Mexican cuisine · Meat & Kebab

Discada Norteña

Northern Mexican skillet of beef, chicken sausage, peppers and onions, deglazed with light beer.

Ingredients · for 6 servings

• 600 g beef rump
• 400 g chicken chorizo
• 2 red bell peppers
• 1 green bell pepper
• 3 white onions
• 4 tomatoes
• 3 jalapeños
• 4 garlic cloves
• 200 ml light beer
• 3 tbsp oil
• 12 wheat tortillas
• Salt, pepper

Instructions

1. Cut the beef into 1.5 cm cubes and squeeze the chorizo out of its casing; cut the peppers, onions and jalapeños into strips and the tomatoes into cubes.
2. Heat the oil in a very large, deep pan and first fry the chorizo for 6 min. until crumbly, until it releases its red fat.
3. Remove the chorizo and sear the beef over high heat in batches for 4 min. each, until browned all over.
4. Return the chorizo to the pan, add the onions, peppers, jalapeños and garlic and fry for 8 min. while stirring, until the vegetables soften.
5. Stir in the tomatoes, deglaze with the beer and braise uncovered over medium heat for 20–25 min., until the liquid has almost evaporated and everything is glossy and bound together.
6. Season generously with salt and pepper and bring the pan straight to the table, with warm wheat tortillas for filling yourself.