Uploaded February 2026 | Updated September 2026, 3 hours ago
Keto Mexican Discada (“Meat Salad”)
Serves: 8
Cook Time: 50–70 minutes
Net Carbs: ~4–6g per serving (depends on sausage + tortillas)
Ingredients
Meats
2 lb skirt or flank steak, thin sliced against the grain
1 lb pork shoulder, cut into small ½-inch pieces
16 oz raw Mexican pork chorizo
1 lb bacon, chopped
1 lb smoked sausage, sliced
Vegetables
1 large sweet onion, sliced
1 red bell pepper, sliced
1 yellow/orange bell pepper, sliced
1 Roma tomato, diced
4–5 garlic cloves, minced
1–2 jalapeños (optional)
½ bunch fresh cilantro, chopped
Seasoning
2 Tbsp Kinder’s The Fajita Blend (divided)
2 packets Goya Sazón with Coriander & Annatto
Liquid / Flavor
2 tsp Better Than Bouillon Roasted Beef Base
1/4 cup water
1 Tbsp apple cider vinegar
For Serving
Low-carb tortillas (optional)
Instructions
1️⃣ Render the Bacon
Heat a large cast iron skillet over medium-high heat.
Cook bacon until browned and fat is rendered (6–8 minutes).
Remove bacon, leaving about 2–3 Tbsp fat in the pan.
2️⃣ Cook the Pork Shoulder (Fully)
Add pork shoulder in batches.
Cook 12–18 minutes, stirring occasionally, until browned and no pink remains inside.
Remove and set aside.
3️⃣ Cook the Chorizo
Add chorizo to the skillet.
Break apart and cook 6–8 minutes until fully browned.
Leave it in the pan.
4️⃣ Brown the Sausage
Add sliced smoked sausage.
Cook 3–4 minutes until lightly browned.
5️⃣ Sear the Steak
Push everything to the sides.
Add steak in batches over high heat.
Sear 60–90 seconds per side.
Do not overcook.
Mix back into the skillet.
6️⃣ Add Vegetables
Add onion, bell peppers, and jalapeños.
Cook 5–7 minutes until softened.
Add garlic and diced Roma tomato.
Cook 1–2 more minutes.
7️⃣ Season
Add:
2 Tbsp Kinder’s Fajita Blend
2 packets Goya Sazón
Stir thoroughly to coat everything evenly.
8️⃣ Deglaze & Reduce
In a small cup, dissolve:
2 tsp Better Than Bouillon
1/4 cup water
Pour into skillet.
Add 1 Tbsp apple cider vinegar.
Scrape bottom of pan and cook 3–6 minutes until liquid reduces and everything becomes glossy and cohesive — not wet or soupy.
9️⃣ Finish
Return bacon to skillet.
Stir in chopped cilantro.
Remove from heat and rest 5 minutes.
Serve
Eat straight from a bowl
Or load into low-carb tortillas
Optional: avocado or shredded lettuce
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
Keto Mexican Discada (“Meat Salad”)
Serves: 8
Cook Time: 50–70 minutes
Net Carbs: ~4–6g per serving (depends on sausage + tortillas)
Ingredients
Meats
2 lb skirt or flank steak, thin sliced against the grain
1 lb pork shoulder, cut into small ½-inch pieces
16 oz raw Mexican pork chorizo
1 lb bacon, chopped
1 lb smoked sausage, sliced
Vegetables
1 large sweet onion, sliced
1 red bell pepper, sliced
1 yellow/orange bell pepper, sliced
1 Roma tomato, diced
4–5 garlic cloves, minced
1–2 jalapeños (optional)
½ bunch fresh cilantro, chopped
Seasoning
2 Tbsp Kinder’s The Fajita Blend (divided)
2 packets Goya Sazón with Coriander & Annatto
Liquid / Flavor
2 tsp Better Than Bouillon Roasted Beef Base
1/4 cup water
1 Tbsp apple cider vinegar
For Serving
Low-carb tortillas (optional)
Instructions
1️⃣ Render the Bacon
Heat a large cast iron skillet over medium-high heat.
Cook bacon until browned and fat is rendered (6–8 minutes).
Remove bacon, leaving about 2–3 Tbsp fat in the pan.
2️⃣ Cook the Pork Shoulder (Fully)
Add pork shoulder in batches.
Cook 12–18 minutes, stirring occasionally, until browned and no pink remains inside.
Remove and set aside.
3️⃣ Cook the Chorizo
Add chorizo to the skillet.
Break apart and cook 6–8 minutes until fully browned.
Leave it in the pan.
4️⃣ Brown the Sausage
Add sliced smoked sausage.
Cook 3–4 minutes until lightly browned.
5️⃣ Sear the Steak
Push everything to the sides.
Add steak in batches over high heat.
Sear 60–90 seconds per side.
Do not overcook.
Mix back into the skillet.
6️⃣ Add Vegetables
Add onion, bell peppers, and jalapeños.
Cook 5–7 minutes until softened.
Add garlic and diced Roma tomato.
Cook 1–2 more minutes.
7️⃣ Season
Add:
2 Tbsp Kinder’s Fajita Blend
2 packets Goya Sazón
Stir thoroughly to coat everything evenly.
8️⃣ Deglaze & Reduce
In a small cup, dissolve:
2 tsp Better Than Bouillon
1/4 cup water
Pour into skillet.
Add 1 Tbsp apple cider vinegar.
Scrape bottom of pan and cook 3–6 minutes until liquid reduces and everything becomes glossy and cohesive — not wet or soupy.
9️⃣ Finish
Return bacon to skillet.
Stir in chopped cilantro.
Remove from heat and rest 5 minutes.
Serve
Eat straight from a bowl
Or load into low-carb tortillas
Optional: avocado or shredded lettuce
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
