549. DISCADA

Equal quantities of pork and beef meat
Bacon
Onions
Green peppers (you can also mix green and red peppers)
Tomatoes
Salt
Black pepper
Cumin (either seeds or powder)
Olive oil (the original recipe is with pork lard)
Grated Swiss or Monterey Jack cheese may work (if you can find Chihuahua cheese would be great)

Chop ingredients in small pieces, but do not mix them. In a large pan or skillet, pour some olive oil. Fry the bacon until it is well cook, and put it aside (but leave the mix of fat and olive oil in the pan).

The order in which you fry the ingredients is quite important. In the same pan, fry the chopped onions (add more oil if needed), until it's 3/4 done and put it aside. Repeat the same process with the peppers.

Now in the same pan, cook the pork and add some salt and black pepper to taste. When it's done put aside.

Now cook the beef (add more oil if necessary), and add some salt, black pepper and cumin. When the beef is somewhere 1/2 - 3/4 done, add the pork, the green peppers, the onion and the bacon. Mix everything well.

Add the chopped tomatoes (you need enough tomato to cover everything) and keep mixing until the tomato releases the juice. Cover until the beef is well done.

Put it into a big plate to serve it, and cover with the cheese. Eat it with corn tortillas (refried beans are optional).


courtesy of: Graduate Christian Fellowship, University of Florida