Dove Discada – The Pedernal Project

Ingredients

• 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
• pepper
• Finely diced white onion
• Chopped cilantro
• 18 corn or flour tortillas
• Salsa
• Fresh limes