Traditional discadas were cooked on a plow disc, and included a variety of meats, fresh or cured. Onions, tomatoes and hot peppers, particularly jalapeños, were brought from the fields for the disc. More contemporary recipes may be prepared on a propane bbq, or indoors, in an iron skillet or pan, and have added cold cuts, such as ham, and hotdog sausages, and other vegetables and aromatics. Pouring some beer in towards the end of the cooking process was probably introduced by a sassy cook who was drinking by the side of the disc, noticing the dish getting too dry, which works well and also helps to scrape all the good charred bits at the bottom of the pan ... click on title for more
My Slice of Mexico 