Tacos a la Mexicana (Discada)

Serves 1
facebook.com

Directions

  1. 1Set the pan or wok over medium-high heat.
  2. 2Add a little bit of oil and allow it to heat up.
  3. 3Add the potatoes and season with a little garlic salt.
  4. 4Allow the potatoes to cook for about 5 to 7 minutes.
  5. 5Move the cooked potatoes to the side.
  6. 6Add the sizzling steak to the pan.
  7. 7Season the steak with black pepper, chili powder, oregano, cumin, and a little salt.
  8. 8Allow the meat to cook.
  9. 9Move the cooked steak to the side.
  10. 10Add the ground beef and chorizo to the pan.
  11. 11Break down the meat and allow it to cook.
  12. 12Set the fully cooked ground beef and chorizo to the side.
  13. 13Allow the grease to come to the center.
  14. 14Fry the wieners for about 3 minutes.
  15. 15After 3 minutes, remove some of the grease from the meat.
  16. 16Add the minced garlic, chipotle, Roma tomato, onion, and jalapeño.
  17. 17Mix it and allow it to cook for about 3 minutes.
  18. 18After 3 minutes, mix all the ingredients together.
  19. 19Add the hot sauce.
  20. 20Lastly, add the cilantro.
  21. 21Give it a couple of minutes to get ready to make the tacos.
  22. 22Grab corn tortillas and dip them into the reserved grease.
  23. 23Heat up the tortillas.
  24. 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