Discada

This savory dish, in fact, is a roast prepared for meat lovers. An excellent, hearty dish that can be served on the table with the whole company. To prepare this recipe, you'll definitely want to get out your largest skillet (or even a large wok); you'll also want to make sure you have a wooden spoon handy for scraping the bottom of the pan. If you want to turn down the heat a little, just don't put one of the jalapenos in. Once you've cooked the various meats, there's a decent amount of liquid left in the pan (trust us, don't skip the hot dogs), but your veggies will eventually soak in this flavorful cooking liquid, and you'll make an incredible taco filling. Diskada also goes well with eggs and is a very hearty breakfast item.
Saute the bacon in a large skillet over medium-high heat, stirring occasionally, until it starts to brown, about 6 minutes. Add the chorizo; cook, stirring, until the chorizo is broken into pieces, until the chorizo is browned and the bacon is crisp, 4-6 minutes. Using a slotted spoon, transfer the bacon and chorizo to a large bowl, leaving the drippings in the pan.Add the potatoes, 2 tablespoons of oil, and 3/4 teaspoon of salt to the pan. Cook, stirring occasionally, until the potatoes are soft and browned, about 8 minutes. Transfer the potatoes to a bowl with the bacon mixture. Add the pork, steak, hot dogs, and remaining 2 tablespoons of butter. Cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Use a slotted spoon to transfer the pork mixture to the bowl with the bacon mixture.Add the onion, bell pepper, jalapeno, cumin, black pepper, and remaining 1 1/2 teaspoons salt; cook, stirring occasionally, until tender, about 8 minutes. Add tomatoes and garlic; cook, stirring frequently, until tomatoes are tender, about 4 minutes. Add the beer, cilantro, and bacon mixture. Reduce the heat to medium-low; cook, stirring occasionally, until the liquid has mostly evaporated, about 10 minutes. Serve as tortillas with the desired fillings.