Northern Quesadillas Recipe
The northern discada 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 discada that you will enjoy on a pleasant family afternoon.
Ingredients to make Northern Discada:
- 500 grams of beef
- 500 grams of pork pulp
- 250 grams of Bacon
- 500 grams of sausage
- 500 grams of Manchego 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 sauce
- 100 grams of green chili Serrano
- 4 sprigs of coriander
- 1 tablespoon of salt
- 1 pinch of pepper
- 1 clove garlic
- 1 kilogram of flour tortillas
How to make Northern Discada:
1.We gather the ingredients, clean the cambray 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, caesina
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 discada . 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 cambray onion and the pineapple on one side so that they season our discada, then the beef, the pepper and the sausages. Season with pepper and little salt.
Tip: When the discada 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 discada.
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 discada.
6.We serve the northern discada 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.
