Dinner · 60 min · mexican

Discada Norteña

If you like flank steak, you’ll love this Mexican dinner — 60 minutes from craving to table. The macros do the talking: 72g protein, 70g carbs, and 53g fat in every 1065-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Flank steak
• 1 lb Pork shoulder
• 1/2 lb Mexican chorizo
• 1/2 lb Bacon
• 4 Hot dogs
• 2 Bell peppers
• 1 White onion
• 2 Tomatoes
• 1 cup Beer
• 12 Flour tortillas

Steps

1. Heat the discada or a huge skillet ripping hot. Fry the bacon first, rendering its fat for everything that follows.
2. Add the pork, then the beef, browning each in batches — the discada method builds flavor in layers.
3. Add the chorizo, hot dogs, peppers, and onion. Cook 10 minutes, stirring, until everything is browned and sizzling.
4. Pour in the beer and scrape up the browned bits. Add the tomatoes and simmer 10 minutes into a juicy, smoky mix.
5. Taste and season — the meats bring their own salt, so go easy.
6. Serve straight from the disc with warm flour tortillas. Northern ranch cooking, no apologies.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes