YIELD: 6 servings


1/2 pound of bacon, sliced into small squares

4 garlic cloves, minced

4 ounces of Mexican chorizo

1 medium white onion, diced

1/4 teaspoon of salt

1/4 teaspoon of black pepper

Corn tortillas, for tacos

1/2 cup of sour cream to garnish


1 cup of cilantro, chopped

1  cup of carrots, thin sliced

1/2 medium sized red cabbage, chopped

1 medium lemon

1/4 teaspoon of salt

1/4 teaspoon of black pepper



1. Preheat a large skillet to medium heat for a few minutes. Add the bacon and cook until browned and crispy. Add the garlic, Mexican chorizo, and cook for another few minutes.

2. Take out the chorizo mixture, set aside. Turn the heat up slightly, and add the beef, onion, and salt/pepper. Stir well to mix, until meat is browned. Add the chorizo mixture, cover and cook for another five to ten minutes. You may squeeze some lemon juice to add moist. 

3. Serve in corn tortillas, with salad and sour cream of your choice. If it is to spicy for your taste, you may also squeeze more lemon over your tacos, to balance the flavor.


1. In a mixing bowl, add cilantro, carrots, cabbage and mix well. 

2. Squeeze lemon juice, and salt pepper, mix and taste for flavor. This salad is simple and refreshing to contrast the meaty and spice from the Discada.  

Photo and Recipe Β© of Jessica Miranda