Fiambre Potosino

Ingredients

Equipment Needed

• •Heavy 8-quart stockpot for the beef tongue
• •Cast iron comal or heavy skillet for the cecina
• •Wide talavera de Guanajuato or glazed ceramic platter
• •Sharp slicing knife
• •Large mixing bowls for dressing components separately

Instructions

1. 1

   Cook the tongue

   Put the beef tongue in a heavy stockpot with the white onion, garlic, bay leaves, peppercorns, 1 teaspoon dried Mexican oregano, and 1 tablespoon kosher salt. Cover with cold water by 2 inches. Bring to a gentle simmer, then lower the heat and cook 2 1/2 to 3 hours, until a knife slides into the thickest part without fighting you. Lengua is patient meat. Rush it and it stays tough.

2. 2

   Peel and chill

   Lift the tongue from the broth while it is still warm enough to handle. Peel off the thick outer skin with your fingers and a small knife. Do it warm. Cold tongue peels badly and wastes meat. Return the peeled tongue to a little strained broth, let it cool, then refrigerate until firm. Slice it thin across the grain once cold.

3. 3

   Poach the chicken

   Place the chicken breasts in a pot with enough water to cover, 1 teaspoon kosher salt, and a spoonful of the tongue broth if you have it. Simmer gently 25 to 35 minutes, until the thickest part reaches 165F and the meat is cooked through but still juicy. Let the chicken cool in its broth. Dry chicken has no place on a celebration platter.

4. 4

   Cook the vegetables

   In salted water, cook the potatoes until tender, 18 to 25 minutes depending on size. Cook the carrots until just tender, then blanch the green beans and peas until bright and still firm. Cook the beets in a separate pot so they do not stain everything like a careless cook. Cool all the vegetables completely, then slice the potatoes, carrots, and beets into neat pieces.

5. 5

   Warm the cecina

   Heat a dry comal or heavy skillet over medium. Pass the cecina over the hot surface just until the edges darken slightly and the meat smells salty and roasted, about 45 seconds per side. Do not turn it into leather. Let it cool, then cut it into strips. The cecina brings the dry-country flavor of San Luis Potosí to the plate.

6. 6

   Make the vinaigrette

   Whisk together the apple cider vinegar, jalapeño escabeche brine, olive oil, 1 teaspoon dried Mexican oregano, black pepper, sugar, and fine sea salt. Taste it with a piece of potato, not with a spoon. The dressing should be sharp because it has to season cold meat, fruit, and lechuga. If it tastes timid, add more vinegar and salt. No me vengas con atajos.

7. 7

   Dress the components

   In separate bowls, lightly dress the sliced tongue, chicken, cecina, potatoes, carrots, green beans, peas, and beets with the vinaigrette. Keep the beets separate until assembly. Let everything stand cold for 30 minutes so the vinegar enters the food instead of sliding off the surface. This is a composed dish, not a tossed salad.

8. 8

   Prepare the fruit

   Slice the apples and oranges. Slice the bananas only at the end, right before the platter is built, because they brown while you are congratulating yourself. Moisten the apple and banana lightly with a spoonful of vinaigrette. The fruit should brighten the meats, not turn the plate sweet.

9. 9

   Compose the platter

   Line a wide platter with dry lechuga leaves. Arrange the potatoes, carrots, green beans, peas, tongue, chicken, cecina, apples, oranges, bananas, olives, jalapeño rajas, hard-boiled eggs, and beets in clean sections or overlapping bands. Pour a final thin thread of vinaigrette over the top. Serve cold, with warm corn tortillas on the side. Así se hace y punto.

Chef Tips

• •Buy cecina de res from a Mexican carnicería, preferably thin sheets salted for quick cooking. Do not use deli roast beef. If you cannot find cecina, salt very thin flank steak overnight and dry it uncovered in the refrigerator. That is a compromise, not an upgrade.
• •Cook the lengua the day before. Cold tongue slices cleanly, warm tongue tears. This dish rewards planning. Saber cocinar es saber vivir.
• •The vinaigrette must taste stronger than you think. Cold meat, boiled vegetables, and lettuce will flatten timid seasoning. Taste with potato or chicken, then adjust.
• •Keep the beets separate until the final platter unless you want everything stained red. Some families like that. I do not.
• •Serve the tortillas warm even though the fiambre is cold. The contrast belongs on the table, and the corn reminds you that this is still a Mexican feast plate, not a European cold cut tray.

Advance Preparation

• •The beef tongue can be cooked, peeled, and refrigerated in its broth up to 2 days ahead.
• •The chicken and vegetables can be cooked 1 day ahead and held covered in the refrigerator.
• •The vinaigrette can be made 2 days ahead. Whisk again before using because the oregano settles.
• •Assemble the fiambre no more than 1 hour before serving. Add banana and final vinaigrette at the end.

Frequently Asked Questions

Nutrition Information

1 serving (about 455g)