Fiambre
Fiambre is a traditional Mexican dish, often served during special occasions and holidays, particularly in the state of Guerrero. It is a colorful and savory meat dish that showcases the region’s culinary heritage. The name ‘fiambre’ refers to a variety of preserved meats, typically pork, chicken, or beef, which are slowly cooked and marinated in a blend of spices and citrus juices.
This meal is known for its rich flavor profile, combining the salty tang of cured meats with the freshness of citrus and aromatic spices. It is usually presented as a platter with various cuts of meat, vegetables, and sauces, allowing each ingredient to shine. The preparation process involves careful curing and marinating, ensuring the meat remains tender and flavorful even after extended cooking.
Recipe: Fiambre
Ingredients:
– 1 kg (2.2 lbs) boneless pork shoulder or beef brisket, cut into thin slices
– 1/2 cup salt
– 1/4 cup black peppercorns
– 1/4 cup dried oregano
– 2 bay leaves
– Zest of 2 limes
– Juice of 2 limes
– 1 orange, zest and juice
– 3 cloves garlic, minced
– 1 onion, finely chopped
– 2 tablespoons vegetable oil
– Freshly ground black pepper to taste
– Assorted vegetables (e.g., bell peppers, onions, celery) for serving
– Your choice of sauces (e.g., hot sauce, guacamole, sour cream) for serving
Instructions:
- In a large bowl, combine the salt, black peppercorns, oregano, bay leaves, lime zest, lime juice, orange zest and juice, garlic, and chopped onion.
Add the meat slices to the bowl and massage the spice mixture into the meat, ensuring each slice is well-coated. Cover the bowl and let it marinate in the refrigerator for 7-10 days, turning the meat once daily to ensure even curing.
After the required time, remove the meat from the marinade and pat it dry with paper towels. Discard the remaining marinade.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the marinated meat and cook for 5-7 minutes on each side until lightly browned.
Transfer the meat to a slow cooker or a large pot suitable for long-cooking. Cover the meat with hot water, ensuring it is completely submerged. Bring it to a boil, then reduce the heat to low and simmer gently for 8-10 hours or until the meat is tender and easily shreds apart.
Once cooked, remove the bay leaves from the pot. Using two forks, shred the meat into thin strips. Season with freshly ground black pepper to taste.
Serve fiambre as a platter with sliced vegetables and your choice of sauces on the side. It can also be wrapped in corn tortillas or used as a filling for tacos or burritos.
Enjoy this delightful Mexican creation and share it with loved ones!
Text model: aya-expanse
Image model: TurboVisionXL
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