Thinly slice the beef and chicken into bite-sized pieces.

Chop the onions, bell peppers, tomatoes, and jalapeños.

Mince the garlic and juice the lime.

Measure out your spices (cumin, smoked paprika, oregano, salt, and pepper).

Pro Tip: Having everything prepped and ready to go makes the cooking process seamless and stress-free.

Heat 1 tbsp of olive oil in a large skillet or cast-iron pan over medium-high heat.

Add the beef and chicken, seasoning lightly with salt and pepper. Cook until browned on all sides (about 5-7 minutes). Remove and set aside.

In the same skillet, add the chorizo (beef or plant-based) and cook until fully browned and slightly crispy. Remove and set aside with the other meats.

Why This Works: Cooking the meats separately ensures each one develops its own rich flavor before combining them.

In the same skillet, add another tbsp of olive oil if needed.

Toss in the onions, bell peppers, and jalapeños. Sauté for 3-4 minutes until they start to soften.

Add the minced garlic and cook for another minute until fragrant.

Pro Tip: Don’t overcrowd the skillet—this allows the veggies to caramelize slightly, adding depth to the dish.

Return the cooked meats to the skillet with the vegetables.

Add the diced tomatoes, cumin, smoked paprika, oregano, and a pinch of salt and pepper. Stir well to combine.

Reduce the heat to medium-low and let everything simmer together for 10-15 minutes, allowing the flavors to meld.

Why This Works: Simmering helps the ingredients absorb the spices and creates a rich, cohesive flavor profile.

Squeeze fresh lime juice over the discada and give it a final stir.

Garnish with chopped cilantro for a fresh, vibrant touch.

Serve hot with warm tortillas, rice, beans, or your favorite sides.