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tacos de discada

How to Make Tacos de Discada

Tacos de Discada are a flavorful and robust Mexican dish that originates from northern regions, particularly in states like Chihuahua and Sonora. This dish typically features a medley of meats cooked together on a large, round metal disc known as a “disco” or plow disc.

Rooted in regional Mexican cuisine, Tacos de Discada showcase a mix of meats such as pork, beef, bacon, chorizo, and sometimes offal like tripe or liver. These meats are sliced or diced into small pieces and cooked together with onions, bell peppers, tomatoes, and various seasonings.

The discada, a type of large metal cooking surface, allows for high heat and even cooking, resulting in meats that are flavorful, juicy, and often slightly charred. The meats and vegetables meld together, creating a rich and savory filling for tacos.

Once cooked, the discada mixture is served inside tortillas, usually accompanied by toppings such as cilantro, diced onions, salsa, lime wedges, and guacamole. These toppings add freshness and acidity to balance the richness of the meat mixture.

Tacos de Discada offer a hearty and flavorful taco experience, showcasing the diverse flavors and influences of northern Mexican cuisine, especially appreciated for its hearty and satisfying character.

Key Takeaways

  • Who This Meal Appeals To: Meat lovers, fans of northern Mexican flavors, and those who enjoy a hearty mix of meats in their tacos.
  • Estimated Duration: Preparation – 30 minutes; Cooking – 1 hour.
  • Nutrition Facts: High in protein, essential amino acids from the meat mix, and moderate in fats (without the tortilla).

About This Recipe

A signature dish from Northern Mexico, particularly the states of Nuevo León, Chihuahua, and Coahuila, Tacos de Discada are a testament to ranch-style communal cooking. A unique blend of various meats, this dish is a symbol of celebration and gatherings.

Equipment Required

  • Large skillet or disc (if available)
  • Chopping board and knife
  • Mixing spoons
  • Serving plates


  • Beef: 1 lb (450g)
  • Pork: 1/2 lb (225g)
  • Bacon: 1/4 lb (115g)
  • Chorizo: 1/4 lb (115g)
  • Ham: 1/4 lb (115g)
  • Onions: 2, chopped
  • Bell Peppers (varied colors): 2, chopped
  • Tomatoes: 2, diced
  • Jalapeños: 2, finely chopped (adjust to heat preference)
  • Garlic Cloves: 4, minced
  • Salt: 1 tsp (or to taste)
  • Black Pepper: 1/2 tsp
  • Corn Tortillas: 12


  1. Preparation: Chop all the meats into small, bite-sized pieces.
  2. Cooking Bacon: In the skillet, start by frying the bacon until it’s crispy.
  3. Adding Meats: Introduce the beef, pork, ham, and chorizo to the skillet. Cook until they’re browned and well-cooked.
  4. Vegetables: Add in the onions, bell peppers, tomatoes, jalapeños, and minced garlic. Stir and cook until the vegetables are tender.
  5. Seasoning: Season with salt and pepper. Mix well ensuring the meats and veggies are well-coated.
  6. Serving: Serve the discada mixture on warm corn tortillas. Add your preferred garnishes and enjoy.

Side Dishes

  • Pico de Gallo: A fresh tomato salsa for a refreshing bite.
  • Refried Beans: Creamy and rich, they complement the meaty flavors.
  • Mexican Rice: Fluffy and aromatic, a perfect accompaniment.

Storage Options

The Discada meat mixture can be stored in an airtight container and refrigerated for up to 3 days. Reheat on a skillet before serving.

Ingredient Substitutes

  • Chorizo: Ground spicy sausage can be used as an alternative.
  • Ham: Smoked turkey or chicken can be used for a different flavor profile.

Alternatives to This Meal

  • Tacos de Asada: Grilled beef steak tacos.
  • Tacos de Barbacoa: Slow-cooked meat, usually lamb or beef, with rich seasonings.


Tacos de Discada is a flavorful journey into the heart of Northern Mexico’s ranch culture. With every bite, you experience the rich tapestry of meats harmoniously coming together, making it not just a meal but a celebration on a plate. Indulge in this authentic experience and let your taste buds revel in delight!