• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pork Simmered in Cola (Tiras De Puerco Con Cola)

  • Recipe Submitted by on

Category: Pork, Meat

 Ingredients List

  • 1 lb Lean pork; cut in 1" strips
  • Salt and Pepper
  • 2 tb Vinegar; or mixture of
  • -vinegar and sour orange
  • 2 ts Butter or oil
  • 1 tb Mustard
  • 1 Bell pepper; chopped
  • 6 Tomatoes; chopped
  • 1 Onion; chopped
  • 1 Habanero chiles; (1 to 2)
  • 8 oz Cola


Marinate meat with salt, pepper, and vinegar for 20 minutes. Fry meat in
oil for 8 minutes.

Put in a pot and mix in 1 teaspoon butter and 1 tablespoon mustard.

Fry bell pepper, tomatoes, onion, and habaneros for 15 minutes in oil the
pork cooked in. Add to pot with meat.

Add cola and liquid that meat marinated in.

Simmer 5 minutes. If the pork is still tough, simmer until tender, adding
water if necessary, for about 30 minutes.

Creme Caramel (Flan) B: The Festive Food of Mexico by Elizabeth Lambert
Ortiz S: 6 C: Dessert, Pudding

To caramelize the custard cups: 1/2 cup sugar 2 tablespoons water For the
custard: 4 cups milk 3/4 cup sugar 8 eggs, lightly beaten 1 teaspoon
vanilla essence pinch salt

Have ready 6 custard cups warmed by standing in hot water.

In a small saucepan over moderate heat, combine the sugar and water and
cook, stirring constantly, until the sugar melts and turns a rich golden
brown. Divide the caramel among the custard cups, pouring it in and turning
the moulds so that the caramel covers the bottom and sides. As soon as ir
stops running, turn the cups upside down on a flat surface.

Bring the milk to scalding point in a saucepan over moderate heat. Set
aside. In a large bowl beat the sugar gradually into the eggs. Add the
milk, vanilla and salt. Mix well, and strain into caramelized custard cups.

Place the cups in a baking pan filled with hot water that reaches halfway
up the cups and bake in a preheated 350 degree oven for 1 hour, or until a
knife inserted into the custard comes out clean. While cooking do not let
the water in the baking pan come to a boil. Lift out the custard cups and
let them cool, then refrigerate.

To unmould, run a wet knife between the custard and the mould, then place a
plate upside down over the cup and invert it quickly.

Notes: Although the recipe does not call for any specific type of cola
avoid using an artificially sweetened one.

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