Hello friends! Welcome to Paulina Cocina. Today we bring to the table a very special and traditional dish from northern Mexico: Dial-up. It is a very typical food in some northern regions of Mexicowhich brings together typical ingredients and invites you to enjoy it in good company.
We are going to see everything necessary to do a good dialing, and the key details such as what is dialingwhy does it have that name, how did it originate, what ingredients it takes and, of course, a northern discada recipe with all the details to make it at home even if you don’t have a plow disc.
About dial-up
Discada is a traditional dish of northern Mexico which consists of a mixture of meats, usually beef and pork, slow-cooked along with a variety of vegetables and spices that are cooked in a plow disc.
This recipe is very popular especially in the states of Chihuahua, Coahuila and Nuevo León. What makes the unique dial-up mexicana It is precisely its preparation. It is not a typical stew, but it is a dish that It is usually prepared outdoorsat family gatherings or with friends.
Origin of the northern Discada
The northern discoda has its roots in traditions rancheras of northern Mexico. Legend has it that ranchers, when looking for a practical way to cook outdoors, began using plow discs like improvised irons.
Although it is popular throughout northern Mexico, its most specific origin is believed to be in the state of Chihuahuawhere ranches and large areas of land are the perfect setting for this type of outdoor preparations. From there, the recipe has spread throughout the region.
Why is this preparation called Discada?
The recipe is named precisely because of the disc on which it is cooked. In its early days, there were no fancy grills nor high-tech cooking utensils. What there was was ingenuity and creativity.
These thick metal discs are ideal for cook over direct heatdistributing heat evenly and allowing meats to brown and sear to perfection. So, taking advantage of what was at hand, the ranchers created the Mexican dial-up which today is synonymous with meeting, party and good food.
What ingredients does Discada contain?
Although it is an adaptable and versatile dish, there are ingredients that cannot be missing to make it in a traditional way. The the basis of the northern discada is meatwhich is usually a mixed beef, pork and sometimes even bacon or chorizo.
But meat is not everything. Vegetables are also used such as onion, pepper, tomato and garlicwhich give it freshness and a touch of sweetness.
- And, of course, it cannot be missed the touch of beer or tequilawhich is added during cooking to intensify the flavors and give it that unique character that makes it so special.
In addition to the main ingredients mentioned, other elements can be added to the recipe to give it a personal touch, such as jalapeño chili which is used in pico de gallo, to give it a spicy twist; or some boiled potatoes, to make it more substantial.
Features to make the Beef Discada recipe
make a Mexican dial-up It’s simple, but it requires time and attention to detail. Here I share some key tips to prepare a delicious beef discada:
- Preparation of the ingredients: Make sure you have all the ingredients ready and cut into uniform pieces to ensure even cooking.
- Choose the right utensil: A plow disc is used, but if you don’t have one, you can use a large frying pan or wok.
- Slow cooking: This is not a dish that is made quickly. Cook slowly to allow each ingredient to release its juices and mix with the others, creating a deep, complex flavor.
- Recipe Versatility: The discada allows many variations. You can adjust the ingredients and proportions according to your personal tastes.
- Smoked flavor: The slow cooking and the mixture of meats give the discada a light smoky flavor, characteristic and delicious.
- Combination of textures: Enjoy the combination of textures that the discada offers. The softness of the meat, the crunch of the vegetables and the juicy touch that beer or tequila provides.
- Cooking meat and vegetables: Cook the meats until golden brown, then add the vegetables and cook until tender but firm.
- Incorporation of liquids: Add the beer or tequila at the end and simmer, allowing the flavors to integrate.
By following these tips, you will obtain a beef disc with well-browned meat, soft vegetables and a delicious juice that permeates the entire dish with its flavor. This dish is perfect to share with friends and family, the discada is almost a feast that invites conviviality and enjoyment.
Typical accompaniments for beef discada
- Las tortillas are the accompaniment traditional par excellence. There is no better way to enjoy a good disco than making tacos with freshly heated tortillas.
- The freshness of the avocado, It perfectly complements the intense flavors of the dish. Another classic accompaniment is guacamole.
- The typical charro beans, They add an extra layer of flavor and are the perfect complement to this hearty dish.
- You can’t miss one good cold beer preferably artisanal or from a local brewery.
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Northern discada recipe
Yield: 8 servings
Preparation time: 1 hour and 45 minutes
Ingredients
- 500 g of beef (it can be flank steak or sirloin) cut into cubes
- 300 g of pork (can be loin or rib) cut into cubes
- 200 g sliced chorizo
- 150 g bacon, cubed
- 2 medium onions, finely chopped
- 2 bell peppers (red and green) cut into strips
- 3 large tomatoes, peeled and chopped
- 3 cloves garlic, finely chopped
- 1 cup of beer (optionally it can be tequila)
- Vegetable oil
- Salt and pepper to taste
- Jalapeno or serrano chili to taste (optional)
How to make the northern discada recipe step by step
- Place the disc, large frying pan or wok, on the fire or stove. Add a little oil.
- First add the bacon and once it releases its fat and is golden, add the chorizo. Cook until both are golden brown. Then, add the pork and cook until well browned and cooked.
- Finally, add the beef. Cook over medium heat until all the meats are well browned.
- Then add the onion and garlic. Cook until the onion is translucent and the garlic is fragrant. Next, add the bell peppers and continue cooking until the vegetables are tender, stirring constantly so they don’t burn.
- Add the chopped tomato and mix well. Let it cook until it releases its juice and integrates with the other ingredients.
- Add the beer or tequila and scrape the bottom of the disc with a spatula to release all the accumulated flavor. Let the liquid reduce over medium-high heat, allowing the alcohol to evaporate and the flavors to concentrate.
- Season with salt and pepper to taste and add the chopped chili (optional). Mix well and let it simmer for a few more minutes so that all the flavors integrate.
- Remove from the heat and serve with tortillas and the chosen accompaniments.
Source: www.paulinacocina.net
