I cooked this last weekend and, OMG was it good. I chopped the peppers and added them with the onions. I used chicken instead of ham and I forgot the tomatoes - no problem, just serve with salsa on top. This made a lot, I divided and froze most of it. The tortillas are HEB's Southwest Tortillas. Based on this youtube video: https://youtu.be/IUFnf7SkFro
My Recipe:
Mexican seasoning: https://www.geniuskitchen.com/recipe...ing-mix-456146
1 lb bacon
1 lb chorizo
1 yellow onion
3 poblanos, diced
2 jalapenos, diced
2-3 chili arbols, diced
1 lb andouille sausage sliced and halved
1 lb pork
1 lb beef
1 lb chicken
I forgot to add this: 14 oz. can Red Gold diced tomatoes, drained. (Or fresh tomatoes)
Slice bacon into 1" pieces. Either buy coarse ground beef, pork, and chicken or buy cubed and chop with a cleaver. Lightly season with Mexican seasoning. Dice the onions and peppers. Slice sausage and halve the slices.
Heat discada, add bacon and cook 3/4 of the way. Slide up the sides. Add chorizo and cook. Slide up the sides. Add onion, peppers and sausage and cook, slide up sides (the chorizo wouldn't stay up so all of the previous got cooked with the chrizo). Do the same with the beef, then pork, then chicken - add diced tomatoes with the chicken. Mix everything together when chicken is mostly cooked. Heat tortillas on sides. Serve on the tortillas with cheese. Idea: add 8-12 scrambled eggs at the end (slide food up the sides, cook eggs in center, then mix everything). HEB Southwest tortillas are the best in my opinion. Idea: add chipolte peppers.
As a side note, my friend has a flat top from Sam's Club - we used it over the Memorial Day weekend to cook 6lbs of fresh shrimp that I brought when I visited him - I loved that griddle - MCS is really kicking in. Some things seem better on the discada, other things would be better on the flat top - I think I need both
My Recipe:
Mexican seasoning: https://www.geniuskitchen.com/recipe...ing-mix-456146
1 lb bacon
1 lb chorizo
1 yellow onion
3 poblanos, diced
2 jalapenos, diced
2-3 chili arbols, diced
1 lb andouille sausage sliced and halved
1 lb pork
1 lb beef
1 lb chicken
I forgot to add this: 14 oz. can Red Gold diced tomatoes, drained. (Or fresh tomatoes)
Slice bacon into 1" pieces. Either buy coarse ground beef, pork, and chicken or buy cubed and chop with a cleaver. Lightly season with Mexican seasoning. Dice the onions and peppers. Slice sausage and halve the slices.
Heat discada, add bacon and cook 3/4 of the way. Slide up the sides. Add chorizo and cook. Slide up the sides. Add onion, peppers and sausage and cook, slide up sides (the chorizo wouldn't stay up so all of the previous got cooked with the chrizo). Do the same with the beef, then pork, then chicken - add diced tomatoes with the chicken. Mix everything together when chicken is mostly cooked. Heat tortillas on sides. Serve on the tortillas with cheese. Idea: add 8-12 scrambled eggs at the end (slide food up the sides, cook eggs in center, then mix everything). HEB Southwest tortillas are the best in my opinion. Idea: add chipolte peppers.
As a side note, my friend has a flat top from Sam's Club - we used it over the Memorial Day weekend to cook 6lbs of fresh shrimp that I brought when I visited him - I loved that griddle - MCS is really kicking in. Some things seem better on the discada, other things would be better on the flat top - I think I need both
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