Discada norteña with beef | Juicy Mexican street food
(0)
35 min
Quick
Sezamo
Discada norteña este unul dintre cele mai savuroase preparate tradiționale de street food din nordul Mexicului, gătit la foc iute pe plită sau disc încins. Fâșii fragede de steak de vită rumenite alături de bacon crocant, felii de chorizo aromat, ardei gras suculent și ceapă dulce, asezonate cu chimion și ardei jalapeño picant. Totul se servește fierbinte în lipii de tortilla calde, cu coriandru proaspăt și stropit din plin cu lime stors. O explozie autentică de gusturi și texturi pentru o masă spectaculoasă acasă cu Sezamo!
Preparation method
Ingredient preparation
Cut the beef steak into thin strips about 4-5 cm long. Cut the bacon and chorizo slices into bite-sized pieces. Julienne the yellow onion, cut the red bell pepper into thin strips, and finely dice the tomatoes. Crush the garlic cloves and thinly slice the jalapeño pepper.
Season the beef strips with half of the fine table salt, ground black pepper, and ground cumin, mixing well so the flavors penetrate evenly.
High-heat cooking on the disc or skillet
Heat the sunflower oil in a large cast-iron skillet, a roomy wok, or a disc grill over medium-high heat. Add the bacon and brown it for 3-4 minutes until golden and crispy, leaving the flavorful rendered fat in the pan.
Chef's tip
The secret to an authentic Discada norteña is high-heat cooking in a heavy cast-iron skillet, which retains high heat and seals in the beef juices.
For an extra traditional Mexican touch, you can deglaze the meat and vegetables right before the end with 50 ml of cold lager, letting the alcohol evaporate completely for 1 minute.
27 min
Under an hour
