Discada

1. In a large skillet, cook the sausage until browned.

2. Add the meat and cook thoroughly.

3. Add bacon and ham to the skillet; continue cooking until browned.

4. Dice the onion, red bell pepper, and jalapeños; add them to the skillet.

5. Chop the Roma tomatoes and add them to the mix.

6. Pour in the light beer and stir.

7. Add the El Pato sauce, Worcestershire, and chicken bouillon, mixing well.

8. Simmer all ingredients together until well combined and flavors meld.

9. Chop cilantro and squeeze lime juice over the dish before serving.

10. Serve the Discada with tortillas and your favorite hot sauce.