Discada is the name of both this meat dish and the pan traditionally used to cook it over an open camp fire.  This is ranchero food.

Discada is usually prepared by the men cooking over a wood fire.

On the left, Enrique is cooking in the street at his mother's house.

On the right, son Julio is helping at a discada party in our back yard.

For this story, we'll follow Doņa Martha cooking in her kitchen.

Discada is made up of what ever meats you have on hand fried together with onions, tomatoes and, of course, chiles; and served as a filling for a soft tortilla wrap.  I also like it mixed with pinto beans.

Doņa Martha began by sautéing diced beef and pork shoulder.  Then she added diced bacon followed by pork chorizo striped out of its casing and crumbled.

A couple dozen serrano chiles were de-stemmed and dropped whole into the meat.  Leaving them whole allowed the dish not to be hot for those of us who don't like it hot (I'm not the only one in the family with a tender palate) while providing nicely cooked chiles for those who like it hot.

Diced onion was added near the end of the cooking.  By adding the onion late, it will retain its texture and a stronger flavor.

The onion is followed by diced tomatoes.

The final add was diced pressed ham lunch meat.

The dominate flavor of the dish can be controlled by the ratio of the various meats used.  On this day the dish had a ham signature.  I like it better when she uses more chorizo and less ham.  But I glad to get it any way I can.

If you wish to write to Doņa Martha, you may send an e-mail to martha@rollybrook.com