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.

• Ready In: 48 hrs 45 mins
• Serves: 20-30

Ingredients

• 6  beets, sliced
• 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 (fresh)
• 2  cups corn (shelled)
• 25  fresh edible flowers (picayas, pickled date palm blossoms)
• 1⁄2 lb  red beans (fresh)
• 1⁄2 lb white beans (fresh)
• 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 (salchicha)
• 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 (salchicha)
• 2  lbs shrimp, cooked and peeled (optional)
• 6  ounces  sardines in oil, cut in pieces (optional)
• 6  ounces  sardines in tomato sauce, cut in pieces (optional)
• 6  ounces  canned mackerel, cut in pieces (optional)
• 6  ounces salmon, cut in pieces (canned) (optional)
• 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

Directions

1. Two days before:
2. Boil the following vegetables, in groups, until just cooked. They should still be very firm.
3. Group 1 is beets.
4. Group 2 is carrots and green beans.
5. Group 3 is cauliflower, cabbage, onions, and brussel sprouts.
6. Group 4 is peas, fava beans, garbanzos, and corn.
7. Group 5 is picayas. (Change the water at least twice during cooking.).
8. Group 6 is red beans.
9. Group 7 is white beans.
10. Boil the chicken with parsley and yerba buena until tender. Chill and skim to remove fat.
11. 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.
12. One day before:
13. Boil in water the red, black, and yellow chorizo, along with the butifarras.
14. In a large container, combine chorizo, chicken meat, salchicha, ham mortadella spicy salami, and salchichón. If desired, add shrimp, sardines, mackerel, and salmon.
15. Then add the vegetables, and pour over the chicken broth mixture.
16. Cover and allow to stand overnight in the refrigerator.
17. The day of:
18. 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.