Jamon Jibarito Recipes

VEGETARIAN JAMON JIBARITOS

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 vegetarian ham or sausage, 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.
• Garlic Mayo:
• In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.
• Enjoy!

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!

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!

JAMON JIBARITO RECIPE - (4/5)

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. Garlic Mayo: In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.