Discada Norteña (Northern Mexican Mixed Meat Skillet)

• 200 g Bacon
• 1 large Yellow onion
• 1 medium Jalapeno pepper
• 4 cloves Garlic
• 350 g Pork shoulder
• 350 g Beef steak
• 500 g Tomato, ripe
• 330 ml Lager beer
• 12 pieces Corn tortillas
• 2 medium Lime

1. Cut the bacon into small pieces. Dice the onion, finely chop the jalapeno pepper (remove the seeds for less heat), and finely chop the garlic. Cut the pork shoulder and beef steak into small, bite-sized pieces.
2. Set a large frying pan over medium heat and cook the bacon for 6 to 8 minutes until the fat renders and the bacon is starting to crisp. Add the onion and jalapeno pepper and cook for 4 to 5 minutes until softened. Stir in the garlic for 30 seconds until fragrant.
3. Increase the heat to medium-high and add the pork shoulder, spreading it out so it browns. Cook for 6 to 8 minutes, turning occasionally, until well coloured. Add the beef steak and cook for 4 to 6 minutes until browned.
4. Chop the tomatoes and stir them into the pan, scraping up any browned bits. Pour in the lager beer and bring to a lively simmer. Reduce to medium-low and simmer for 8 to 10 minutes until the tomatoes break down and the sauce looks glossy and rich.
5. Warm the corn tortillas in a dry pan or directly over a low flame, turning until pliable. Cut the limes into wedges. Serve the discada with the warm tortillas and plenty of lime to squeeze over.

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