This savory, spicy dish is essentially a stir-fry made for meat-lovers. A great, hearty meal to serve for a crowd, you’ll definitely want to pull out your largest skillet (or even a large wok would be great) for this recipe; you’ll also want to make sure you have a wooden spoon handy for scraping the bottom of the pan. If you want to tone the heat down a bit, simply omit one of the jalapeños. There will be a decent amount of liquid left in the pan after you’ve cooked the various meats (trust us, don’t skip the hotdogs), but your vegetables will ultimately soak up this flavorful cooking liquid, yielding an incredible filling for tacos. Discada is also excellent served alongside eggs for a seriously hearty breakfast dish.
4 thick-cut bacon slices (about 5 oz.), chopped
1/2 pound fresh Mexican chorizo, casings removed
1 large russet potato, cut into 1/4-in. pieces (about 2 1/2 cups)
1/4 cup canola oil, divided
2 1/4 teaspoons kosher salt, divided
1/2 pound pork tenderloin, cut into 1/2-in. pieces
1/2 pound hanger steak, cut into 1/2-in. pieces
2 hot dogs, cut into 1/2-in. pieces
1 large yellow onion, chopped (about 2 cups)
1 medium-size red bell pepper, chopped (about 1 1/4 cups)
1/2 cup chopped fresh cilantro (from 1 large bunch)
Corn tortillas, pico de gallo, avocado, fresh cilantro, and lime wedges
How to Make It
Cook bacon in a large skillet over medium-high, stirring occasionally, until just starting to crisp, about 6 minutes. Add chorizo; cook, stirring to break into pieces, until chorizo is browned and bacon is crisp, 4 to 6 minutes. Using a slotted spoon, transfer bacon and chorizo to a large bowl, reserving drippings in skillet.
Add potato, 2 tablespoons of the oil, and 3/4 teaspoon of the salt to skillet. Cook, stirring occasionally, until potatoes are tender and browned, about 8 minutes. Transfer potato to bowl with bacon mixture. Add pork, steak, hot dogs, and remaining 2 tablespoons oil. Cook, stirring occasionally, until browned, 5 to 6 minutes. Using a slotted spoon, transfer pork mixture to bowl with bacon mixture.
Add onion, bell pepper, jalapeños, cumin, black pepper, and remaining 1 1/2 teaspoons salt; cook, stirring occasionally, until tender, about 8 minutes. Add tomatoes and garlic; cook, stirring often, until tomatoes have softened, about 4 minutes. Stir in beer, cilantro, and bacon mixture. Reduce temperature to medium-low; cook, stirring occasionally, until liquid has mostly evaporated, about 10 minutes. Serve in tortillas with desired toppings.
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