Mexican Pork Discada Recipe 355

MEXICAN BEEF DISCADA

Mexican Beef Discada image

Make and share this Mexican Beef Discada recipe from Food.com.

Provided by coffee31807

Categories Mexican

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

Ingredients

1/2 lb bacon, sliced small
6 garlic cloves, minced
10 ounces chorizo sausage, sliced thin
1 1/2 lbs flank steaks, cut into 1 inch chunks
1 medium white onion, diced
2 medium potatoes, diced
3 roma tomatoes, diced
3 chipotles bell peppers, minced
12 ounces negra modelo beer (dark Mexican beer)
1 cup low sodium beef broth
5 tablespoons Worcestershire sauce
1 tablespoon oregano
1/2 tablespoon cumin
1 1/2 teaspoons pepper
1 teaspoon salt (to taste)
6 corn tortillas

Steps:

1. Preheat a large skillet to medium heat for a few minutes. Add the bacon and cook until brown and crispy. Add the garlic, chorizo and cook for a few minutes.
2. Turn the heat up slightly, move the chorizo mixture to the outer edges of skillet and add the beef to the center of pan. Cook until nicely browned and seared in some spots. You may need to add a touch of oil to help the meat brown.
3. Add the onions, potatoes, chipotle, and tomatoes. Season lightly with salt and pepper. Add the beer and beef broth, stir well to mix. When it comes to a boil, reduce heat slightly and add the Worcestershire sauce, cumin, oregano, pepper, and salt (if needed). Cover and cook until the liquid is reduced and becomes thicker. Add in the cilantro during the last 10 minutes of cooking.
4. NOTE: Serve with corn tortilla, Pico de Gallo, and garnish with cilantro. Serve with a side of Mexican red rice or refried beans.

Nutrition Facts : Calories 752.2, Fat 45.6, SaturatedFat 16.6, Cholesterol 144.5, Sodium 1510.1, Carbohydrate 36.5, Fiber 5.1, Sugar 5.3, Protein 44.3

MEXICAN STYLE SHREDDED PORK

Mexican Style Shredded Pork image

This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!

Provided by TORA.V

Categories World Cuisine Recipes Latin American Mexican

Time 7h30m

Yield 6

Number Of Ingredients 9

Ingredients

1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
½ teaspoon salt
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, crushed
¼ cup chipotle sauce
3 ¼ cups water, divided
1 ½ cups uncooked long grain white rice
¼ cup fresh lime juice
¼ cup chopped cilantro

Steps:

Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
Cover, and cook 7 hours on Low.
In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 43 g, Cholesterol 107.7 mg, Fat 19 g, Fiber 1.2 g, Protein 41.1 g, SaturatedFat 7 g, Sodium 802.1 mg, Sugar 1.7 g