Guatemalan Fiambre Recipe

Ingredients

• 1 small head of cabbage, finely shredded (about 4 cups / 400g) 1 small head of cabbage, finely shredded (about 4 cups / 400g)
• 1 cup (150g) green beans, blanched and chopped 1 cup (150g) green beans, blanched and chopped
• 2 carrots, grated 2 carrots, grated
• 1 beet, cooked and diced 1 beet, cooked and diced
• 1 cup (150g) cooked chicken breast, shredded 1 cup (150g) cooked chicken breast, shredded
• 1 cup (150g) cooked ham, diced 1 cup (150g) cooked ham, diced
• 1 cup (150g) cured sausages, sliced 1 cup (150g) cured sausages, sliced
• 1 cup (150g) cured chorizo, sliced 1 cup (150g) cured chorizo, sliced
• 1 cup (150g) cured salami, sliced 1 cup (150g) cured salami, sliced
• 1 cup (150g) pickled vegetables (such as onions, jalapenos, and olives) 1 cup (150g) pickled vegetables (such as onions, jalapenos, and olives)
• 1 cup (150g) cheese, cubed (such as queso fresco or feta) 1 cup (150g) cheese, cubed (such as queso fresco or feta)
• 1 cup (150g) cooked shrimp, peeled and deveined (optional) 1 cup (150g) cooked shrimp, peeled and deveined (optional)
• 1 cup (150g) cooked beef tongue, sliced (optional) 1 cup (150g) cooked beef tongue, sliced (optional)
• 1 cup (150g) cooked turkey breast, shredded (optional) 1 cup (150g) cooked turkey breast, shredded (optional)
• 1 cup (150g) cooked pork, shredded (optional) 1 cup (150g) cooked pork, shredded (optional)
• 1 cup (240ml) vinegar 1 cup (240ml) vinegar
• 1/2 cup (120ml) olive oil 1/2 cup (120ml) olive oil
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh oregano
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugar: 5g)
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the shredded cabbage, chopped green beans, grated carrots, and diced beet.
2. 2.
   Add the cooked chicken breast, diced ham, sliced sausages, chorizo, and salami to the bowl.
3. 3.
   Mix in the pickled vegetables, cheese, shrimp, beef tongue, turkey breast, and pork (if using).
4. 4.
   In a separate small bowl, whisk together the vinegar, olive oil, chopped parsley, cilantro, mint, oregano, minced garlic, salt, and pepper to make the vinaigrette dressing.
5. 5.
   Pour the dressing over the salad mixture and toss well to combine.
6. 6.
   Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
7. 7.
   Serve the Fiambre chilled and enjoy the explosion of flavors and textures.

Treat your ingredients with care...

• Cabbage — Make sure to finely shred the cabbage to achieve a pleasant texture in the salad.
• Green beans — Blanch the green beans in boiling water for a few minutes until they are tender-crisp, then immediately transfer them to an ice bath to preserve their vibrant green color.
• Beet — Cook the beet by boiling or roasting until it is easily pierced with a fork. Peel and dice it once cooled.
• Pickled vegetables — You can use a variety of pickled vegetables, such as onions, jalapenos, and olives, to add tanginess and complexity to the salad.
• Cheese — Choose a cheese that crumbles well, such as queso fresco or feta, to add a creamy and salty element to the dish.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or sprinkle some chili flakes over the salad.
• Customize the cured meats according to your preference, but make sure to include a variety for a well-rounded flavor.
• Serve Fiambre with warm corn tortillas or crusty bread to make it a more substantial meal.
• Feel free to experiment with additional vegetables or herbs to suit your taste.
• Leftover Fiambre can be stored in the refrigerator for up to 3 days, but it is best enjoyed fresh.

Serving advice

Serve Fiambre as a main course for a festive family gathering or as a centerpiece for a potluck. It is traditionally enjoyed cold, so make sure to chill it thoroughly before serving.

Presentation advice

Arrange the colorful ingredients of Fiambre in an attractive and organized manner on a large platter. The vibrant hues of the vegetables and meats will create an eye-catching display. Garnish with fresh herbs for an added touch of elegance.