Try this insanely delicious jibarito recipe which is a Puerto Rican style sandwich using fried plantains instead of bread. It’s beyond amazing!
Have you ever heard of a jibarito sandwich? I first tried a jibarito sandwich in Chicago, which is where it was invented 20 years ago. It was everything I imagined and more!
Jibaritos are a sandwich that uses two fried plantains instead of bread. (Just think of them as large tostones.) Fried plantains are the greatest thing since sliced bread! Ok, well, technically they were invented long before sliced bread, but the man who first used them like sliced bread is genius!
Jibaritos are out of this world!! Unless you’re in an area with a large Puerto Rican population, you probably won’t be able to find them at a restaurant. So make them because they are totally worth it!
You’ll need to use green plantains and peel them first. It’s really easy if you chop off the ends and slice the skin down the middle. Then unwrap them like the amazing gift that they are. One plantain will make one sandwich.
They can be filled with anything you want – steak, chicken, sliced deli meat or even vegetarian. Leftover pernil pork would be really good! For my jibarito recipe, I went the traditional route with grilled steak. I chose skirt steak, but any cut will do.
The sandwich is usually layered with tomato and lettuce. Add cheese and onions if desired, but don’t forget the mayoketchup! The garlicky flavor really brings everything together!
This is one of those dishes that will make you feel like a rock star in the kitchen. If you’re looking to impress someone, skip the gourmet meal and make jibaritos instead! If you really want to go all out, serve with Puerto Rican Rice and Beans and Flan de Queso for dessert! (Those are hubby’s hands in the pic below. He was a very happy man!)
- 1/2 lb skirt steak, trimmed of fat
- 1 packet sazón, with coriander and achiote
- 1 teaspoon adobo
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 6 oz beer (optional)
- 2 green plantains
- Vegetable oil, for frying
- Tenderize the skirt steak by pounding with a meat mallet tenderizer. Season with sazón, adobo, garlic powder and black pepper. If using beer, place seasoned meat in a ziploc bag, cover with beer and marinate in the refrigerator for at least 20 minutes.
- Grill steak over high heat until medium-rare or medium, about 4-5 minutes per side. Remove from heat and let steak rest for 5-10 minutes, then slice into strips against the grain.
- In a large frying pan, heat vegetable oil over medium-high heat until shimmering. Oil should be at least 1 inch deep.
- Slice the ends off the plantains. Run a knife down the length creating a shallow incision. Pry open skin to peel. Slice plantains in half.
- Fry in hot oil (about 350°F) until softened, but not browned, about 5-7 minutes per side. They will pierce easily with a fork when soft.
- Remove from oil and flatten each piece to 1/4-inch thickness. This can be done with the bottom of a heavy plate or pan. Return to oil and fry again on each side until crispy and golden yellow, about 1-2 minutes per side. Drain on paper towels and sprinkle with salt while hot.
- Place half the steak on a slice of plantain, along with cheese, lettuce, tomato and mayoketchup. Top with another plantain to form a sandwich. Repeat with remaining steak and plantains.