Fiambre is a traditional Guatemalan dish that’s commonly served during the Día de los Muertos (Day of the Dead) celebrations. This colorful and flavorful salad is made with an assortment of cooked ingredients, such as meats, vegetables, and even some unusual items like hard-boiled eggs, pickles, and even chicharrón (fried pork skin). Fiambre’s distinct taste comes from the diverse combination of flavors and textures in each bite.
Here is a basic recipe to cook this dish:
Ingredients for Fiambre:
– 1 cup cooked chickpeas
– 1 cup cooked corn kernels
– 1 cup cooked carrots, sliced or diced
– 1 cup cooked peas
– 1 cup cooked potatoes, sliced or diced
– 1/2 cup canned olives
– 1/2 cup pickles, sliced or diced
– 1 cup cooked chicharrón (fried pork skin)
– 1/2 cup roasted peanuts
– 1/2 cup raisins or sultanas
– 1/4 cup capers
– 1/4 cup red bell pepper, sliced or diced
– 1/4 cup green bell pepper, sliced or diced
– 1/4 cup celery, sliced or diced
– 1/4 cup onion, sliced or diced
– 2 cups mayonnaise
– Salt and pepper to taste
Instructions:
1. Cook all the ingredients separately according to their respective cooking methods. Make sure each ingredient is cooled and dried before adding them to the salad.
2. In a large mixing bowl, combine all cooked ingredients (except for the mayonnaise).
3. Add salt and pepper to taste.
4. Mix well until all ingredients are evenly combined.
5. Refrigerate the Fiambre for at least a couple of hours before serving. This allows the flavors to meld together.
6. Serve chilled, with mayonnaise drizzled over it.
Remember that this is just a basic recipe. Feel free to add or remove ingredients according to your taste preferences and availability of ingredients in your region. Happy cooking!
Text model: dolphin-mistral
Image model: DucHaitenPonyXL
