FIAMBRE
Fiambre is a traditional Guatemalan cold salad prepared with a variety of vegetables, meats and cheeses, that is mostly eaten on Día de los Muertos.
Provided by Mike Benayoun
Categories Main Course Salad
Time 1h40m
Number Of Ingredients 40
Steps:
- Cook the vegetables separately (times are indicative, vegetables need to be cooked but still firm).
- Boil the sliced carrots for 10 to 12 minutes.
- Blanch the green beans for 5 minutes. Cut in 1-inch (2,5 cm) sections.
- Boil the cauliflower for 8 to 10 minutes.
- Blanch the cabbage for 5 minutes.
- Blanch the asparagus for 3 to 5 minutes. Cut half of them in 1-inch sections, and keep the rest to decorate the salad.
- Boil peas for 6 to 8 minutes.
- Boil the chicken in water seasoned with salt and pepper for about 20 minutes.
- Skim off the fat once it has cooled.
- Shred the cooked chicken and set aside.
- Keep some of the broth and mix in a blender with the vinegar, olive oil, mustard, parsley, thyme, oregano, sugar, salt and pepper. Simmer for 10 minutes then chill overnight.
- Combine all the cooked vegetables with the beets, hearts of palm, corn, and pour the dressing over them. Let them sit overnight in the refrigerator.
- Boil the chorizo, as well as the sausages and meats that need to cooked.
- Mix the vegetables with the meats. Keep a few slices of ham (or other cold cuts) to decorate.
- Place lettuce leaves to cover a large serving platter.
- Arrange a layer of the vegetables and meats.
- Decorate with the asparagus, baby corn, capers, radishes, olives, hard-boiled eggs, ham and cheese.
- Serve chilled.
FIAMBRE
Fiambre is normally prepared for Dia de los Muertos, when families gather to visit the cemetery and picnic with their loved ones. Every family has their own traditional combination of ingredients. Feel free to leave out a few listed here, or to add some of your own.
Provided by realbirdlady
Categories Lunch/Snacks
Time P2DT45m
Yield 20-30 serving(s)
Number Of Ingredients 50
Steps:
- Two days before:.
- Boil the following vegetables, in groups, until just cooked. They should still be very firm.
- Group 1 is beets.
- Group 2 is carrots and green beans.
- Group 3 is cauliflower, cabbage, onions, and brussel sprouts.
- Group 4 is peas, fava beans, garbanzos, and corn.
- Group 5 is picayas. (Change the water at least twice during cooking.).
- Group 6 is red beans.
- Group 7 is white beans.
- Boil the chicken with parsley and yerba buena until tender. Chill and skim to remove fat.
- Place the broth in a blender with vinegar, olive oil, mustard, salt and pepper to taste, Worcestershire, bay leaves, thyme, oregano, nutmeg, capers, and two boiled eggs, Liquefy and return to boiler to simmer. Refrigerate overnight.
- One day before:.
- Boil in water the red, black, and yellow chorizo, along with the butifarras.
- In a large container, combine chorizo, chicken meat, salchicha, ham mortadella spicy salami, and salchichón. If desired, add shrimp, sardines, mackerel, and salmon.
- Then add the vegetables, and pour over the chicken broth mixture.
- Cover and allow to stand overnight in the refrigerator.
- The day of:.
- Prepare each serving plate by covering it with the lettuce leaves. Then add the vegetables and meats, and decorate with pimientos, sliced cheese, asparagus, baby corn, radishes, olives, and boiled eggs. Sprinkle with Parmesan.
Nutrition Facts : Calories 1124.9, Fat 78.9, SaturatedFat 24.4, Cholesterol 160.3, Sodium 2683.1, Carbohydrate 54.8, Fiber 13.1, Sugar 18.3, Protein 50.4
CARNE FIAMBRE (CUBAN MEAT ROLL)
Carne fiambre - Cuban meat roll. Serve with crackers.
Provided by celia
Categories Cuban Recipes
Time 3h30m
Yield 6
Number Of Ingredients 6
Steps:
- Mix pork, ham, eggs, bread crumbs, nutmeg, and pepper together in a bowl. Roll into a cylinder that is about 2 inches in diameter.
- Wrap cylinder in wax paper or cheesecloth and tie with string.
- Boil enough salted water in a pot to cover meat roll; add meat and cook at a steady boil until pork is no longer pink, about 1 hour. Remove meat from heat and let cool, about 20 minutes. Wrap in plastic wrap and refrigerate until chilled, about 2 hours. Slice thin.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 18.2 g, Cholesterol 194.2 mg, Fat 22.5 g, Fiber 1.1 g, Protein 27.9 g, SaturatedFat 7.9 g, Sodium 751.7 mg, Sugar 1.8 g
GUATEMALAN FIAMBRE
Get creative and try this traditional Guatemalan Fiambre. Usually served to celebrate the Day of the Dead, it's delicious and delightful to also enjoy at any time of the year. Learn about this magnificent recipe!
