Northern Discard Recipe

The northern discard is a classic field stew, its name comes from the discs used for the plow that due to their use wear out and lose their usefulness. Like every meal of yesteryear, everyone has their own recipe and taste for each type of ingredient. Here we will teach you how to prepare an easy discard that you will enjoy on a pleasant family afternoon.

Ingredients to make Northern Discard:

• 500 grams of beef
• 500 grams of pork pulp
• 250 grams of Bacon
• 500 grams of sausage
• 500 grams of Montego cheese
• 1 kilogram of spring onion
• 2 units of onion
• 1 head of Garlic
• 100 milliliters of oil
• 2 units of bell pepper
• For the green willow
• 100 grams of green Chile Serrano
• 4 sprigs of coriander
• 1 tablespoon of salt
• 1 pinch of pepper
• 1 garlic clove
• 1 kilogram of flour tortillas

How to make Northern Discard:

1

We gather the ingredients; clean the chambray onions and the pepper peppers. We make strips of beef, bacon and sausage, chop the pork into pieces.

Trick: The beef can be any of the following: flank steak, steaks, fajitas, and casino

2

We are going to use a grill or a thick Comal. We place it on the stove over high flame, let it heat up very well, we add a splash of oil and with an onion cut in half we rub it all over the surface where we are going to prepare the discard . We can repeat the procedure with a head of garlic. This will give our Mexican recipe a better flavor.

3

First we put the bacon and when it releases its juices we add the pork, so that it cooks in the bacon fat. Halfway through cooking, we place the chambray onion and the pineapple on one side so that they season our discard, then the beef, the pepper and the sausages. Season with pepper and little salt.

Tip: When the discard is being roasted, we can add a dash of beer to enhance the flavors of the meat.

4

Meanwhile, to make the green sauce, in another container we roast the green tomatoes and the chilies. In the blender we put a quarter of an onion, a clove of garlic, salt to taste, the coriander branches and the tomatoes with the roasted chilies, with a little water. With this green sauce we will accompany our northern discard.

5

We turn the meat, once cooked we place the cheese and finally cover with the flour tortillas, turn off the heat. We wait for the cheese to gratin and the tortillas to warm up with the heat of the discard.

6

We serve the northern discard accompanied by the green sauce, grilled onion and pineapple. We can eat it as tacos, as seen in the photograph, with fruit water or a very cold beer.