This is what some Norteños have to say about
Discada. Other Mexicans have never heard of Discada.

Discada is what you make if you still have your grandma's paella pan,
but you live a long way from the ocean.

Or maybe grandma left her paella pan in Pueblo when the family
migrated to the north, but you do have an old plow disc and a fresh
tortilla to wipe the dust off of it.

Maybe you have a gas burner, maybe you have charcoal to heat whatever
kind of large pan you cook the Discada in.

Some people use olive oil in the pan, some don't. Some like chorizo or
even vienna sausage in their
Discada. Some add mustard, some add beer.

Serious students of Mexican cooking won't need a full translation. It
should be obvious what's in Discada.

http://www.humexicoforums.org/showthread.php?t=50466

Checa estos 2 Tipos de discada son para 15 personas c/u.

1----Discada estilo Nuevo León----

Ingredientes.
1.1/2 Kg. De carne de res.
1.1/2 Kg. De carne de puerco.
¼ Kg. De tocino
3 chiles morrón.
2 cebollas grandes.
7 chiles jalapeños o al gusto.
4 tomates grandes.
1 ó 2 Kg. De papita de galeana (al gusto)
1 taza de aceite.
4 dientes de ajo.

Manera de preparar. Poner en el disco el aceite a freír agregar el
ajo a tostar, se sigue con la carne de puerco res y tocino previamente
cortada en trocitos pequeños se deja 15 min.

Después se agrega la cebolla, el chile morrón y jalapeños cortados en
trozos pequeños. Por 10 min.

Posteriormente se pone el tomate el cual puede estar licuado o cortado
en trozos pequeños, se deja a que suelte su jugo, al final se pone la
papa con todo y cáscara y se agrega agua, se deja cocer todos a fuego
lento a que agarren su punto las papas, cuando baje la cantidad de
agua se le agregan 2 cervezas y se deja otros 5 min.

Se sirve en plato ya que queda calduda.

2----Discada estilo Tamaulipas----

Ingredientes.
3 Kg. De carne de res pulpa negra.
4 cebollas grandes.
4 chiles morrón.
2 latas de 100 grs. De champiñones.
¼ Kg. De tocino
½ Kg. De manteca de puerco.
1 manojo de cilantro.
3 Kg. De tortilla amarilla taquera.
Salsa ranchera envasada en vidrio.

Manera de preparar. Poner en el disco la manteca a freír, doras la
pulpa termino medio y la sacas, vacías el tocino previamente hecho
trocitos, vacías la cebolla picada y la dejas 15 min., vacías el chile
morrón picado 10 min.; mientras fríen la cebolla el morrón y tocino
cortas la carne en trocitos pequeños, una vez picada la carne la
vacías al disco y la dejas de 20 a 30 min. Pasado este tiempo vacías
los champiñones y los dejas durante 5 min. Esta discada queda seca y
es para servirse en taquitos. El cilantro se pica y es para agregarlo
junto con la salsa a los taquitos. Saludos!
charly2
-----------------------------------------------------------------------------------------------
receta
aqui te va una receta personal de discada ( de Saltillo Coahuila) es
para 25 o 30 personas:

* 1 1/2 kgs de pulpa de res
* 1 1/2 kgs de pulpa de puerco
* 2 chorizos grandes (mas o menos unos 400 grs)
* 3/4 de jamon
* 3/4 de salchicha viena
* 3/4 de tocino
* 1/2 de cebolla
* 3/4 de tomate
* 3/4 de pimiento morron
* un manojo de cilantro muy fino
todo cortado en cubitos no muy chicos

