Slice your beef against the grain into thin 1/4-inch strips and set aside. Slice your onions, peppers, and jalapeños, then mince your garlic and have all ingredients within arm's reach.

Place your cast-iron griddle over medium-high heat for 3 to 4 minutes until it's very hot. You're aiming for a surface hot enough that a drop of water immediately sizzles and evaporates.

Add the chorizo to the hot griddle and cook for 2 to 3 minutes, breaking it into small pieces as it cooks.

Push the chorizo to the side and add your sliced beef in a single layer without stirring for the first 2 minutes. After 2 minutes, stir everything together and continue cooking for another 1 to 2 minutes until the beef is mostly cooked through.

Push the meat mixture to the sides of the griddle and add the sliced onions and bell peppers directly to the center. Let them sit for 1 minute without stirring to get color and char. Then toss everything together and continue cooking for 3 to 4 minutes until the onions soften slightly and the peppers have some color.

Scatter the sliced jalapeños and minced garlic over the entire mixture and stir everything together. Cook for another 1 to 2 minutes until the garlic becomes fragrant and the jalapeños warm through.

Sprinkle the salt, black pepper, cumin, and oregano over the discada and toss everything to combine evenly. Taste and adjust salt and pepper as needed.

Transfer your finished discada to a warm serving platter or directly into warm tortillas. Serve immediately while everything is hot and the edges are still crispy.