Austin Eats

  • Recipe Index
  • Guides
  • Shop
  • About
  • Contact
menu icon
go to homepage
  • Recipe Index
  • Guides
  • Shop
  • About
  • Contact
search icon
Homepage link
  • Recipe Index
  • Guides
  • Shop
  • About
  • Contact
×
Home » Recipes » Beef

Cowboy Tacos on a Discada – A Tex-Mex Feast

Leave a Comment

Jump to Recipe Jump to Video Print Recipe

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.

Discada cowboy tacos

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.

Jump to:
  • Ingredients
  • Instructions
  • Variations
  • Equipment
  • Storage
  • Top Tip
  • Final Thoughts
  • Related
  • Pairing
  • 📖 Recipe

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

Discada inside a Kamado Joe

Heat your discada over medium-high heat. I use an 18” discada setup inside my Kamado Joe and it works quite well.

Bacon cooking on a discada

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.

Chorizo cooking on a 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.

Ground pork cooking on a 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.

Vegetables cooking on a discada

Sauté the vegetables until they’re softened and lightly charred, about 3 minutes. The onions should be translucent, and the peppers tender.

Flour tortillas cooking on a discada

Add flour tortillas around the rim of the discada and heat for 30 seconds per side.

Cherry tomatoes cooking on a discada

Add the tomatoes to the vegetables and cook for 1 minute.

Cowboy tacos filling is ready to enjoy

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

Looking for other recipes like this? Try these:

  • Corn chowder with bacon and roasted serrano peppers.
    Corn Chowder with Bacon and Roasted Serrano Peppers
  • Chicken tortilla soup.
    The Best Homemade Chicken Tortilla Soup
  • Pice de gallo
    Tex-Mex Pico de Gallo
  • Queso Fundido
    Ultimate Queso Fundido with Chorizo: The Perfect Party Appetizer

Pairing

These are my favorite dishes to serve with this recipe.

  • Grilled steak fajitas.
    The Best Beef Fajitas Made With Wagyu Skirt Steak
  • Chorizo stuffed jalapeño poppers.
    Chorizo Stuffed Jalapeño Poppers with Oaxaca Cheese
  • Carnitas.
    Best Beer-Braised Pork Carnitas Slow Cooked in a Dutch Oven
  • King Ranch Chicken.
    King Ranch Chicken Casserole: A Tex-Mex Comfort Classic

📖 Recipe

Discada cowboy tacos

Cowboy Tacos on a Discada Recipe

No ratings yet
When it comes to outdoor cooking, few thingscompare to the fun of using a discada to cook a hearty meal. A discada, alsoknown as a cowboy wok, is a large, circular metal disc, traditionally made fromrepurposed from agricultural plow blades. These days you can buy a brand new carbonsteel model in a variety of sizes. Cowboy tacos made on a discada are a trueTex-Mex treat, offering a mix of various meats and fresh veggies, all cookedtogether in a matter of minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings: 8 servings
Course: Main Course
Cuisine: Tex Mex
Calories: 634
Ingredients Method Nutrition Video

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

Method
 

  1. Heat your discada over medium-high heat. I use an 18” discada setup inside my Kamado Joe and it works quite well.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add flour tortillas around the rim of the discada and warm for 30 seconds. Flip them over and warm another 30 seconds.
  7. 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.

Nutrition

Serving: 12cupCalories: 634kcalCarbohydrates: 23gProtein: 33gFat: 44gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 124mgSodium: 553mgPotassium: 565mgFiber: 2gSugar: 4gVitamin A: 956IUVitamin C: 41mgCalcium: 183mgIron: 4mg

Video

Tried this recipe?

Let us know how it was!

More Beef

  • Reverse seared tri-tip on a plate.
    Marinated Tri-Tip in a Cast-Iron Skillet
  • Smoked meatloaf with BBQ sauce glaze.
    Smoked Meatloaf with Brown Sugar and BBQ Sauce Glaze
  • Ribeye in a cast-iron skillet.
    The Best Way to Cook a Perfect Steak Without a Grill
  • Dry aged prime rib roast.
    What to Do with Leftover Prime Rib - Best Recipe Ideas

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Dave
Dave

I'm Dave, just a guy who likes to cook for family and friends and take pictures of what I make. I am not a chef. While some of my recipes might look complicated and intimidating, I assure you that they are all really quite easy. If you can cut an onion, you can make any recipe on this website. Have some fun and make something new.

I have a new cookbook coming out. Get notified when it is available.

Notify Me

Footer

back to top

Policies & Terms

  • Privacy Policy
  • Terms of Use
  • Cookie Policy
  • Disclaimer

New Cookbook

A new cookbook is coming soon!

Get on the list.

Contact Me

  • Contact

Copyright © 2025 Austin Eats

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required