This special recipe can help you to make delicious Mexican Discada to feed the whole crew! And, it is an old traditional way of Mexican cooking from so many years ago. This dish is perfect for any big gatherings , family reunions, celebrations, birthdays or anniversaries. You also can cook it at any time of the day. The recipe is super easy and the taste is amazing. You try it and your guests could not help asking for this dish every time.
⏱️ Prep Time: 10 minutes
⏱️ Total Time: 45 minutes
🍴Servings: 15 Servings
📝Ingredients: - Cooking oil - 1 ½ pounds bacon chopped - 2 white onions diced - 1 tbsp Kent Rollins' Mesquite Seasoning or your favorite all-purpose blend - 1 ½ pounds small red potatoes chopped - 1 pound chorizo pork sausage - 2 lbs pork loin roast chopped - 1 pound ground beef - 1 pound pork breakfast sausage - 2 anaheim peppers chopped - 2 poblano peppers chopped - 4 jalapeños chopped - 4 garlic cloves minced - 4 tomatoes chopped - Tortillas for serving
Instructions: - Place a disc cooker or large wok over medium-high heat. Lightly oil the disc and add the bacon. Cook until about ¾ done and stir in the onions. Cook until the bacon is done and the onions are tender. Remove the contents or move up the side of the disc. - Add the potatoes to the middle of the disc with the bacon grease and cook for about 5 minutes or until golden brown. Move the potatoes up to the side of the disc. - Add the chorizo to the center of the disc and cook until done, stirring occasionally. Move the chorizo up the side of the disc. - Add the pork to the center of the disc and cook until cooked through. Move the pork up the side of the disc. - Add the ground beef and sausage to the center of the disc and cook until browned. Move the contents up the side of the disc. - Add the peppers, garlic cloves and tomatoes to the center of the disc. Cook for about 3 minutes. - Bring all the ingredients back to the center of the disc and mix well. Cook for about 4 minutes, to incorporate the flavors, stirring occasionally. Mound the meat mixture up in the middle of the disc and place corn and/or flour tortillas around the outside edge of the disc to warm. - Serve immediately with your favorite toppings.
💡 Note: - Start by cooking a pound or two of bacon for the best flavor. - Tip: Move finished food to the outer edge of the disc, where it will be kept warm, but won’t overcook. - The center of the disc has bacon grease, seasoning, chorizo fat, etc,. It’s just layers upon layers of delicious food and delicious flavors. 🎬 Video Chapters: - 00:00 Introduction - 02:32 Discada and Ingredients for Discada - 03:40 Cook bacon and onions - 05:08 Cook the potatoes - 05:58 Cook the chorizo - 06:46 Cook the pork - 07:20 Cook the ground beef and sausage - 08:02 Cook the peppers, garlic cloves and tomatoes - 08:50 Bring all the ingredients back to the center of the disc and mix well. - 09:02 Place corn and/or flour tortillas around the outside edge of the disc - 10:25 Serve immediately
We got a traditional dish coming up today. Authentic Mexican descada cooking. Got some
great peppers in there, pork loin, beef, ground beef, chorizo, potatoes, onions, tomatoes. We got
everybody covered. Oh my gosh, you ain't gonna want to miss this because it'll feed the whole
family, even those down the street. Two million subscribers has finally got here and y'all are
part of it. You are. Some of you were here when we had one subscriber, a hundred thousand, then a
million, but now we are at two million and oh, you better stick around plump throughout this
video because we're going to tell you about some prizes that are going to be given away.
So let's talk about how this started. A long time ago, probably close to 10, 11 years ago it was,
we did our first ever video. It was what? Cowboy Kent Rollins Cooking School down there on the Red
River and we had a good time. We did. And the next one that come along was Spring Works on the
Ranch. Now I want y'all to go back through time and look at all those videos and see what has
changed, especially the camera and the sound. And I've even got better looking as we went along,
right Shan? Uh huh. But go back through it and you'll see what we celebrated so many things.
