Disco Stew Food

MEXICAN BEEF DISCADA

Mexican Beef Discada image

Make and share this Mexican Beef Discada recipe from Food.com.

Provided by coffee31807

Categories Mexican

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

Ingredients

1/2 lb bacon, sliced small
6 garlic cloves, minced
10 ounces chorizo sausage, sliced thin
1 1/2 lbs flank steaks, cut into 1 inch chunks
1 medium white onion, diced
2 medium potatoes, diced
3 roma tomatoes, diced
3 chipotles bell peppers, minced
12 ounces negra modelo beer (dark Mexican beer)
1 cup low sodium beef broth
5 tablespoons Worcestershire sauce
1 tablespoon oregano
1/2 tablespoon cumin
1 1/2 teaspoons pepper
1 teaspoon salt (to taste)
6 corn tortillas

Steps:

1. Preheat a large skillet to medium heat for a few minutes. Add the bacon and cook until brown and crispy. Add the garlic, chorizo and cook for a few minutes.
2. Turn the heat up slightly, move the chorizo mixture to the outer edges of skillet and add the beef to the center of pan. Cook until nicely browned and seared in some spots. You may need to add a touch of oil to help the meat brown.
3. Add the onions, potatoes, chipotle, and tomatoes. Season lightly with salt and pepper. Add the beer and beef broth, stir well to mix. When it comes to a boil, reduce heat slightly and add the Worcestershire sauce, cumin, oregano, pepper, and salt (if needed). Cover and cook until the liquid is reduced and becomes thicker. Add in the cilantro during the last 10 minutes of cooking.
4. NOTE: Serve with corn tortilla, Pico de Gallo, and garnish with cilantro. Serve with a side of Mexican red rice or refried beans.

Nutrition Facts : Calories 752.2, Fat 45.6, SaturatedFat 16.6, Cholesterol 144.5, Sodium 1510.1, Carbohydrate 36.5, Fiber 5.1, Sugar 5.3, Protein 44.3

DISCO STEW

Disco Stew image

This is a wonderful recipe from the blog Have Cake, Will Travel (http://havecakewilltravel.com). When I made it, I substituted frozen corn in place of peas and used less chili powder. It packs a lot of heat and makes for awesome leftovers.

Provided by Bealicious

Categories Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons peanut oil (other oil works fine)
1/3 cup chopped white onion
2 garlic cloves, pressed
1 big russet potato, brushed clean, peeled, chopped in small pieces
1 (8 ounce) package tempeh, chopped in small bits
1 (14 ounce) can diced tomatoes (undrained)
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 dash agave nectar (about 1 t)
1 (14 ounce) can kidney beans (drained and rinsed)
1/3 cup frozen green pea
1 cup vegetable broth
12 ounces beer, bottle (your choice which kind)

Steps:

In a large saucepan, heat oil on medium high heat, add onion and garlic, let cook for a minute.
Add potato and tempeh, let cook on medium heat for about 7 minutes.
Add tomatoes, spices, nectar, beans, peas, broth, and beer. Bring to a boil, cover, and let simmer for 20 minutes or until potato bits are tender.

Nutrition Facts : Calories 292.8, Fat 10.1, SaturatedFat 1.9, Cholesterol 0.4, Sodium 519.6, Carbohydrate 36.4, Fiber 6.7, Sugar 5.7, Protein 14

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