Se prepara asi: De preferencia utiliza leña, ya que el carbon si bien
da calor no da llama, que es lo que necesita la discada. Lavas bien el
disco y lo pones al fuego, y hay que curtirlo, es decir cortas unos
pedacitos de los gorditos de la carne de puerco y los dejas un rato
hasta que se hagan chicharron. despues quitas del disco los
chicharrones y en ese momento agregas el tocino y cuando ya este un
poco transparente, lo separas hacia la orilla del disco para que en el
centro agregues la carne de puerco, y cuando este a medio cocer
agregas la carne de res,(junto con la de puerco pero sin el tocino)
despues cuando la carne de res este medio cocida, agregas el chorizo
el jamon, salchicha y el tocino todo mezclado, dejas que se dore un
poco todo y agregas la cebolla a que se sofria, despues agregas el
pimiento y al ultimo el tomate. para que no se reseque, le puedes
agregar un poco de pure de tomate con salsa maggi junto con el
cilantro. saludos p.d. durante el consumo de la discada, se
recomienda tomar cerveza, especialmente clara (sol lager o corona) ya
que la oscura es muy pesada y te llena pronto
magnus008
--------------------------------------------------------------------------------------------
Discada Tipo Chihuahua
RAZA, YO SOY DE MONTERREY, POR TRABAJO SALI A LOS 24 AÑOS A CHIHUAHUA
EN 1983 Y ALLI FUI A CONOCER LA DISCACA, EN 24 AÑOS EN NUEVO LEON NO
LA CONOCI ES MAS NI EN tAMPS. SE USA MUCHO ENTRE LOS MUCHACOS Y ES
RAPIDA Y FACIL, LA RECETA.

DISCO GRADE DE ARADO.
2 KILOS DE CARNE PUERCO TROCITOS
2 KILOS DE CARNE PULPA DE RES
1/4 DE TOCINO
2 CHORRIZOS DE PUERCO
2 CEBOLLAS
10 CHILES SERRANOS ENTEROS
PAPAS EN TROZOS GRANDES
ACEITE 1/4

MODO DE PREPARAR
SE PONE EL ACEITE EN EL DISCO
SE AGREGA LA CARNE DE PUERCO EL TOCINO, SE AGREGA LA CARNE DE RES EN
SEGUIDA LA CEBOLLA Y LOS 8 CHILES SERRANOS ENTEROS AGREGAS LOS 2
CHORRIZOS DE PUERCO AL ULTIMO LAS PAPAS. ES DELICIOSA. ES LA QUE AMI
ME GUSTA, NO NECESITAS TOMATE LOS CHORIZOS CON EL CHILE COLORADO QUE
TIENE LE DA UN SABOR DELICIOSO. TORTILLAS Y SALSA. ES TAQUEADA SALUDOS
Y DISFRUTEN SI ES EN EL CAMPO TE SABE MUCHO MEJOR.
Compean
---------------------------------------------------------------------------------------------
discada estilo fagago Que tal Raza les voy a poner la receta de la
discada que yo hago por aca en Monterrey para unas 25-30 personas

1 1/2 de carne de res en trozitos
1 1/2 de carne de puerco en trozitos
1/2 de tocino
2 paquetes de salchicha para azar la marca de su preferencia
2 cebollas
4 tomates
2 pimiento morron
cilantro al gusto
champiñones al gusto
1 lata de granos de elote
2 jugos v8
3 cervezas
aceite
modo de preparacion

se pone al aceite en el disco se le agrega la carne de puerco ya que
este bien cocida le agregan la carne de res esta va a soltar su jugo y
sirve para que la carne de puerco se acabe de cocer.

ya que se cocieron las carnes le pones la cebolla
despues el chile morron y los champiñones y los granos de elote
posteriormente la salchicha y el tocino yo lo pongo en este paso para
que no se desaparesca

agregar el tomate ya cuando desaparece el jugo del tomate poner los
jugos v8 y las cervezas ya solo dejar que se reseque un poco pueden
calentar las tortillas arriba de la discada y quedan muy buenas

espero les sirva de algo

la ventaja de las discadas es que las pueden modificar a su gusto con
chorizo (solo cuiden que no sea mucho porque su sabor predomina)
aceitunas, salchichas cokteleras, chile chipotle, papitas de galeana

en fin ahi que provar de todo
suerte
fagago
-----------------------------------------------------------------------------------------------
Discada con Arrachera
Ahí les va la Discada con Arrachera haber que les parece. Es la que
hago en las reuniones, y hasta le fecha nadie se ha quejado ni
petateado.......

Para 25-30 personas: Les voy a ir ecribiendo los ingredientes como los
voy poniendo en el disco, claro previamente cortados en cuadritos.

No es necesario ponerle aceite. Los ingredientes que se vayan
cociendo hay que ir haciéndolos a las orillas del disco para que no se
quemen.

