When it comes to outdoor cooking, few things compare to the fun of using a discada to cook a hearty meal. A discada, also known as a cowboy wok, is a large, circular metal disc, traditionally made from repurposed from agricultural plow blades. These days you can buy a brand new carbon steel model in a variety of sizes. Cowboy tacos made on a discada are a true Tex-Mex treat, offering a mix of various meats and fresh veggies, all cooked together in a matter of minutes. If you like to cook outdoors, this recipe will become one of your go-to meals for family gatherings, camping trips and backyard cookouts.
In this post, we’ll walk you through how to make these cowboy tacos on a discada. The combination of ground beef, ground pork, smoky bacon, spicy chorizo, poblano peppers, red bell peppers, onions and tomatoes creates a flavorful filling. Just pile it high on some fresh flour tortillas and top with your favorite salsa and shredded cheese.
Try my other recipes for Fajitas Made with Wagyu Skirt Steak, Best Beer-Braised Pork Carnitas Slow Cooked in a Dutch Oven and King Ranch Chicken Casserole: A Tex-Mex Comfort Classic.
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Ingredients
- Bacon
- Chorizo
- Ground beef
- Ground pork
- Yellow onion
- Poblano pepper
- Red bell pepper
- Cherry tomatoes
- Flour tortillas
- Cheddar cheese
- Salt and pepper to taste
- Optional toppings: sour cream, salsa and cilantro
See recipe card for quantities.
Instructions
Heat your discada over medium-high heat. I use an 18” discada setup inside my Kamado Joe and it works quite well.
When the discada is hot, add the chopped bacon to the center and cook for about 2 minutes. It doesn’t have to be crispy, some of the fat just needs to render. After 2 minutes, pull the bacon up the side of the discada.
Add the chorizo to the center of the discada. Allow it to cook for 2-3 minutes until it starts to brown. Stir occasionally to break it up and prevent sticking. Pull the chorizo up the side of the discada.
Cook the ground pork and the ground beef until browned and the pull the meat up the sides of the discada.
When all of the meat has been browned, push the cooked meat to the side of the discada and add the onion, poblano pepper, and red bell pepper.
Sauté the vegetables until they’re softened and lightly charred, about 3 minutes. The onions should be translucent, and the peppers tender.
Add flour tortillas around the rim of the discada and heat for 30 seconds per side.
Add the tomatoes to the vegetables and cook for 1 minute.
Pull the bacon, chorizo, ground beef and ground pork down into the center with the vegetables and toss to combine. Mix everything together so the flavors distribute evenly through the mixture.
Season everything with salt and pepper to taste. You can also add a sprinkle of ground cumin for extra flavor. Place the meat and vegetables in the center of a large platter and serve with the warm tortillas, shredded cheese, your favorite salsa, sour cream and chopped cilantro.
Variations
Want it spicier? Add other peppers like serranos or jalapeños for extra heat.
Equipment
This dish was made on an 18" discada resting inside a Kamada Joe. A wok or a cast iron skillet would also work, but you would need to cut down the recipe so that it all fit.
Storage
Store leftover cowboy taco filling in an airtight container in the refrigerator for up to 3 days.
Top Tip
Make sure to season your discada properly before cooking and give it a good cleaning after. Apply a light coat of cooking oil to both sides before storing.
Final Thoughts
Cowboy tacos on a discada are the perfect way to enjoy a rustic, hearty meal full of flavor and tradition. If you are cooking for a crowd, this is a great way to make a lot of food quickly. Enjoy!
Related
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Cowboy Tacos on a Discada Recipe
Ingredients
- 6 slices bacon chopped
- 8 oz chorizo casing removed
- 1 lb ground beef
- 1 lb ground pork
- 1 large onion sliced
- 1 poblano pepper seeded and diced
- 1 red bell pepper seeded and diced
- 2 cups cherry tomatoes halved
- 10 flour tortillas
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings sour cream, salsa and cilantro
Instructions
- Heat your discada over medium-high heat. I use an 18” discada setup inside my Kamado Joe and it works quite well.
- When the discada is hot, add the chopped bacon to the center and cook for about 2 minutes. It doesn’t have to be crispy, some of the fat just needs to render. After 2 minutes, pull the bacon up the side of the discada.
- Add the chorizo to the center of the discada. Allow it to cook for 2-3 minutes until it starts to brown. Stir occasionally to break it up and prevent sticking. Pull the chorizo up the side of the discada. Repeat with the ground beef and then the ground pork.
- When all of the meat has been browned, push the cooked meat to the side of the discada and add the onion, poblano pepper, and red bell pepper. Sauté the veggies until they’re softened and lightly charred, about 3 minutes. The onions should be translucent, and the peppers tender. Add the tomatoes and cook for 1 minute.
- Pull the bacon, chorizo, ground beef and ground pork down into the center with the vegetables and toss to combine. Mix everything together so the flavors distribute evenly through the mixture. Season everything with salt and pepper to taste. You can also add a sprinkle of ground cumin for extra flavor.
- Add flour tortillas around the rim of the discada and warm for 30 seconds. Flip them over and warm another 30 seconds.
- Place the meat and vegetables in the center of a large platter and serve with the warm tortillas, shredded cheese, your favorite salsa, sour cream and chopped cilantro.
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