1 pernil pork baked or excess kilo, thin cortaados or 1 a kilo of black Creole roast, cut into thin slices
1 kilo of potatoes peeled and cut into thin wheels
2 litres of water
4 teaspoons salt
1 cup oil
1/3 Cup vinegar
2 tablespoons pickled in mustard, chopped
3 tablespoons mustard
2 teaspoons Worcestershire sauce
3 teaspoons salt
1/2 spoons pepper black
1/2 spoonful of sugar
3 cups of onion into thin wheels, approximately 1/2 kilo
1 large in aproiximadamente thin slices avocado 3/4 kilo
2 hard-boiled eggs (Optional).
The pig baking or the roasted cold is cut in slices thin. It is apart.
In a pot put the potatoes peeled and cut into wheels with water and the 4 teaspoons salt, It is a boil and cooked by 10 to 12 minutes or until soft. They drain and put aside.
Prepare a vinaigrette beating well in a jar, oil, vinegar, the pickle, mustard, Worcestershire sauce, Salt, the pepper and the sugar.
In a container large will mix the vinaigrette with the onion.
You peel and cut the avocado into thin slices.
In a glass container becomes first a layer of vinaigrette with a little onion and then continue successive layers of potatoes, pork or beef and avocado, putting on each layer and ending, a bit of vinaigrette with a little onion and moistening each slice of pork or beef in the vinaigrette before placing it in the container. It decorates with those eggs.
Is it plugged and gets into the fridge until the next day. You remove it from the fridge 1/2 hour before serving.
Recipes easy to https://recetasdecocinafaciles.NET /