1/2 de Tocino
2 Cebollas
10 Salchichas (normales, nooo para asar)
1/2 de Jamón
2 1/2 ó 3 kilos de arrachera en cortadillo
Papas de Galeana al gusto (20 papas o más), partidas a la mitad
3 Chiles Morrones
4 Tomates
2 latas de Champiñones en rebanadas (medianas)
1/2 Kilo de Queso para derretir (rayado)

Preparación: Poner a Calentar el Disco, ya sea con leña o con
mechero.......yo lo hago con mechero de gas ya que la leña hace mucho
humo y andas llorándole o sacándole la vuelta.

Poner el 1/2 kilo de tocino a dorar, ya que esté listo lo haces a las
orillas de todo el disco para que escurra todo el aceite que
contiene.

Poner las 2 cebollas, ya cocidas hacer la cebolla a las orillas del
disco.

Poner las Salchichas, y ya cocidas a la orilla.

Después el Jamón..... e igual, pa' la orilla

Poner la arrachera en cortadillo, y dejar que suelte todo el jugo.

Cuando ya tenga el disco el jugo de la carne, agregar las papas de
galeana partidas por la midad e irlas enterrando entre la carne para
que se cosan......(siguen en la orilla del disco el tocino, cebolla,
salchichas y el Jamón).......si le falta jugo para que se cosa la
carne y las papas se puede poner el líquido de los champiñones.

Ya que esté cocida la carne y las papas (probar una papa y un pedazo
de carne) revolver todo lo de las orillas con la arrachera y las
papas.

Agregar el chile morrón y revolverlo hasta que esté cocido.

Poner las latas de champiñones y revolverlo Agregar el tomate,
revolverlo hasta que esté cocido. Y por último el Queso rayado, de
preferencia no revolver, hasta que se gratine.

Y listo

En lo personal no agrego ni cerveza ni aceite a la discada, pero ya es
al gusto de cada quien.

Esto acompañado de unas tortillas de harina y unas buenas cervatanas
Saludos y espero les sirva en sus próximas reuniones.

---ramonbeloz
---------------------------------------------------------------------------------------------
pues en gustos se rompen generos
1 kilo de carne de puerco
2 kilos de carne de res
10 chiles jalapeños
2 cebollas
4 tomates
13 papas galeana
oregano y sal al gusto

se pone la carne de puerco a los 5 min despues la de res, ya ke la
carne este casi cosida agregar el chile y la cebolla despues de 15 min
agrgar el tomate y la papa de galeana despues 1 cheve de preferencia
indio jeje y esperar a ke la papa c cosa si la papa aun no esta
cosida agrear agua y un poko mas de cheve c le puede pone queso pero
bueno a veces no hay $$$$$ y cuando hay mejor una carne asada con su
guacamole sus frijoles envenenados quesadillas etc ya no sigo por ke
ya me dio hambre
aleman

"The Galloping Gourmand" > wrote in message
oups.com...
This is what some Norteños have to say about
---snip---

cosida agrear agua y un poko mas de cheve c le puede pone queso pero
bueno a veces no hay $$$$$ y cuando hay mejor una carne asada con su
guacamole sus frijoles envenenados quesadillas etc ya no sigo por ke
ya me dio hambre
aleman
-------------------------

Wonderful stew recipes, no doubt. But how and when would you and your
friends enjoy such a meal, and with what to go with a simple stew?

Whenever I make my famous rajas con hongos I at least have rice, tortillas,
salsas and bread along with beer, pop and tequila to go with it. Even some
Mariachi music in the background. And what do you talk about when enjoying
this wholesome meal?

Stew is stew is stew... Wholesome, but incomplete without the goodies to go
with....

In my humble opinion...

On Feb 23, 3:02 pm, "Wayne Lundberg" >
wrote:
> "The Galloping Gourmand" > wrote in ooglegroups.com...
> This is what some Norteños have to say about
> ---snip---
>
> Wonderful stew recipes, no doubt. But how and when would you and your
> friends enjoy such a meal, and with what to go with a simple stew?
>
> In my humble opinion...

This is getting pretty silly.

