Tacos a la Mexicana (Discada)
Serves 1
Directions
- 1Set the pan or wok over medium-high heat.
- 2Add a little bit of oil and allow it to heat up.
- 3Add the potatoes and season with a little garlic salt.
- 4Allow the potatoes to cook for about 5 to 7 minutes.
- 5Move the cooked potatoes to the side.
- 6Add the sizzling steak to the pan.
- 7Season the steak with black pepper, chili powder, oregano, cumin, and a little salt.
- 8Allow the meat to cook.
- 9Move the cooked steak to the side.
- 10Add the ground beef and chorizo to the pan.
- 11Break down the meat and allow it to cook.
- 12Set the fully cooked ground beef and chorizo to the side.
- 13Allow the grease to come to the center.
- 14Fry the wieners for about 3 minutes.
- 15After 3 minutes, remove some of the grease from the meat.
- 16Add the minced garlic, chipotle, Roma tomato, onion, and jalapeño.
- 17Mix it and allow it to cook for about 3 minutes.
- 18After 3 minutes, mix all the ingredients together.
- 19Add the hot sauce.
- 20Lastly, add the cilantro.
- 21Give it a couple of minutes to get ready to make the tacos.
- 22Grab corn tortillas and dip them into the reserved grease.
- 23Heat up the tortillas.
- 24Once the tortillas are ready, serve the tacos.
Ingredients
- 2 small diced potatoes
- 1 lb sizzle steak (beef chuck shoulder thin steak)
- 1 tsp chili powder
- 1 tsp black pepper
- 0.5 tsp oregano
- 0.5 tsp ground cumin
- 1.5 lb lean ground beef
- 0.5 lb beef chorizo
- 6 hot dogs (applegrate natural grass fed uncured)
- 2 minced garlic cloves
- 2 chile peppers in adobo sauce
- 4 small diced Roma tomatoes
- 1 finely chopped onion
- 3 finely chopped jalapeños
- El Pato hot tomato sauce
- 0.25 cup chopped cilantro
- to taste Salt
- to taste garlic salt
- 1 serving love
Equipment
panwok
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