Mexican discada norteña | Juicy beef tacos

Cut the beef sirloin into small, bite-sized cubes or thin strips. Dice the sliced bacon and smoked sausage, and finely chop the onion, garlic, red bell pepper, and seeded jalapeño pepper. Dice the vine tomatoes into small cubes.

Heat 2 tablespoons of sunflower oil in a large, heavy skillet or cast-iron disc over medium-high heat. Add the diced bacon and fry for 3-4 minutes until crispy and its fat has rendered.

Add the sliced or diced smoked sausage to the skillet and fry for another 2-3 minutes until nicely browned. Push the bacon and sausage pieces to the edge of the skillet to make room for the beef.