Northern Mexican mixed meat skillet (Discada norteña)

1. Cut the steak and pork loin into small cubes, the bacon and frankfurters into rounds, the peppers and onions into strips, the tomatoes into dice and the jalapeños into rings.

2. In a large, deep pan (or a wok – the "disco" is a wide griddle made from a plough disc), fry the bacon for 5 minutes until it renders its fat; add the chorizo squeezed from its casing and fry for another 3 minutes.

3. Add the pork, fry for 5 minutes, then the beef, and fry over high heat for another 5 minutes.

4. Add the frankfurters, onions, peppers and jalapeños and fry everything together for 5 minutes.

5. Pour in the beer, add the tomatoes, season with salt and pepper and cook for 10 minutes until most of the liquid has evaporated.

6. Serve straight from the pan with warm flour tortillas, salsa and lime.

Tip: Discada is a typical backyard party dish: if you have a grill, set the wok over the embers.