Mexican Discada Recipe – Discada Norteña


  • 1 – 1 1/2 pounds Arrachera (Skirt Steak)
  • Freshly Squeezed Juice from 3-4 Limes
  • 1 – 2 Tablespoons Achiote Adobo Paste
  • Ground Cumin, to taste (if the achiote paste doesn’t include cumin)
  • Freshly Ground Black Pepper, to taste
  • 1 Bottle of Beer (like Negra Modelo)
  • 1 Medium White Onion, cut into wedges
  • 2 Bunches Green Onions, coarsely chopped, with the white and green parts separated
  • 2 Green Bell Peppers, julienned
  • 3 – 4 Medium Potatoes, julienned
  • 3 – 4 Roma Tomatoes, seeded and diced
  • 10 Mushrooms, sliced
  • Salt, to taste
  • 1/4 Cup Vegetable Oil
  • 1/2 Cup Manchego or Mozzarella Cheese, shredded
  • Corn or Flour Tortillas


Rinse and pat dry the steak.

Mix the lime juice and achiote paste until well combined. I prefer to use my hand to dissolve the smaller pieces of the paste completely.

Rub the steak thoroughly with the lime-achiote mixture, and then season to taste with cumin and black pepper.

To prevent the seasoning from washing off, you may want to roll the steak up before placing it in a shallow glass dish.

Pour the beer slowly over the meat. The beer should mostly cover the steak.

Cover and refrigerate 3 to 4 hours or overnight.

When ready to cook the discada, prepare the vegetables and remove the steak from the fridge.

In a disco de arado, paella pan, or wok, heat the oil until hot. Add the onion wedges and the white part of the green onions. Sauté for a few minutes and then add the green pepper.

Cook the onion and green pepper until tender, stirring occasionally. Transfer to a bowl and set aside.

Add more oil to the pan, if needed, and the potatoes. Cover and cook until tender, stirring occasionally so the potatoes will cook thoroughly.

While the potatoes are cooking, remove the steak from the marinade, unroll, and cut into smaller pieces. Reserve the beer marinade.

When the potatoes are tender, season with salt as desired and transfer to a bowl.

If necessary, add more oil to the pan and then the steak pieces.

Brown the steak on all sides and drain off excess juices.

Add the tomatoes.

Pour the beer marinade over the meat. Stir and simmer about 8 to 10 minutes.

Once the beer has almost cooked off, add the mushrooms and the green part of the green onions.

Cook about 2 minutes, stirring to combine.

Add the cooked onion, green pepper, and potatoes, combining well.

Season with salt as desired and sprinkle the shredded cheese over the top of the steak-vegetable mixture.

Once the cheese melts, remove from heat.

Serve with warm corn or flour tortillas to make tacos. For a complete meal, serve with rice and beans, and spice it up with our salsa verde, avocado salsa, or pico de gallo.

One Response to “Mexican Discada Recipe – Discada Norteña”

  1. […] Que Rica Vida has an all-pork discada recipe that contains pork rinds, bacon and chorizo. This Discada Norteña recipe is made with a vegetable medley and melted cheese. For a healthier option, Heart Safe Cooking has a […]

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