Guatemalan Fiambre Recipe

This recipe is NOT that simple and needs to be prepared 2-3 days ahead of time for best results.

* 6 beets, sliced (for fiambre blanco, leave the beets out)
* 6 carrots, sliced
* 4 cups green beans
* 1 cauliflower, cut in sections
* 1 cabbage, cut in fine long pieces
* 50 white pearl onions
* 1 lb Brussels sprout
* 4 cups peas
* 1 lb fava beans (fresh)
* 1/2 lb chickpeas (canned)
* 2 cups corn (shelled)
* 25 canned pacayas
* 1/2 lb red beans (canned)
* 1/2 lb white beans (canned)
* 1 lb chicken (cooked, removed from bone in long strips)
* parsley
* herbs (Yerba buena)
* 1 quart vinegar
* 1 pint olive oil
* 6 tablespoons mustard
* pepper
* salt
* 5 tablespoons worcestershire sauce
* 4 bay leaves
* thyme
* oregano
* 1 tablespoon nutmeg
* 4 ounces capers
* 2 eggs, boiled
* 1 lb red chorizo sausage, sliced
* 1 lb black chorizo sausage, sliced
* 1 lb yellow chorizo sausage, sliced
* 1 lb butifarra, sliced
* 1 lb hot dog, cooked and sliced
* 1 lb ham, cut in long strips
* 1 lb mortadella, cut in large cubes
* 1 lb salami, cut in large cubes
* 1 lb hot dog, cut lengthwise
* 8 ounces pimientos (canned)
* 1/2 lb pickled onion
* 1/2 lb yellow cheese, sliced
* 3 heads lettuce
* 8 ounces asparagus (canned)
* 8 ounces baby corn
* radish

Each vegetable group will be cooked separately, don't try to save time by mixing them. Boil the beets until just cooked, but still firm. Boil carrots and green beans together until just done. Boil cauliflower, cabbage, and onions. Boil peas, fava beans, and corn.

Boil the chicken and yerba buena and parsley. Skim off the fat once it has cooled. Mix 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. Simmer for ten min. then chill overnight.

Boil the chorizos with butifarras the day before you will be serving the fiambre. Combine all meats in a large, coverable bowl. Add the veggies and pour the chicken broth mixture over it. Let sit overnight in the fridge.

The day you wish to serve the fiambre, place a lettuce leaf on a plate, arrange the meat and veggie mixture and decorate with pimientos, sliced cheese, asparagus, baby corn, radishes, olives, and boiled eggs. Serve chilled.