Provided by My Food and Family
Categories Home
Time 6h30m
Yield Makes 20 servings.
Number Of Ingredients 16
Steps:
- Place dressing, mustard, capers and ginger in blender container; cover. Blend well. Pour into large resealable plastic bag. Add parsley, carrots, potatoes, beans and cauliflower; seal bag. Turn bag over several times to evenly coat the vegetables with the dressing mixture. Refrigerate several hours or overnight to marinate.
- Cover large serving platter with lettuce just before serving. Top with the meat.
- Drain vegetables, reserving the marinade. Spoon marinated vegetables over meat; top with the beets. Drizzle with the reserved marinade.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
More about "fiambre recipes"
FIAMBRE RECIPE FROM GUATEMALA FOR EL DIA DE LOS MUERTOS
AUTHENTIC GUATEMALAN FIAMBRE SALAD RECIPE - A TRADITIONAL DISH …
From pinterest.ca
FIAMBRE - WIKIPEDIA
From en.wikipedia.org
FIAMBRE SALAD – SEVEN BARRELS
From 7barrels.com
GUATEMALA FIAMBRE: A TRADITIONAL DISH WITH A HISTORY - TRAVEL …
From travelexperta.com
GUATEMALAN FOOD: OUR 25 MOST POPULAR GUATEMALAN DISHES
From thekitchencommunity.org
GUATEMALAN FIAMBRE SALAD RECIPE #ASPICYPERSPECTIVE …
From pinterest.com
GUATEMALAN FIAMBRE - GASTRO OBSCURA
From atlasobscura.com
FIAMBRE | RECIPES WIKI | FANDOM
From recipes.fandom.com
FIAMBRE | TRADITIONAL SALAD FROM GUATEMALA CITY | TASTEATLAS
From tasteatlas.com
FIAMBRE - GUATEMALAN FOODS
From guatemalanfoods.com
FIAMBRE GUATEMALAN DISH RECIPE AND STORY - SPANISH …
From spanishacademyantiguena.com
FIAMBRE RECIPE FROM GUATEMALA FOR EL DIA DE LOS MUERTOS
From pinterest.com
GUATEMALAN COMPOSED SALAD (FIAMBRE) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CELEBRATE ALL SAINTS' DAY WITH FIAMBRE! - LITTLE PASSPORTS
From littlepassports.com
FIAMBRE | SPANISH TO ENGLISH TRANSLATION - SPANISHDICT
From spanishdict.com
GUATEMALAN FIAMBRE SALAD - A SPICY PERSPECTIVE
From aspicyperspective.com
FIAMBRE GUATEMALA
From realrecipeses.fun
FIAMBRE RECIPE – ANTIGUADAILYPHOTO.COM
From antiguadailyphoto.com
GUATEMALAN COMPOSED SALAD (FIAMBRE) | SAVEUR
From saveur.com
FIAMBRE EN GUATEMALA
From realrecipeses.fun
CLASSIC TORTA DE FIAMBRE FROM URUGUAY - JENNY IS BAKING
From jennyisbaking.com
GUATEMALAN FOOD: 10 DISHES TO TRY IN GUATEMALA - WILL FLY FOR FOOD
From willflyforfood.net
TORTA DE FIAMBRE: URUGUAYAN HAM AND CHEESE TART RECIPE
From thespruceeats.com
GUATEMALAN FOOD – WHAT IS IT, HISTORY & 8 TRADITIONAL DISHES
From blog.amigofoods.com
FIAMBRE RECIPE ARCHIVES
From growingupbilingual.com
FIAMBRE RECIPE - FOOD.COM
From bedrs.for-our.info
URUGUAYAN FIAMBRE | RECIPES WIKI | FANDOM
From recipes.fandom.com
SAINTLY SALAD: GUATEMALAN FIAMBRE | SAVEUR
From saveur.com
FIAMBRE AND RECIPE - QUé PASA MAGAZINE ANTIGUA GUATEMALA
From quepasa.gt
FIAMBRE TRENDS, DATA AND ANALYTICS | TASTEWISE
From tastewise.io
FIAMBRE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ARROZ DE FIAMBRE - YOUTUBE | PORTUGUESE RECIPES, ARROZ, FOOD
From pinterest.ca
FIAMBRE DE SALMóN (SALMON AND RICE PACKETS) - MY COLOMBIAN …
From mycolombianrecipes.com
FIAMBRE TRANSLATION IN ENGLISH | SPANISH-ENGLISH DICTIONARY | REVERSO
From dictionary.reverso.net
TORTA DE FIAMBRE – URUGUAY’S TAKE ON DEEP-DISH PIZZA
From jennyisbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love