-- GG shows off his ability to cut-and-paste recipes (or not, who
cares?) in Spanish and chides those of us who may not be totally
fluent in reading Spanish, even though this newsgroup was originally
constructed to be in English.

-- Wayne then chides him for not including enough other components to
make what seems to me would be a fiesta, not an every day meal.

-- Wayne also tells us that any cooking north of the tropics isn't
Mexican, anyway. (Then why do we bother? I don't know of anyone in
this ng who lives in the tropics, but I do know some Mexicans who do
live north.)

-- Another guy seems to think that the only worthwhile post is a
recipe. No discussion, no reflections, just recipes, according to him.

-- But, in the midst of all this, our quiet friend Rolly keeps
informing and educating us about what's going on in the real Mexican
kitchen of a wonderful cook who is the Doña of his adoptive Mexican
family.

Thank you, Rolly, for your contributions. They give this newsgroup
some sanity.

David

"dtwright37" > wrote in .
---- snip ----

Thank you, Rolly, for your contributions. They give this newsgroup
some sanity.

David

----------------------

Good point David. But do I diminish the value of a discussion group by
posting my opinions and thoughts? I thought that was what newsgroups have
evoled into... kind of chat rooms since nobody comes here anymore looking
for how to cook Mexican food. We get together in this forum to share ideas.

When was the last poster asking for advice on something to do with Mexican
food?

So why are you upset that this has turned into a carnival?

Wayne

Since David rang my bell with such nice words, I guess I should direct
you to Doña Martha's take on discada.
http://rollybrook.com/discada.htm

As always Rolly... a delight to see her kitchen in action. It's so true that
I salivate every time I 'tune in'.

Thanks!


> wrote in message
ups.com...
Since David rang my bell with such nice words, I guess I should direct
you to Doña Martha's take on discada.
http://rollybrook.com/discada.htm

On Feb 23, 1:02?pm, "Wayne Lundberg" >
wrote:
>
> Wonderful stew recipes, no doubt. But how and when would you and your
> friends enjoy such a meal,

The original poster in the thread that the Discada recipes were
extracted from was thinking of preparing it for an old fashioned
Posada (a Christmas Eve dinner party).

Another poster opined that Discada would go better at a family
reunion, Super Bowl party, or birthday party.

I can imagine cooking up Discada at an old fashioned Spanish Fandango,
with dancing to the music of a conjuntos orquestra, playing music that
was popular in the middle of the 19th century.

> and with what to go with a simple stew?

A recipe for one item made of multiple ingredients doesn't mean that
you don't serve *other* courses.

Of course you can have all the trimmings of a multicourse comida: sopa
mojada, sopa seca, ensalada, pasta, multiple main courses, postres,
soft drinks, wine, beer, brandy, tequila, coffee and cigars.

Some links to the evolution of conjunto music and discussions of
fandangos:

http://www.tsha.utexas.edu/handbook/...s/FF/rbf9.html

http://www.tsha.utexas.edu/handbook/.../TT/xbtpa.html

"Wayne Lundberg" > wrote in message
...
> As always Rolly... a delight to see her kitchen in action. It's so true
> that
> I salivate every time I 'tune in'.
>
> Thanks!
>
>
> > wrote in message
> ups.com...
> Since David rang my bell with such nice words, I guess I should direct
> you to Doña Martha's take on discada.
> http://rollybrook.com/discada.htm
>
>

"The Galloping Gourmand" > wrote in message
oups.com...
> On Feb 23, 1:02?pm, "Wayne Lundberg" >
> wrote:
>>
>> Wonderful stew recipes, no doubt. But how and when would you and your
>> friends enjoy such a meal,
>
> The original poster in the thread that the Discada recipes were
> extracted from was thinking of preparing it for an old fashioned
> Posada (a Christmas Eve dinner party).
>
> Another poster opined that Discada would go better at a family
> reunion, Super Bowl party, or birthday party.
>
> I can imagine cooking up Discada at an old fashioned Spanish Fandango,
> with dancing to the music of a conjuntos orquestra, playing music that
> was popular in the middle of the 19th century.
>
>> and with what to go with a simple stew?
>
> A recipe for one item made of multiple ingredients doesn't mean that
> you don't serve *other* courses.
>
> Of course you can have all the trimmings of a multicourse comida: sopa
> mojada, sopa seca, ensalada, pasta, multiple main courses, postres,
> soft drinks, wine, beer, brandy, tequila, coffee and cigars.
>
> Some links to the evolution of conjunto music and discussions of
> fandangos:
>
> http://www.tsha.utexas.edu/handbook/...s/FF/rbf9.html
>
> http://www.tsha.utexas.edu/handbook/.../TT/xbtpa.html
>

