Fiambre

Step by stepInstructions

1. Boil each vegetable separately in salted water until crisp-tender, draining each one so the colors stay bright.
2. Poach the chicken, shred it, and cook the chorizo, then slice all the meats and cheeses into bite-size pieces.
3. Whisk the vinegar, olive oil, oregano, salt, and pepper into a sharp dressing.
4. Layer the vegetables, meats, eggs, cheese, olives, and capers in a large serving dish, pouring the dressing over each layer.
5. Cover and refrigerate overnight so the flavors meld; taste and adjust the dressing before serving.
6. Garnish with fresh mint and serve very cold, with crusty bread or tortillas.