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–+ servings
A discada with the edges filled with a colorful meat and bell pepper filling while frying corn tortillas in the center.

Campfire Discada Recipe

Joey Machado
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This campfire option uses a variety of meats cooked in a traditional Mexican style then served on fried corn tortillas.
Preparation 30 minutes
Cook 30 minutes
Servings 12
CourseLunch
InfluenceMexico
DifficultyExperienced
MethodFry
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Ingredients

Ingredient Preparation

  • 2 brown onions
  • 2 pounds mini bell peppers mixed colors
  • 1 bunch cilantro
  • 1 bunch spring onions
  • 2 pounds bacon
  • 2 pounds smoked sausage

To Cook

  • 2 pounds ground pork
  • 2 pounds chorizo
  • 14 corn tortilla

Equipment

  • discada cooking disk or skillet

Directions

Ingredient Preparation

  • Prepare all the ingredients before starting to cook. Dice the onion. Remove the seeds from the bell peppers then slice.
  • Thinly slice the garnishes of cilantro and spring onions. Put aside until needed.
  • Slice the bacon and smoked sausage.

To Cook

  • Light a campfire then place the discada cooking disk (Mexican-style cooking disc) over it. It will heat quickly but aim for a medium heat.
  • Add the bacon and allow it to render slowly. The fat created is the foundation for cooking all the remaining ingredients.
  • Add the onion and bell pepper then cook until starting to soften while stirring occasionally.
  • Add the ground pork and chorizo to the center of the cooking disc and break up while cooking. Add the smoked sausage slices and brown.
  • When all the meat is cooked, mix in with the onion and bell pepper.
  • Reduce the campfire temperature to a simmer to hold the discada meat while cooking the tortillas.
  • Drape the corn tortilla through the oil in the meat mixture then fry it until brown.
  • You can serve as you go or cook all the tortilla and serve in one sitting.
  • Garnish the meat mixture with the cilantro and spring onion before serving on the fried corn tortilla.