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A sizzling mixed-meat platter of beef, pork, chorizo, and bacon cooked on a plow disc. This high protein, carnivore feast is a family gathering tradition in northern Mexico.
Heat the plow disc or a large cast-iron skillet over medium-high heat and add vegetable oil.
Add the chopped bacon and cook until it renders fat and turns crisp, about 6–8 minutes.
Stir in chorizo, breaking it apart with a spatula, and cook for 5 minutes until browned.
Add diced beef steak and pork shoulder; sear, stirring frequently, until both are browned and cooked through, about 10 minutes.
Reduce heat to medium, then add onion, bell pepper, jalapeño, garlic, and tomato. Sauté for 8–10 minutes until vegetables soften and flavors meld.
Season with salt, black pepper, and cumin; stir well and simmer on low for 10 minutes, letting flavors combine without drying the mix.
Serve hot directly from the plow disc, garnished with fresh cilantro or accompanied by warm tortillas as desired.
