Chop the ranchera meat into small pieces and season it with taco seasoning, garlic powder, and meat seasoning. Let it rest while you preheat the griddle.
Heat the Blackstone griddle to medium-high and add a little oil if necessary. Spread the seasoned ranchera on the griddle and cook until browned, then move it to the warm side. Cook the bacon until crispy and place it next to the ranchera. Add the chorizo, breaking it up as it cooks, until fully done, then combine with the other meats. Cook the hot dogs or sausage until lightly browned and mix them in as well.
On an open area of the griddle, sauté the jalapeños, onion, and tomatoes until softened and fragrant. Combine the sautéed veggies with the meats and mix well. Spread the mixture slightly and sprinkle with shredded cheese. Let it melt naturally or cover with a dome lid for faster melting.
Warm the tortillas on the griddle. Fill each tortilla with the cheesy discada mixture, then top with salsa and a squeeze of fresh lemon or lime. Serve hot and enjoy!
¾ to 1 cup shredded cheese (cheddar, Mexican blend, or mozzarella)
8 corn tortillas
Salsa of choice
Fresh lemon or lime wedges for topping
Directions
Chop the ranchera meat into small pieces and season it with taco seasoning, garlic powder, and meat seasoning. Let it rest while you preheat the griddle.
Heat the Blackstone griddle to medium-high and add a little oil if necessary. Spread the seasoned ranchera on the griddle and cook until browned, then move it to the warm side. Cook the bacon until crispy and place it next to the ranchera. Add the chorizo, breaking it up as it cooks, until fully done, then combine with the other meats. Cook the hot dogs or sausage until lightly browned and mix them in as well.
On an open area of the griddle, sauté the jalapeños, onion, and tomatoes until softened and fragrant. Combine the sautéed veggies with the meats and mix well. Spread the mixture slightly and sprinkle with shredded cheese. Let it melt naturally or cover with a dome lid for faster melting.
Warm the tortillas on the griddle. Fill each tortilla with the cheesy discada mixture, then top with salsa and a squeeze of fresh lemon or lime. Serve hot and enjoy!
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