For Father's Day with my dad, we invited my family to our house for a Disco. No, I'm not talking about dancing, although my youngest did bring home a disco ball from a recent birthday party.
The Disco we're talking about is cooking outdoors in a shallow pan, a cooking method popular in Mexico and South America. The particular pan we were using was actually made from a discer (farm implement), with a few modifications for cooking! We cooked over a propane element, but you could also make this over an open fire, or in a frying pan or wok on the stove.
Here is the recipe, for which we are grateful to Pam for sharing:
Cook until just beginning to brown:
1/4 pound bacon, cut in 1/2 inch pieces
Add and cook until golden and soft:
1 medium onion, chopped
2-3 cloves garlic, minced
Add (don't bother draining anything in cans--just dump it all in) and cook until chicken is tender and the whole thing has cooked down to a good tortilla-tolerant consistency:
1 large can diced tomatoes
1 medium can beans (any kind: black, kidney, pinto)
1 small can diced mild green chilies
2 boneless, skinless chicken thighs, cut in 1 inch cubes
1 green pepper, diced (we substituted corn this time)
1 teaspoon salt
2-3 teaspoons ground cumin
2-3 teaspoons ground coriander
3-4 teaspoons chili powder
Serve in tortillas with your favourite toppings: grated cheese, guacamole, sour cream, lettuce, etc.
Cooking outdoors always helps build a healthy appetite, and we were savouring the aromas for about 1 hour before it was ready. It was well worth the wait--delicious!