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Discada

Discada is a traditional mexican dish that is cooked outside when company is coming. Like our traditional BBQ party! Meat is marinated in beer and cooked in a large plow disk along with the other added ingredients. Everyone serves themselves with this one. It is spicy hot and so flavorful!

Ingredients:

  • 2 large chicken breasts skinned and boneless
  • 1 tbls cumin
  • 1 tsp black pepper
  • 1 tbls lime juice
  • 1 large green bell pepper
  • 5 green onion tops
  • 1 can no salt added diced tomatoes
  • 1 can chipotle peppers in adobo sauce (found in mexican isle at many grocery stores)
  • 1 bottle of beer
  • 3 small red potatoes
  • 10 white mushrooms
  • 2 serrano peppers
  • 1 tbls canola or olive oil
  • 2 ounces of soy chorizo
  • 2 handfulls of non fat shredded mozzarella cheese
  • package of corn tortillas
  • Wok or large frying pan

Preparation:

  • Cut up chicken breasts in to thin strips
  • Place cut up chicken in to a small baking dish
  • Pour the full bottle of beer over the chicken
  • With you fingers, sprinkle cumin over the chicken
  • Also with your fingers, sprinkle black pepper over the chicken
  • Set this in to the refridgerator for 30 mins
  • Cut up green onion tops in to 2 inch strips
  • Cut up bell pepper in to strips
  • Cut up mushrooms in to strips
  • Cut potatoes in to strips like french fries would be cut
  • Mince serrano peppers
  • Add oil to wok and heat on med. heat
  • Add all sliced veggies and potatoes to wok
  • Cook stirring for 15 mins or until tender. (Do not let them get mushy soft)
  • When veggies are tender, remove from wok and set aside
  • Add chorizo to wok and cook for 2 mins stirring
  • Remove chicken from fridge and with a slatted spoon, remove chicken from marinade and add chicken to wok
  • Pour the marinade in to a pot and heat on high for 2 mins then turn off flame
  • Cook chicken until no pink is left
  • With your spoon, move chicken to the side of wok in a circle, leaving a large bare area in the center of your wok
  • Spoon veggie mixture in to the center area of the wok with chicken surrounding it
  • Pour your cooked marinate all over the top of chicen and veggies
  • Spoon a few spoonfulls of diced tomatoes over the top of the veggies in the center of the wok
  • Top with a couple handfulls of non fat shredded mozarella cheese
  • Heat corn torillas on stove top right over a low flame until browned
  • Spoon meat, veggies and cheese in to tortilla like you would a taco
  • Serve alone or with refried black beans and spanish rice