Entree: Mexico – Guanajuato, Bajio Mexico – Fiambre Estilo Guanajuato (Guanajuato-style Fiambre)

Serving Size: 6

Approximate Time

Prep 1 hr 15 min

Cook 15 min

Additional 1 hr

Total 2 hrs 30 min

Ingredients

- 1 lb (454 g) cooked shredded chicken (about 2 medium boneless breasts, cooked and shredded)
- 1 lb (454 g) roasted pork shoulder, shredded
- 1 lb (454 g) cooked flank or skirt steak, sliced thin
- 1 1/2 lb (680 g) baby potatoes, halved
- 2 cups (300 g) green beans, trimmed and blanched
- 1 cup (150 g) roasted poblano or bell pepper, sliced
- 1 medium red onion, thinly sliced and quick-pickled (see dressing note)
- 1 large apple, cored and diced
- 1 medium pear, cored and diced
- 1/2 cup (75 g) raisins or chopped dried apricot
- 1/2 cup (75 g) pitted green olives, halved
- 4 oz (115 g) queso fresco or crumbly white cheese, crumbled (optional)
- 6 oz (170 g) romaine lettuce or mixed greens, roughly chopped (for base)
- 1/3 cup (45 g) toasted pepitas (pumpkin seeds) or chopped toasted almonds
- 1 cup (240 ml) day-old bolillo or country bread, cut into 1/2-inch cubes and toasted (croutons) OR warm corn tortillas for serving
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) white wine vinegar or apple cider vinegar
- 2 tbsp (30 ml) white vinegar (for quick-pickling onions)
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) honey or piloncillo syrup
- 1 clove garlic, minced (about 1 tsp / 5 g)
- 1 tsp (5 ml) dried oregano
- 1/2 tsp (2.5 ml) ground cumin
- Salt and freshly ground black pepper to taste
- 2 bay leaves (for cooking potatoes or meats, optional)
- Juice of 1 lime (about 2 tbsp / 30 ml) for brightness

Instructions

Short Description:
A hearty Guanajuato-style fiambre of mixed cooked meats (chicken, pork, beef) with potatoes, vegetables, fruits and toasted seeds, all dressed in a bright vinegar-based vinaigrette—served chilled or at room temperature as a complete main-course salad.

Regional Notes:
This Bajio/Guanajuato variation emphasizes a balance of savory roasted meats and local accents—roasted poblano, pickled onions, and diced local fruits (apple and pear) —and uses a sharper vinegar-forward dressing rather than cream or heavy mayonnaise seen in other regional fiambres. The result is a mix of textures and sweet-tart contrasts typical of Guanajuato celebratory platters.

1. Prepare proteins ahead: if cooking fresh, roast or simmer meats until tender. Shred the cooked chicken (1 lb / 454 g) and pork shoulder (1 lb / 454 g); slice the cooked flank steak (1 lb / 454 g) thinly. Chill until cool.
2. Cook potatoes: place 1 1/2 lb (680 g) halved baby potatoes in salted boiling water with 2 bay leaves; simmer 12–15 minutes until just tender. Drain and cool slightly; remove bay leaves.
3. Blanch green beans: boil 2 cups (300 g) green beans 2–3 minutes until bright and crisp-tender, then plunge into ice water. Drain and pat dry.
4. Roast/slice peppers: roast or char 1 cup (150 g) poblano or bell pepper, peel and slice into strips. Set aside.
5. Quick-pickle onions: place thinly sliced 1 medium red onion in a small bowl; add 2 tbsp (30 ml) white vinegar, a pinch of salt, and 1 tbsp (15 ml) water. Let sit 10–20 minutes, then drain.
6. Make vinaigrette: whisk together 3 tbsp (45 ml) olive oil, 3 tbsp (45 ml) white wine or apple cider vinegar, 1 tbsp (15 ml) Dijon mustard, 1 tbsp (15 ml) honey, 1 clove minced garlic (5 g), 1 tsp (5 ml) dried oregano, 1/2 tsp (2.5 ml) ground cumin, juice of 1 lime (about 2 tbsp / 30 ml), and salt and pepper to taste. Adjust acidity/sweetness to preference.
7. Toast seeds and bread: in a dry skillet over medium heat, toast 1/3 cup (45 g) pepitas or chopped almonds until fragrant, 2–3 minutes. In the same pan or oven, toast 1 cup (240 ml) cubed bolillo or bread until crisp for croutons.
8. Combine main components: in a very large bowl or on a wide platter, lay down 6 oz (170 g) chopped romaine or mixed greens. Arrange cooled potatoes, blanched green beans, roasted peppers, shredded chicken, shredded pork, and sliced beef in separate sections or mixed, according to preference.
9. Add fruits and extras: scatter diced apple (1) and pear (1), 1/2 cup (75 g) raisins or chopped dried apricot, 1/2 cup (75 g) halved green olives, and crumbled 4 oz (115 g) queso fresco (optional) over the meats and vegetables.
10. Dress and toss: drizzle about two-thirds of the vinaigrette over the assembled fiambre—toss gently but thoroughly so meats, vegetables, potatoes, and fruits are coated. Add more dressing to taste.
11. Garnish and finish: sprinkle toasted pepitas (45 g) and toasted croutons (or serve tortillas on the side). Adjust seasoning with salt and pepper.
12. Chill or rest: cover and chill for at least 1 hour (up to several hours) to let flavors meld; this fiambre can also be served at room temperature. Before serving, taste and add a final splash of vinegar or lime if needed.
13. Serve: portion as a main course (about 6 servings), offering extra vinaigrette and warm corn tortillas or toasted bolillo slices alongside.