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Recipe for Guatemalan Red Fiambre, 5 pounds tongue, 5 pounds chicken, 3 pounds brisket, a dozen large longanizas would be in pounds 3 pounds, 1 pound chorizo, 2 packages of sausages, hams, salami sausages, cheeses whatever you like. Beets 5 to 6 pounds, 6 pounds cabbage, 1 pound carrot 8 ounces of green beans, 1/2 pound collibror. 1/2 pound peas, 8 ounces of green beans, 2 large bell peppers, 1 32 ounce jar papaya, 1 onion cut for the pickle and then 2 large sliced onions, bay leaf and thyme, oregano, 2 garlic cloves, 2 1/2 cups apple cider vinegar salt to taste, 2 cups broth. Note: If you do not plan to eat the fiambre the same day. Make your curing and put your meat in last when you are going to serve it so that it doesn't spoil. Curing takes about a week but I can't say for meats, it is very important to take that into account.