Jack Guac Jibarito Recipes

JAMON JIBARITO

Steps:

• Heat the oil in a Dutch oven to 375 degrees F. Fry 4 pieces of plantains until they float to the surface, about 2 minutes. Drain on a paper towel and repeat with the remaining 4 pieces. Using 2 wooden cutting boards or a heavy pan, flatten each piece of plantain. Refry each piece of flattened plantain, in batches, until golden, about 4 minutes. Season with salt and pepper and a little granulated garlic. Set aside on a paper towel.
• For the sandwich build: On the bottom of 4 fried plantains (or tostones), place a slice of American cheese, a quarter of the ham, a quarter of the tomatoes and 1 lettuce leaf. Spread the Garlic Mayo on the top tostones and close. Cut in half on the bias. Pick up gently but bite aggressively.
• In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.

JIBARITO

Steps:

• Heat 2 cups vegetable oil in a large, deep skillet or deep fryer to 350 degrees F. Place plantain halves in the oil and cook 1 to 2 minutes, until they float. Remove from oil and drain on paper towels.
• Place plantain halves between 2 cutting boards. Press to flatten. Place the flattened plantains back in the oil and cook for 2-3 minutes, until golden brown. Drain on paper towels.
• Heat 2 tablespoons of oil in a large skillet. Add the garlic, skirt steak, onion, cumin and oregano. Cook, stirring frequently, until steak is cooked through.
• To serve, spread mayonnaise on one of the plantain slices. Top with cheese, steak and onion mixture, lettuce, and tomato. Place the other plantain half on top to form a sandwich. Cut in half and serve!

BORINQUEN JIBARITO SANDWICH

Steps:

• (Also, you will need 2 heavy cutting boards - rectangular ones work better with the shape of the plantain).
• Heat oil, then fry the peeled and sliced plantain for 1 minute.
• Remove plantain from oil, place on a heavy cutting board (if wooden, wrap board in plastic first, which will assist in the spreading of the softened plantain), top with another cutting board, and flatten the plantain between them.
• Fry the now-flattened plantain in the oil again, until outside is golden and crispy; remove from oil, set aside on paper towels to blot oil, and keep warm.
• Over medium high heat, melt 1 tablespoon butter and olive oil together, then sauté the onions until just becoming soft.
• Add the garlic, cumin, and cayenne (to taste), stir well, then add the meat slices and sauté until browned; season to taste with salt and pepper.
• Spread mayonnaise on bottom slice of flattened fried plantain, lay down 2 slices of American cheese, then the meat and onions. Top with lettuce and thinly sliced tomato (or roasted red pepper), then the remaining plantain top.
• Combine 1 teaspoon melted butter with 1/4 teaspoon roasted minced garlic, then brush the top plantain slice with the butter garlic mixture.
• Repeat steps to make another sandwich.
• Serve completed sandwiches with Arroz Con Gandules (Yellow Rice With Pigeon Peas).
• Jibaritos can also made with other combinations of roast pork, white or dark chicken meat, vegetables or ham - don't be afraid to experiment.
• I've made the sandwich using chicken and substituting roasted red pepper for the tomato, and the taste was phenominal!

JIBARITO SANDWICH RECIPE BY TASTY

Steps:

