Mexican Pork Discada Recipe 355 Food
MEXICAN PORK DISCADA RECIPE - (3.5/5)
Provided by á-47534
Number Of Ingredients 15
Steps:
- Preheat Disc Grill to medium heat for a few minutes, add the bacon and cook until crispy. Add the garlic and chorizo and cook for a few minutes. Move the chorizo mix to the outer edges of the disc and add the pork (or beef) to the center of the disc. Cook until browned and seared in some spots. Add the onions, potatoes, chipotle, and tomato. Season lightly with salt and pepper, then add the beer and beef brotth, stir well to mix. When it comes to boil reduce heat and add in the "W" sauce, cumin, oregano, cilantro and pepper and salt. Cook 5-10 more minutes until liquid is reduced and becomes thicker.
MEXICAN PORK
This is a good dish and so easy. We serve it the first night with rice and the second night in tortillas.
Provided by MsSally
Categories Easy
Time 6h2m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put pork, salsa, chillis in cockpot. Cover and cook on low heat 6 to 8 hours.
- Stir in beans and cook about 5 mins more.
- Serve over rice with shredded cheese and sour cream.
Nutrition Facts : Calories 567.7, Fat 25, SaturatedFat 11.3, Cholesterol 104, Sodium 1108.7, Carbohydrate 44.4, Fiber 12.2, Sugar 8.6, Protein 43.2
MEXICAN BEEF DISCADA
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
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
MEXICAN PORK
Slow cooker recipe from my mom. Pork comes out very tender and it has a lovely Mexican flavor. You can change which salsa you use (mild to hot) depending on your preferences
Provided by jenn.honan
Categories One Dish Meal
Time 6h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix pork, salsa and chilies in 3 ½ to 4 quart slow cooker.
- Cover and cook on low heat setting 6 to 8 hours or until pork is tender. Stir in beans. Cover and cook on low heat setting about 5 minutes or until hot. Sprinkle with cheese.
- Serve over rice, sprinkle with cheese. Excellent topped with guacamole and sour cream.
Nutrition Facts : Calories 339.3, Fat 10.1, SaturatedFat 2, Cholesterol 72.6, Sodium 906.6, Carbohydrate 29.8, Fiber 9.4, Sugar 5.8, Protein 33.8
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- In a large skillet, cook bacon at medium heat until crispy. Add the garlic and chorizo, and cook for 3 minutes.
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