And guess what? There was one dog that has been with us when we started and is still here,
but today he is absent. It is too hot outside. That is the Beagle. Now after that come along
the Wonder Dog. Y'all remember Frank stealing chicken out of the backyard, steal butter,
he'd eat all that. But old Frank, hey y'all read the story about catching a rabbit or y'all can
check the video out about the Hush Puppies and you'll find out about old Frank. Next come along
the Duker Dog. You know the Duker. And then what was it? Major and Sadie. And Major is the only one
present today. Aren't you, Mage? You got something you'd like to tell the folks?
Major says be sure and vote for a Schnauzer for the best looking dog in the whole group
because he's going to be the winner. But hey, we appreciate y'all that were watching from the
very start. We appreciate y'all that are watching now. And we also want to do a very special shout
out to the good folks at Yeti, one of our sponsors. We are an ambassador for them and
they're going to be giving away the first gift as we celebrate the two million subscribers.
So stay tuned to the end of this video. We'll be showing you how you can enter for your chance to
win. Discada cooking. What? You say you don't know what that is? Never heard of it? Well it is an old
traditional way of Mexican cooking so many years ago to where you had a big group come in together.
You get something, what? Like an old tandem disc or an old disc that's been rounded out, got some
edges on it. Get it over the fire and throw everything in the world in it you can to feed a
bunch of hungry folks. It is. And we're going to walk you through that Discada on the New Bertha.
And it is hot. I'm telling you it don't take long for one of these to heat up. But also a lot of
people do it like on a propane burner. Just be sure you regulate that heat because once you get
this hot it's sort of going to stay hot. Not as hot as cast iron but it's going to hold heat pretty well.
And this one's been really well seasoned and something that you would go to put in it first
if you're going to even help it more than that. And what is that? Bacon. Because we're going to go with
bacon. Then we're going to get some potatoes in there. Then we're going to put some onions in there.
Walk on down the line with some chorizo, some pork, some jalapenos, poblanos, anaheims, tomatoes.
We got everything in the garden coming out in this. And so let's go ahead and get that
bacon in there so we can go to cooking. And you can think that's a lot of bacon. Well there's people
over here that's going to eat. Y'all don't believe me. Y'all always hear me say people in the fourth
row behind the mesquite tree. See we have a live studio audience today. So get her in there get her
to cooking. This cooks up just a little. We'll add them onion in there to it. And then the thing about
you're using one of these a Discada or something like this as this goes to getting done you can
slide it up here on the edge where it's not getting so hot. So we'll let that bacon cook
till it begins to brown. Then we're going to put the onion in there. As you can see the bacon is
about three-fourths done. There it is. So it is time to throw in the onion. And I got two really large
white onion just diced up chunked up however you want to get them. We want to get them to cooking
in there so they can get soft too. Now this dish has always been around down there like I say in
Mexico. But it was usually for family reunions or big gatherings, celebrations, birthdays,
anniversaries. And you could do it any time of day and figure out what you want to cook.
Whether it be breakfast in here. You can do steak in here. Anything in here is just as feasible as
anything else. It is what you call a giant wok. Stay with us we're fitting to throw the taters in.
Let's get this pushed up to the side. But you can see how you can raise that up there and you get
that out of the grease and that bacon grease. You know what it's crying for? Red taters. It is.
Now there's about a pound and a half in here they are. We're just going to dump them in there. They
take a little longer to cook than everybody else. You want them to get pretty good and done. But
while they're in there just like that it'd be a good time for what? Some of that good mesquite
seasoning. Because it's got a little bit of that ancho chili in there. People ask is it hot? Nah
it's just about right. So we're going to go ahead and get them onions a little licked since we missed
them a while ago. We'll let them taters brown up. Push them back over here to the other side
then add more goodness to it. Taters is about golden brown they are. So let's pull them over
here out of the way. Still got that good grease in there we do from that bacon.
There's a lot of good smell that's coming out of here already. And guess what is next? Chorizo.
