Green cold meat

Green cold cuts : The green cold cuts are distinguished from the others by their broth, in this case coriander , parsley and spinach are the protagonists in achieving a green hue.

Summary

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  • 1 Story
  • 2 Preparation of the green cold cut
  • 3 Ingredients for green cold cuts
  • 4 Ingredients Caldillo
  • 5 Canned and canned
  • 6 Meats and sausages
  • 7 cheeses
  • 8 Sources

History

Among the traditions of November in Guatemala , the making of the cold cuts stands out, a cold dish made up of vegetables , legumes , meats , sausages , dairy products, preserves, among other products. The result is a salad where acidic and salty flavors predominate. There are varieties of red, white, sweet and green. Here we show you the recipe for green cold cuts. The use of vegetables and their seasoning is an evident inheritance from the pre-Hispanic world; the use of different types of meat and sausages, of Spanish descent, and the use of cheeses , capers , olives and other spices, of authentic Arab heritage.

Preparation of the green cold cuts

  • Wash, peel and chop cabbage, green beans , carrots , peppers and onions . Wash and cut the cauliflower into small pieces. Shred the pacayas and cut them into pieces. Wash the peas . Peel the garlic . Reserve everything separately.
  • In a large saucepan, pour the olive oiland add the bay leaves , thyme branches , fat peppers , cloves, salt and pepper. Allow 5 minutes for them to release their aromas.
  • Add the onions and the bell pepper, the green beans and the carrots and the whole garlic to the pot and cook for 10 minutes. Then add the peas, cauliflower and pacaya and cook for 10 more minutes. Add cabbage and cook for 5 minutes. Add the apple cider vinegar, rectify the seasoning with salt and pepper and cook for 10 more minutes. Remove from the heat and let cool.

Ingredients for green cold cuts

  • coriander
  • parsley
  • Spinach
  • 1 medium cabbage
  • 1 pound green bean
  • 1 cauliflower
  • 1 pound green peas
  • 6 pacayas
  • 3 large white onions
  • 1 head of garlic
  • 6 bay leaves
  • 3 thyme sprigs
  • 5 fat peppers
  • 5 cloves
  • Olive oil
  • Apple vinager
  • Salt and pepper

Ingredients Caldillo

  • Bring the rest of the vinegar to a boil with 2 1⁄2 cups of water, the remaining 2 ounces of oil, 2 tablespoons of salt, 1⁄2 cup of sugar, 1 teaspoon of pepper, 2 bay leaves, 1 sprig of thyme and 1 teaspoon of Worcestershire sauce.
  • Blend 1 bunch of parsley, 2 celery and four ounces of capers. Boil this broth for 5 minutes.

Canned and canned

  • 1 can of mushrooms
  • 1 can of bell peppers
  • 1 can of asparagus
  • 1 can of chickpeas
  • 1 jar of palm heart
  • 1 bottle of baby corn
  • 1 pickled jar
  • 1 bottle of pacaya
  • 1 jar of olives
  • 1 jar of capers
  • 1 jar of pickles
  • 1 can of tuna in water
  • 1 can of tuna with vegetables
  • 1 can of sardine
  • 1 can of corn

Meat and sausages

  • 4 black sausages
  • 4 Extremaduran sausages
  • 8 chorizo ​​sausages
  • 4 sausages
  • 4 sausages
  • 1 pound of sausage
  • 2 pounds of assorted hams
  • 1/2 pound of salami
  • 1/2 pound pepperoni
  • 1 pound of salty tongue
  • 1 pound beef jerky
  • 1 pound of marinade
  • 1 pound chicken

Cheeses

  • 1 package of sliced ​​yellow cheese
  • 1 package soft cheese, sliced
  • 1 layer cheese
  • 1 fresh cheese

 

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