• Marinate the steak: In a large bowl, whisk together the orange juice, lime juice, olive oil, adobo seasoning, garlic powder, garlic, and pepper. Add the steak and turn to coat. Cover and refrigerate for 1-2 hours.
• Make the mayoketchup: In a medium bowl, mix together the mayonnaise, ketchup, garlic, garlic powder, pepper, and salt. Cover and refrigerate until ready to use.
• Sear the steak: Heat the vegetable oil in a large high-walled skillet over medium-high heat until shimmering.
• Remove the steak from the marinade and pat dry with a paper towel. Add the steak to the pan and sear for 2-4 minutes on each side until the internal temperature reaches 135°F (55°C). Remove from the pan and set on a cutting board to rest, then slice against the grain into ¼-inch-wide pieces.
• Make the tostones: Heat the canola oil in a large high-walled skillet over medium heat until it reaches 350°F (180°C).
• Peel the plantains and cut in half lengthwise. Add the plantains to the hot oil and fry until light golden brown on all sides, 3-4 minutes. Transfer to a paper towel-lined plate to drain.
• Working 1 at a time, place a plantain half on a cutting board. Place another cutting board on top of the plantain and press down to flatten until the plantain doubles in width and is about ¼-½ inch thick.
• Return the oil temperature to 350°F (180°C). Fry the plantains again, 2 at a time, until golden brown and crispy on both sides, 1-2 minutes total. Transfer to a paper towel-lined plate to drain and immediately sprinkle with salt on both sides.
• Assemble the sandwiches: Spread 1-2 tablespoons of the mayoketchup across a plantain. Top with 2 half-slices of cheddar, and half of the sliced steak, onion, cilantro, lettuce, tomato, and avocado. Spread another 1-2 tablespoons of mayo ketchup on another plantain and top with 2 more half-slices of cheddar. Top the sandwich with the second plantain. Repeat with remaining ingredients to make another sandwich.
• Enjoy!
• RECIPE BY: Tikeyah Whittle

JACK & GUAC JIBARITO

Steps:

• Mix avocado, mayo and garlic until blended.
• Heat oil in large skillet on medium heat. Add plantains; cook 3 min. on each side or until tender and lightly browned on both sides. Use slotted spoon to remove plaintains from skillet; drain on paper towels. Flatten plantains with back of spatula to 1/4-inch thickness; return to skillet. Cook 1 min. on each side or until golden brown on both sides. Remove from skillet; drain on paper towels.
• Spread avocado mixture onto 4 plantain slices; top with lettuce, tomatoes, bacon, cheese and remaining plantain slices.

JIBARITO SANDWICHES RECIPE BY TASTY

Steps:

• Marinate the steak: In a large bowl, whisk together the orange juice, lime juice, olive oil, adobo seasoning, garlic powder, garlic, and pepper. Add the steak and turn to coat. Cover and refrigerate for 1-2 hours.
• Make the mayoketchup: In a medium bowl, mix together the mayonnaise, ketchup, garlic, garlic powder, pepper, and salt. Cover and refrigerate until ready to use.
• Sear the steak: Heat the vegetable oil in a large, high-walled skillet over medium-high heat until shimmering. Remove the steak from the marinade and pat dry with a paper towel. Add the steak to the pan and sear for 2-4 minutes on each side, until the internal temperature reaches 135°F (55°C). Remove from the pan and set on a cutting board to rest for about 10 minutes, then slice against the grain into ¼-inch-wide pieces.
• Make the tostones: Heat the canola oil in a large high-walled skillet over medium heat until it reaches 350°F (180°C).
• Peel the plantains and cut in half lengthwise. Add the plantains to the hot oil and fry until light golden brown on all sides, 3-4 minutes. Transfer to a paper towel-lined plate to drain.
• Working 1 at a time, place a plantain half on a cutting board. Place another cutting board on top of the plantain and press down to flatten until the plantain doubles in width and is about ¼-½ inch thick.
• Return the oil temperature to 350°F (180°C). Fry the flattened plantains again, 2 at a time, until golden brown and crispy on both sides, 1-2 minutes total. Transfer to a paper towel-lined plate to drain and immediately season with salt on both sides.
• Assemble the sandwiches: Spread 1-2 tablespoons of the mayoketchup across a plantain. Top with 2 half-slices of cheddar, and half of the sliced steak, onion, cilantro, tomato, lettuce, and avocado. Spread another 1-2 tablespoons of mayoketchup on another plantain and top with 2 more half-slices of cheddar. Top the sandwich with the second plantain. Repeat with remaining ingredients to make another sandwich.
• Enjoy!