Uh-huh pork chorizo. It is going to be some fine dining. It is. Get this thoroughly cooked. You
don't want to burn this stuff but you don't want to let it cook too little of a time. So make sure
you get it good and cooked up. It'll get sort of crumbly in a way. Slide it back out of the way and
we'll go on from there because there's still a lot of meat left to go in the disc. Well some taters
fell in there as we was going. So they're saying hey bring that chorizo right up here to me because
I want it. So we're just going to bring it on over here. Next we're going to throw in what? Some pork
loin. Now remember when I told you a lot of people might have used a hot dog? Nah pork loin was on
sale today. So what did I do? I decided I'd get some. Dice it up. Be sure and look for any of that
silver skin that might be left on the pork loin. Whether it be deer, elk, pork, whatever. Make sure
you get that off there because that's a little chewy. If you don't we're going to give it a
little of that mesquite seasoning. Let it brown up a little. Slide it up and go on to the next contestant.
That pork done browned up really good. Give it sort of a rich red color out of that chorizo it did.
So just find a home for him somewhere. I don't care where it's at. Just get him out of the way
there for a little bit. Y'all probably be thinking that probably be enough meat. It is never enough
protein to put in a dish. So what do we got? Some hamburger meat and some sausage. Let's get her
dumped in there. Running out of room. No, no, no. This is why we got the deluxe model disc from Tony when he
sent it. You want to make sure that it's big enough to do you some good because we got folks that's
hungry and we want to feed them. You got pork and hamburger? Pork and hamburger meat. Just a breakfast sausage
and then a hamburger meat too. 80-20 certified Angus beef. I don't know if certified Angus beef
ever been in one of these deals but they have today. The sausage and the ground beef says hey
I am ready. Get me up out there. Get them right over here. You can see things are getting full.
They are. But what are we talking about? Cowboy Ken Rawlings favorite vegetables in the whole
wide world. Anaheim peppers, poblano peppers, and jalapeno pepper. Now you can leave the seeds in
them. You can take the membranes out. Whatever you want to do. You can swap that out for what?
Serrano's if you like. But while we got that just right in there too, we just will go ahead and put
in some of them tomatoes and about four garlic cloves that's minced all up because we just got
to have that flavor that it's going to bring. That is a good sound that's coming out of there.
We're going to let them peppers and tomatoes cook just till they get tender.
Blend it all back together. You ain't never seen nothing like this till it's all heaped up and
want. Corn, flour. Just make sure you got a bunch of them because folks it's going to feed a bunch.
Now as it gets to this point make sure that you have reduced your heat just a little because you
don't want to burn nothing in there. But I'm fitting to turn the crowd loose here in just
a minute. But I want to remind you. Hey remember talking about Yeti and what we're going to give
away. We sure appreciate the folks at Yeti we do. We're going to give away two prizes that are
furnished by Yeti. But you have to go back and comment about what was your favorite video. Not
the new ones. No I want you to go way back because I don't want you to just pull up a video and say
hey I've seen this or I've seen that. I want you to tell me a line I might have said in one of them
videos. This is maybe I want to make sure that you've been watching we find out what's going on.
So remember folks when you got something like this what's it about sharing. That is the best part.
When you can bring family into the backyard or family into your house. Friends from across the
street because folks we need more friends and neighbors we do. Lay it all out there. Let them
come by and get them a big heap and helping. Hey you'll make friends for the rest of your life you
will. But as always I tip my hat to all our servicemen and women and all the veterans and
everybody who have kept that old flag flying in safety for us. I commend you I do. For the rest
of you don't forget now anything that we use in this video will be listed down there in the little
link below. Be sure and keep an eye on the website because we got upcoming events we do. And don't
forget about that Yeti prize. God bless you each and every one. Come on in here and I'll see you
down the Discadia. Discada. And I'll see you down the Discada trail cooking a lot of food.
We got a traditional dish today. I got to back up it didn't come out. So let's talk about how
we got this vehicle went by and another one went by. Now it's time. I heard it. Ready?
