Meat, meat, and more meat!
Making discada is always a treat.
This carnivorous cocktail is famous along the US/Mexico border.
It was prepared with the following:
Lard (yeah we went there!)
Cubed chuck steak
Cubed pork shoulder
Beer of your choice
Prepare the beef and pork with all of the seasonings, chopped onion, jalapeños, and chopped garlic. Melt the lard in the disco (wok) then cook the fattiest meats first (cuz grease is important) followed by the rest of the meat then add the beer after the meat has browned.
Enjoy with heated corn tortillas, limes, avocado, and a tall cold one…
…then wait for the heart burn…
…but it’s well worth it.