On Feb 23, 1:58?pm, "dtwright37" > wrote:
> This is getting pretty silly.
>
> -- GG shows off his ability to cut-and-paste recipes (or not, who
> cares?) in Spanish and chides those of us who may not be totally
> fluent in reading Spanish, even though this newsgroup was originally
> constructed to be in English.

I suspect that Ludwig Wittgenstein was hinting at an alternate
dimension
beyond tacos in his final proposition that concluded his Tractatus
Logico-Philosophicus.

"Wovon man nicht sprechen kann, daruber muss man schweigen" covers a
lot of ignorance doesn't it?

"Wayne Lundberg" > wrote in message
news:3WJDh.49753

> When was the last poster asking for advice on something to do with Mexican
> food?

Why would I need to ask you for advice? I do not eat people.
>
> So why are you upset that this has turned into a carnival?

If you cannot bring yourself to call me by my handle cuz you declared me
invisible to you yet you still read me , you may call me Mesa. I will
understand.

Wayne Lundberg wrote:

> When was the last poster asking for advice on something to do with Mexican
> food?

Yesterday I asked what I was to do with a bag of dehydrated shrimp given
to me by some Mexican friends. I guess my posts don't count because your
buddy GG thinks I'm a taco bender.

The Galloping Gourmand wrote:
> On Feb 23, 1:58?pm, "dtwright37" > wrote:
>> This is getting pretty silly.
>>
>> -- GG shows off his ability to cut-and-paste recipes (or not, who
>> cares?) in Spanish and chides those of us who may not be totally
>> fluent in reading Spanish, even though this newsgroup was originally
>> constructed to be in English.
>
> I suspect that Ludwig Wittgenstein was hinting at an alternate
> dimension
> beyond tacos in his final proposition that concluded his Tractatus
> Logico-Philosophicus.
>
> "Wovon man nicht sprechen kann, daruber muss man schweigen" covers a
> lot of ignorance doesn't it?

Check it out! He can cut and paste in German too!

"dtwright37" > wrote in message
oups.com...
On Feb 23, 3:02 pm, "Wayne Lundberg" >
wrote:
> "The Galloping Gourmand" > wrote in
> ooglegroups.com...
> This is what some Norteños have to say about
> ---snip---
>
> Wonderful stew recipes, no doubt. But how and when would you and your
> friends enjoy such a meal, and with what to go with a simple stew?
>
> In my humble opinion...

This is getting pretty silly.

-- GG shows off his ability to cut-and-paste recipes (or not, who
cares?) in Spanish and chides those of us who may not be totally
fluent in reading Spanish, even though this newsgroup was originally
constructed to be in English.

-- Wayne then chides him for not including enough other components to
make what seems to me would be a fiesta, not an every day meal.

-- Wayne also tells us that any cooking north of the tropics isn't
Mexican, anyway. (Then why do we bother? I don't know of anyone in
this ng who lives in the tropics, but I do know some Mexicans who do
live north.)

-- Another guy seems to think that the only worthwhile post is a
recipe. No discussion, no reflections, just recipes, according to him.

-- But, in the midst of all this, our quiet friend Rolly keeps
informing and educating us about what's going on in the real Mexican
kitchen of a wonderful cook who is the Doña of his adoptive Mexican
family.

Thank you, Rolly, for your contributions. They give this newsgroup
some sanity.

David

On Feb 23, 10:00?pm, Sonoran Dude > wrote:

> Yesterday I asked what I was to do with a bag of dehydrated shrimp given
> to me by some Mexican friends. I guess my posts don't count because your
> buddy GG thinks I'm a taco bender.

Hey, I answered that post. I told you to make shrimp tacos and tell
your friends they were
dried grasshoppers. You thought that was a creative idea. There are
already two recipes posted here for chapulines, look 'em up.

