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Mexican Discada Norteña | Hearty Street Food Hit
(0)
30 min
Quick
Gurkerl Küche
Authentische mexikanische Discada Norteña als saftiger Streetfood-Klassiker: Feinstes Rinderfaschiertes, scharf angebraten mit Zwiebeln, knackigem rotem Paprika, Paradeisern und rauchigen Gewürzen. Serviert in warmen Tortillas mit frischem Koriander und Limette.
Preparation method
Preparation & chopping vegetables
Peel and finely chop the onions and garlic cloves. Wash the red bell pepper, remove the seeds, and cut into small dice. Also wash the tomatoes and finely dice them. Wash the fresh cilantro, shake dry, and coarsely chop. Cut the limes into wedges.
Preheat the oven to 100 °C top/bottom heat to gently keep the tortillas warm later.
Frying the discada pan
Heat the sunflower oil in a large pan over medium to high heat. Add the minced beef and sear vigorously, breaking it up with a cooking spoon until nicely browned all over.
Chef's tip
Oven tip: If you like your wheat tortillas particularly soft and moist, lightly dampen the aluminum foil with a little water before warming them in the oven.
Seasoning tip: For an even more authentic heat, you can also add a finely chopped jalapeño or fresh chili pepper to the pan along with the garlic.
35 min
Quick
