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.