Discada Norteña

Ingredients

• 200 g streaky bacon, cut into 1 cm strips
• 250 g Mexican chorizo, casing removed
• 200 g frankfurters or smoked sausage, sliced 5 mm thick
• 250 g pork loin, cut into 1 cm dice
• 500 g beef skirt or sirloin, cut into 1 cm dice
• 1 large white onion, diced
• 1 green pepper, diced
• 3 jalapenos, seeded and finely chopped
• 3 plum tomatoes, diced
• 1 tsp dried Mexican oregano
• 1 tsp freshly ground black pepper
• 1 tsp fine salt
• 355 ml bottle of lager
• 18 corn or flour tortillas
• 1 small bunch coriander, chopped
• 3 limes, cut into wedges

Before you cook

• Cut all five meats to size and keep each one in its own bowl.
• Dice the onion, pepper, jalapenos and tomatoes and keep them together in one bowl.
• Set the meats out beside the pan in cooking order: bacon, chorizo, sausage, pork, beef.
• Open the beer so it is ready to pour.

Steps

1. Set a plough disc, wok or wide heavy frying pan over a medium fire.
2. Add the bacon and fry it for 8 minutes, stirring, until the fat has run out and the strips are browning.
3. Push the bacon to the cool outer edge of the pan.
4. Add the chorizo to the centre and fry it for 6 minutes, breaking it up, until the fat turns brick red.
5. Push the chorizo out to the edge with the bacon.
6. Add the sliced sausage and fry it for 4 minutes, until the cut faces are browned.
7. Move the sausage out to the edge.
8. Add the diced pork and fry it for 8 minutes, without stirring for the first 3, until it colours all over.
9. Move the pork out to the edge.
10. Raise the heat, add the diced beef and sear it hard for 5 minutes, until the outside is brown but the centre is still pink.
11. Sweep every meat back into the centre of the pan and stir them together.
12. Add the onion, pepper, jalapenos and tomatoes and stir for 6 minutes, until the onion turns clear.
13. Season with the oregano, black pepper and salt.
14. Pour in the beer and scrape the base of the pan clean.
15. Simmer for 12 to 15 minutes, stirring now and then, until the liquid has reduced to a thick glossy sauce that clings to the meat.
16. Taste and add more salt if it needs it.
17. Warm the tortillas on the edge of the pan for 20 seconds a side.
18. Scatter the coriander over the discada and serve it straight from the pan with the tortillas and lime wedges.