Jibarito recipe. The flattened, fried green plantains and aioli (garlic mayonnaise) enveloping the steak is out of this world. Traditional fillings are steak, cheese, lettuce and tomato. That’s what my recipes want, but the pork and chicken are also delicious.
Now you love a good sandwich for a delicious slice Homemade bread (Where is my bread lover?). But there’s no such thing as Jaibarite that sells you with sandwich alternatives.
What is a Jibarito sandwich?
The divaritos is a gluten-free steak sandwich with fried plantains instead of bread. Can be used Toston For mini sandwiches. Puerto is a speciality in Puerto Rico, which is popular in many variations in Chicago. Loading button mushrooms or porto velos makes it easy to become a vegetarian.
How to make a Jibarito plantain and steak sandwich
Fry the plantains
- Cutting the plantain – Use a sharp knife to cut the plantain in half. (Photo 1-2)
- fry – In a large skillet, heat at least 2-3 inches of vegetable oil over medium heat until it reaches approximately 375°F (190). Gently drop the plantain slices into hot oil using tongs to prevent overcrowding of the pan. Fry each plantain until each side is light brown, until 3-4 minutes. (Photo 3)
- drain – Remove plantains from the oil with a large slotted spoon and drain it with a paper towel.
- smash – Place the fried plantains on a chopping board or flat surface. Push down firmly on the back of a heavy dish, bottle, or pan until it is about ¼ inch thick, pressing down until it is flat. Repeat with the remaining slices. (Photo 4)
- Fry again – Re-pour flat plantains into 375°F (190°) oil and turn it for 2-3 minutes until occasionally golden. Transfer them to paper towels with a slotted spoon and drain them, season them with salt and pepper. (Photo 5)
Assemble the sandwich
- Mayo – In a medium bowl, whisk mayonnaise, garlic, hot sauce and chili powder. (Photo 6) Refrigerate until ready to assemble.
- season Steak with salt, sazon seasonings, cumin, oregano, vinegar and olive oil. (Photo 7)
- Fried steak – Heat a frying pan in 1-2 tablespoons of oil over medium. As soon as the oil heats up, fry the steaks for 2-3 minutes on each side. Remove from the pot and set aside. (Photo 8)
- assemble – Spread mayonnaise sauce over fried plantains. Add tomatoes, onions, beef, lettuce and cheese. (Photos 9-13)
- serve – Top with another plantain. Cut the sandwich in half and enjoy it!
Recipe Tips
- Want extra flavorful steaks for your dibarito? When cooking the next day, marinate the steak overnight for a juicy and special delicious meat. 😋
- Make sure you get some green plantains. Yellow plantains are softer, sweeter and do not hold the sandwich together.
- Fry the plantains until crispy, so that they don’t become soft and greasy. 🙅🏾♀ 🙅🏾♀️
How to go ahead and store
The spicy Mayo stays fine in the fridge for about a week. Slice vegetable toppings and marinate the steak the day before for faster cooking and meals. Wrap the vegetables in a paper towel and store them in an airtight container or ziplock bag for 3-4 days.
Plantains are freshly fried best. However, the remaining Jibarito materials can be individually refrigerated in airtight containers for 2-3 days. Reheat the steak and plantain in a frying pan with a drizzle of oil to restore some of the original crispiness.
What happens to Jibarito Opentain and Steak Sandwichs?
Make extra aioli and enjoy the Jibaritos Yuka Fried. I like to finish off the Givalitos even a little bit. Arroz Con Reche For dessert.
Try out more amazing Puerto Rican recipes
- Arroz Con Polo
- Mophongo
- Pernil
- Pascon
- pastel
by Im
See how to make it
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This blog post was originally published in February 2022 and updated with additional tips, new photos and videos
