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El cerdo cocinado a fuego lento en refresco de cola es delicioso por sí solo, pero cuando lo pones encima de tortillas crocantes, con rodajas de aguacate, cilantro, cebolla roja y tomates picados, se transforma en una increíble combinación de sabores y texturas. Los platos preparados con refresco de cola son muy populares en Colombia y otros países de Latinoamérica. Algunos de los platos que más me gusta preparar son: arroz con cola, pollo a la cola y costillas de cerdo con salsa barbecue de...
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El cerdo cocinado a fuego lento en refresco de cola es delicioso por sí solo, pero cuando lo pones encima de tortillas crocantes, con rodajas de aguacate, cilantro, cebolla roja y tomates picados, se transforma en una increíble combinación de sabores y texturas. Los platos preparados con refresco de cola son muy populares en Colombia y otros países de Latinoamérica. Algunos de los platos que más me gusta preparar son: arroz con cola, pollo a la cola y costillas de cerdo con salsa barbecue de...

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El cerdo cocinado a fuego lento en refresco de cola es delicioso por sí solo, pero cuando lo pones encima de tortillas crocantes, con rodajas de aguacate, cilantro, cebolla roja y tomates picados, se transforma en una increíble combinación de sabores y texturas. Los platos preparados con refresco de cola son muy populares en Colombia y otros países de Latinoamérica. Algunos de los platos que más me gusta preparar son: arroz con cola, pollo a la cola y costillas de cerdo con salsa barbecue…

Que Rica Vida

Tostadas con Cerdo a la Cola


clock
5.5 hours
Ingredients
∙ Serves 12
Produce
  • 1 Aguacate
  • 1 Cucharadita de chile en polvo
  • 1 Cucharadita de oregano seco
  • 1/2 Taza de cilantro fresco
Bread & Baked Goods
  • 10 Tostadas
Drinks
  • 3 Tazas de refresco de cola
Other
  • 8 Ajos, finamente picados
  • 1 Cebolla morada, en tiras delgadas
  • 2 Cebollas blancas, picadas
  • 1 Cucharadita de pimienta negra
  • 2 Cucharaditas de comino molido
  • 1 Espaldilla de cerdo (3 lb aproximadamente)
  • Sal al gusto
  • 1 Tomate, picado

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