SALTY RECIPE
By: Guanajuato ¡Si Sabe!
Fiambre San Miguel de Allende style
It is a festive preparation that combines cold meats with vegetables and fruits. In San Miguel de Allende and Salamanca it is prepared for November 1st, All Saints' Day.
Ingredients:
(for 8 persons)
- 1 chicken, cut in pieces, cooked and fried
- 1 beef tongue cooked, sliced and pickled 1 pork tongue cooked, halved and pickled 1 pork leg cooked, halved and pickled
- 1 head lettuce, well washed and chopped large apples, cut into rounds, unpeeled
- 4 seedless oranges, cut into slices and unpeeled
- 4 limes cut in wheels and unpeeled
- 2 bananas peeled and cut into slices
- 6 unpeeled guavas, cut into rounds
- 2 medium jicama cut in wheels
- 2 large beets, cooked, peeled and sliced in slices
- 1 jar of olives1 cup of peeled peanuts
- 1 large avocado cut into strips
- 1 small ear lettuce
- 400 g potatoes
- 400 g carrots
- 2 chicken breasts cut in halves
- 50 g ranchero cheese
- pickled jalapeño peppers in pickled sauce
- 1 liter of olive oil
- 1 liter apple cider vinegar or pineapple vinegar
- salt and pepper to taste
Directions:
A vinaigrette is made by mixing the ingredients in a jar and shaking it very well. This vinaigrette is divided among all the sliced fruits and vegetables (except the olives and peanuts), which should all be separate. Let them macerate for at least one hour.
Presentation
To serve, arrange the lettuce on a round platter, then the different well-drained meats, fruit and vegetables. Finally, add the olives, decorate with avocado slices and sprinkle with peanuts.