Discada Recipe That Will Blow Your Mind!
This discadarecipe combines tender cuts of beef and chicken with fresh vegetables, mildspices, and a touch of broth to create a hearty, flavorful one-skillet meal.Bursting with color and savory notes, it’s an ideal way to feed a hungry familyor wow your dinner guests.
Equipment
- Large skillet, cast-iron pan, or “cowboy wok”
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Stirring spoon or spatula
Ingredients
- 1½ pounds beef sirloin or flank steak, diced
- 1 pound chicken boneless thighs or breasts, diced
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 2 medium bell peppers sliced (any color)
- 2 medium tomatoes diced
- 3 cloves garlic minced
- 1 teaspoon cumin
- Salt and black pepper to taste
- ½ cup beef or chicken broth
(Optional: jalapeños, mushrooms, cilantro)
Instructions
- Heat Oil: Warm the vegetable oil in a large skillet over medium-high heat.
- Cook Beef: Add diced beef and brown it for about 5–7 minutes. Season with salt and pepper. Remove to a plate.
- Cook Chicken: In the same skillet, cook diced chicken until lightly browned, about 5 minutes. Season with salt and pepper. Remove to the same plate as the beef.
- Sauté Vegetables: Lower heat to medium. Add onions and garlic, cooking until aromatic (2–3 minutes). Stir in bell peppers and tomatoes; cook until slightly softened (3–4 minutes).
- Combine & Spice: Return the beef and chicken to the skillet. Sprinkle cumin, adjusting salt and pepper as needed.
- Add Broth: Pour in broth, scraping any browned bits from the pan’s bottom. Let it simmer for about 5–8 minutes until the meats are fully cooked and flavors meld.
- Finish & Serve: Optionally add jalapeños for heat or fresh cilantro for brightness. Enjoy hot in tortillas, over rice, or in lettuce cups.
Notes
Always cook meats to the USDA-recommended internal temperatures: 165°F for poultry, at least 145°F for beef (with a 3-minute rest), to ensure safety and optimum flavor.