bell peppers
  • Cheese (non-traditional but tasty)