A perfect one-pan meal for dove camp or a backyard party.

Discada, or "disk", cooking is a terrific one-pan meal that is very fun to make, comes together quickly and can feed a bunch of people. It is perfect camp food, as all you need is a discada, a fire, and a few basic ingredients. Here we are making a very dove-forward version with lots of poached and shredded dove meat, but just about any other meat will work, too.

This dish is all about layers, so cooking each item in the hotter middle part of the disco-the "dance floor"-is integral for developing a lot of deep flavors. I start with bacon, which creates enough fat (and flavor) for the items to come. This is followed by some chorizo, with a fatty wild hog chorizo being favored. Red or green chorizo would be good. Scooting these crisped and rendered meats to the periphery, it's now time to add in the leaner dove and fry that until crispy and caramelized. This is moved outward and then a copious amount of peppers, onion and cilantro stems are added and stirred often to develop really nice, melded flavors. It might seem like a lot of onions and peppers, but I feel they are very important to the dish and will also lose a lot of their volume as they cook. 

As an almost performative finale, a beer is added. I do feel that the addition of a little liquid at the end further homogenizes the dish, though. Cook this until fully reduced and the discada forms yet another layer of crusty, caramelized texture.

Tortillas are now dipped in the flavorful melange and toasted on the same griddle. Serve this with a couple of salsas, and maybe some finely chopped white onion, limes and cilantro. It doesn't need much.

Serves 6

8-10 whole doves or 12 breasted doves (or 2-3 cups of cooked, shredded dove)

8 ounces bacon, diced

8 ounces Mexican chorizo

1 large white onion, diced, skin reserved

1 poblano pepper, diced

1 red bell or other sweet pepper, diced

1 yellow bell or other sweet pepper, diced

1 jalapeño or serrano pepper, finely chopped

A small handful of cilantro, chopped, stems and leaves divided

1 12-ounce beer

Salt and pepper

To serve:

Finely diced white onion

Chopped cilantro

18 corn or flour tortillas

Salsa 

Fresh limes

Place the doves and reserved onion skin in a medium pot and cover with cold water. Bring to a gentle simmer and cook until tender, about 2-3 hours, adding water if necessary. Remove the doves to a plate and strain the broth; reserve the broth for another use. Once cool, shred the dove meat and set aside, discarding the bones.

Heat a discada cooker or large wok over medium-high heat. Add the bacon and cook until starting to become crispy.  Move the bacon to the edges of the pan with a flat spatula.

Add the chorizo and cook until browned and exuding fat. Using the spatula, move the chorizo to the edge of the pan and add the cooked dove. Cook, stirring occasionally, until the dove starts to crisp, then move it to the edge, too.

Add the onion, poblano, sweet pepper, jalapeño and reserved cilantro stems. Cook, stirring often, until very tender and starting to brown lightly. 

Add the beer and stir the bacon, chorizo and dove into the vegetables. Cook, stirring occasionally, until the beer is completely reduced and the ingredients are starting to stick and get a little crispy on the bottom.

While this is cooking, heat the tortillas up on the edges of the pan or in a separate pan. If you like, dip each tortilla into the cooking liquid before lightly frying the tortilla to soften it. 

At this point, check the seasoning and remove the discada or pan and the tortillas from the heat.

Serve immediately with tortillas, salsas, chopped raw onion, cilantro and limes.