And now you're feeling disgruntled because GG thinks you're a taco
bender? You've already
copped a plea to the charge, homes ;-)

On Feb 21, 10:46 am, Sonoran Dude > wrote:

> At least us Norte TacoBendingfolks know how to use a search engine.

So, you've admitted to being a "taco bender". Where's the shame in
that?

Taco bending is a career, and a career can be a real possession in
changing times. You might be bending tacos in a taqueria when you're
80 years old, after the gummint gives social security payments to all
the illegal aliens.

And, think about taco bending on an evolutionary scale. It's a step
above burro butt biting, but it's a step below making tinga de burro
to fill the taco shell...

On Feb 23, 10:04?pm, Sonoran Dude > wrote:
> The Galloping Gourmand wrote:
covers a
> > lot of ignorance doesn't it?
>
> Check it out! He can cut and paste in German too!- Hide quoted text -

Check it out yourself. "Wovon man nicht sprechen kann, daruber muss
man schweigen"
is good advice for you to apply here.

"dtwright37" > wrote in message

-- Another guy seems to think that the only worthwhile post is a recipe. No
discussion, no reflections, just recipes, according to him.


Dave, lets dispell this myth now. I do not mind a good story to illustrate
a recipe, I do not even mind a discussion or reflection on the food or
culture.

What I do mind is the trite comments about what is and what isn't authentic
foods from the authentico expert and the class warrior's continious diatribe
about tacos. I had origionally hoped these two would be a source of
information rather than a constant source of disinformation

Why do I clamor for recipes? Well you begin to understand alot from a
recipe, from the ingredients and how they are listed, down to the techniques
used, even the way it is written. Besides it was to get them to stop the
nonsence and get back to food. Which neither of them ever really did BTW.
No, there is nothing wrong with a good tall tale either, just don't try to
make me beleive them by continiously telling the story.

I realized last night that I can exercise the right not to read this BS so
I blocked them this morning But I think Jack's prediction will come to be
and it will be a pretty anemic group.

On Feb 23, 5:05 pm, wrote:

> Since David rang my bell with such nice words, I guess I should direct
> you to Doña Martha's take on discada.http://rollybrook.com/discada.htm

Thanks, rolly. Discada is what we made with what was available, way
back when I was a field biologist in the '60s in Arizona and Sonora. I
didn't know the term back then, but discada is certainly what we
made. I do understand the ranchero connection. You make do with what
you have, not someone's recipe.

David

The Galloping Gourmand wrote:
> On Feb 23, 10:00?pm, Sonoran Dude > wrote:
>
>> Yesterday I asked what I was to do with a bag of dehydrated shrimp given
>> to me by some Mexican friends. I guess my posts don't count because your
>> buddy GG thinks I'm a taco bender.
>
> Hey, I answered that post. I told you to make shrimp tacos and tell
> your friends they were
> dried grasshoppers. You thought that was a creative idea. There are
> already two recipes posted here for chapulines, look 'em up.
>
> And now you're feeling disgruntled because GG thinks you're a taco
> bender? You've already
> copped a plea to the charge, homes ;-)
>
> On Feb 21, 10:46 am, Sonoran Dude > wrote:
>
>> At least us Norte TacoBendingfolks know how to use a search engine.
>
> So, you've admitted to being a "taco bender". Where's the shame in
> that?
>
> Taco bending is a career, and a career can be a real possession in
> changing times. You might be bending tacos in a taqueria when you're
> 80 years old, after the gummint gives social security payments to all
> the illegal aliens.
>
> And, think about taco bending on an evolutionary scale. It's a step
> above burro butt biting, but it's a step below making tinga de burro
> to fill the taco shell...
>
>
>
Funny

The Galloping Gourmand wrote:
> On Feb 23, 10:04?pm, Sonoran Dude > wrote:
>> The Galloping Gourmand wrote:
> covers a
>>> lot of ignorance doesn't it?
>> Check it out! He can cut and paste in German too!- Hide quoted text -
>
> Check it out yourself. "Wovon man nicht sprechen kann, daruber muss
> man schweigen"
> is good advice for you to apply here.
>
>
Dude, I know my Floyd