Northern Mexican discada tacos
Ingredients
Tortillas made with MASECA® corn masa flour
- 10.6 ounces of bacon, chopped
- 2 cups of cheese, shredded
- 1.1 pounds of chorizo, chopped
- 1.1 pounds of beef shank, cut in cubes
- 1.1 pounds of pork tenderloin, cut in cubes
- 4 hot dog sausages, chopped
- 4 bell pepper, chopped
- 4 onions, chopped
- 5 jalapeno peppers, chopped
- 4 Roma tomatoes, chopped
Salsa:
- 4 tomatoes
- 2 garlic cloves
- 1 onion, cut in fourths
- 4 arbol chilies without stem
- 1 dark beer
- Olive oil
- Lime and favorite salsas to garnish
Preparation
- To prepare this dish, you will need a big pan, like a paella pan. Fry bacon first, when all fat has been released, add chorizo and hot dogs sausages.
- Add all meats and cook until golden brown. Add onions, bell peppers and jalapeños. Sautee until onion is soft, then add tomatoes. Cook everything stirring constantly until thickened.
- Pour beer and boil until evaporated.
- Finish by adding shredded cheese and cover until it melts.
- Warm tortillas made with MASECA® and serve with different salsas.
