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[FF] Mexican Discada Cooking

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Jul 13, 2019 - 4:30:52 PM
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rinemb

USA

11440 posts since 5/24/2005

For years I have watched Hipanic crews cooking on a Wok looking disc, made from a disc off of a tractor implement of about 24" +/- diameter. Today I saw a crew cooking on a fancier looking pan called a "disco" offering similar cooking attributes but perhaps better, again about 20-24 inches diameter.  As pointed out this cooking event is called a discada.  

Look up on google "mexican discada" then click images for the varieties of uses...think wok cooking.




 

Edited by - rinemb on 07/14/2019 15:03:49

Jul 13, 2019 - 6:11:31 PM

chuckv97

Canada

41923 posts since 10/5/2013

Hah,, you take one of the round discs off a cultivating disc , weld up any holes and away you go.            


“Discada is a mixed meat dish popular in the northern Mexican states ....... The dish includes a mixture of grilled meats cooked on an agricultural plow disk harrow, hence its name.”

Edited by - chuckv97 on 07/13/2019 18:12:40

Jul 13, 2019 - 10:15:34 PM
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Brian T

Canada

15573 posts since 6/5/2008

I wonder if the pan doesn't have some historical connection with the original Spanish paella pans?
They run maybe 26" diameter with the shallow rim, the cooking is very much the same.
Google paella pan, there are lots of them to pick from.

Jul 14, 2019 - 8:54:30 AM
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figmo59

USA

29113 posts since 3/5/2008
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quote:
Originally posted by chuckv97

Hah,, you take one of the round discs off a cultivating disc , weld up any holes and away you go.            


“Discada is a mixed meat dish popular in the northern Mexican states ....... The dish includes a mixture of grilled meats cooked on an agricultural plow disk harrow, hence its name.”


Sage advice..on frick'ah'see ....de'roadkill...

 

From the Long Haul..Truck Drive'ah..... ;0)

Jul 14, 2019 - 9:04:05 AM
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chuckv97

Canada

41923 posts since 10/5/2013

Or ya stop in here....

Jul 14, 2019 - 9:55:32 AM
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Owen

Canada

3708 posts since 6/5/2011

Nothing to do with cooking, but here's another use for 2 discadas.

Alas, I can't take all the credit.... the birdbath was here when we bought the place and the bird is a rescue bird [i.e. from the dump].  However, I did weld the re-bar cross piece so the bird could perch upright.


 

Jul 14, 2019 - 12:27:45 PM
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6629 posts since 5/26/2003

The pan is a disco. (deesco) The event is a discada.

I have had the distinct pleasure to attend many in Juarez and Nogales Mexico. I gifted two discos with gas powered burners to the last facility I worked at.

Onions, jalapenos, tomatoes, beef, chorizo, spices and tortillas... and beer. Lots and lots of beer.  The results were out of this world, every time. 

Jul 14, 2019 - 12:42:49 PM
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8694 posts since 2/22/2007

Dave posted---"Onions, jalapenos, tomatoes, beef, chorizo, spices and tortillas... and beer. Lots and lots of beer. The results were out of this world, every time. --"

Honestly, when you start with that list, how can you go wrong?

Jul 14, 2019 - 3:02:10 PM
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rinemb

USA

11440 posts since 5/24/2005

quote:
Originally posted by Dagnabbit

The pan is a disco. (deesco) The event is a discada.

I have had the distinct pleasure to attend many in Juarez and Nogales Mexico. I gifted two discos with gas powered burners to the last facility I worked at.

Onions, jalapenos, tomatoes, beef, chorizo, spices and tortillas... and beer. Lots and lots of beer.  The results were out of this world, every time. 


Thanks for the clarification.  I will correct in my original post.  Brad

Jul 15, 2019 - 5:52:48 AM

tmercks

USA

676 posts since 3/7/2006

Looks awesome, but I'll stick to my cast iron skillet. Whatever the dish, I am sure I can cook it very satisfactorily in my Lodge Skillets.

Jul 15, 2019 - 7:00 AM

Tobus

USA

1898 posts since 11/17/2015
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Is it meant to be used with a standard size burner that only heats the lower portion, and the upper portions get secondary heat? Or does it require an oversized burner so that the lower and upper portions both get direct heat?

And how do they stir any of the veggies when they're piled in tight groups on the upper tier? It looks pretty, but it's not making a lot of sense to me for the cooking process.

Jul 15, 2019 - 7:09:36 AM
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rinemb

USA

11440 posts since 5/24/2005

The guys out here use a burner the size of the lower portion. As they add ingredients and cook it through they spoon it up on the ledge (or to the side) then cook next ingredient, then eventually pile it all back in the heat through, and but a ring of small tortillas on the side to warm through. I like the vids where they use the ledge to place all of their fresh ingredients and scrape em into middle in progression depending cook time for each. Looks impressive anyway. These guys out here tend to like their spicing and usually too hot for me. But, I eat it anyway!
I used to use my carbon steel wok quite a bit and similar cooking methods. My antique stove gas burner just does not generate enough btu's to do it right. Gotta go outdoors for that.
Brad

Jul 15, 2019 - 7:41:47 AM
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6629 posts since 5/26/2003

The iterations I am familiar with were 30"-36" in diameter and had about a 4" ring welded around the circumference. The were no tiers, just the concave section and the sides. The capacity was pretty huge...maybe 20-30 lbs. Our gatherings usually had at least a couple of dozen people and sometimes quite a few more. It was a one pot meal except for bowls of pico de gallo and guacamole prepared separately.

In Juarez, our discos were designed to be set over coals. In Nogales, the units I had made used a large gas ring, similar to that of a turkey deep fryer, only larger. The set up in Nogales brought the pans up to a much more comfortable working height and the incorporation of the gas meant we could keep the whole concoction at a well controlled simmer.

As a final step, tortillas would be laid over the whole pile and after they heated through, people could simply grab a tortilla and food in one fell swoop. Fresh tortillas would be added as the evening went on. 

Jul 15, 2019 - 8:38:40 AM

Tobus

USA

1898 posts since 11/17/2015
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That reminds me of a July 4th party I went to many years ago at a friend's house where they had a tradition of Mongolian BBQ. They had a 55-gallon drum, perforated for air flow, with a door on the side, and a heavy steel plate welded to the top. They built a wood fire inside the drum and did stir-fry on the top plate. They had all sorts of selections of meats and veggies, and you'd just choose what you wanted to throw on there and it would get cooked up in a jiffy.

Jul 15, 2019 - 10:52:02 AM
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Brian T

Canada

15573 posts since 6/5/2008

Really big flat wok. I like a smaller burner to give me different heats out towards the rim.
A disco would be nice to work on but for the stupid size of a North American kitchen stove top.

What makes a good tool for this thing? Big flat spatula or something else???????

Pork carnitas coming up when I find an attractive seasoning mix.

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