Mexican Beef Discada

• bacon↗1⁄2 lb

  sliced small

• garlic cloves↗6

  minced

• chorizo sausage↗10 ounces

  sliced thin

• flank steaks↗1 1⁄2 lbs

  cut into 1 inch chunks

• medium white onion↗1

  diced

• medium potatoes↗2

  diced

• roma tomatoes↗3

  diced

• chipotles bell peppers↗3

  minced

• negra modelo beer↗12 ounces

  (dark Mexican beer)

• low sodium beef broth↗1 cup
• Worcestershire sauce↗5 tablespoons
• oregano↗1 tablespoon
• cumin↗1⁄2 tablespoon
• pepper↗1 1⁄2 teaspoons
• salt↗1 teaspoon

  (to taste)

• corn tortillas↗6

Step-by-step instructions

1. 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. 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. 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. 4

   NOTE: Serve with corn tortilla, Pico de Gallo, and garnish with cilantro. Serve with a side of Mexican red rice or refried beans.