Discada tacos: How to make the classic northern Mexican street food

Hot dogs in a traditional Mexican taco?

We had to try out the recipe for ourselves.

Tacos Hernandez, No. 5 in our 2024 list of Top 10 New Restaurants & Dining Experiences, provided the details and we tested the recipe for at-home execution.

These Discada tacos feature a mix of several grilled or sauteed meats. Discada tacos are a popular street food in northern Mexico and are traditionally made on a metal disc, or disco. The meat mixture is made up of a variety of meats from chorizo to ground beef to hot dogs.

More:No. 5: Look out for Tacos Hernandez Food Truck's northern Mexican cuisine in Detroit

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Tacos Hernandez Discada tacos

Serves: 6 (3 street tacos per person) / Prep time: 40 minutes / Total time: 1 hour 15 minutes

1/2 medium white onion, diced

1/3 cup pork chorizo

1/3 cup diced ham

1/3 cup diced bacon

1/3 cup diced beef hot dog

1 1/2 pounds ground beef

1/4 cup of Mexican Lager beer

Tacos Hernandez Achiote seasoning

Salt and pepper to taste

Achiote seasoning

1 1/2 tablespoons ground achiote

1 teaspoon black pepper

2 teaspoons garlic powder

FOR SERVING AND TOPPINGS

18 street-size corn tortillas

Chopped cilantro

Chopped white onion

Chopped nopalitos (prickly pear cactus), blanched in salted water

Cotija cheese

In a large pan or wok over medium-high heat, saute onions, chorizo, ham, bacon and hotdogs until all the meat is golden and has released its fat, about 4 to 5 minutes. Using a slotted spoon, remove the mixture from the pan, leaving the fat in the pan. Add ground beef, chopping it into small pieces as it is cooking in the remaining fat. Once the ground beef is cooked to medium-rare, add the sauteed onions and meat mixture. Continue to cook until the ground beef is fully cooked, making sure to mix the meat constantly. Add the achiote seasoning, mix well until the mixture starts turning a light orange color, then splash in the Mexican lager. Cook and stir for about 2-3 minutes, then season to taste with salt and black pepper as needed.

To serve, heat the tortillas in a skillet or on a griddle until warm and softened. Add about 1/3 cup of the meat mixture to the tortilla. Top with onions, cilantro, nopalitos and a sprinkling of cotija cheese. Serve three tacos per serving.

From Tacos Hernandez.

Tested by Susan Selasky.

More from our Restaurant of the Year series here.