JIBARITO
Authentic Puerto Rican sandwich that my family can't get enough of. Wonderful because there is NO bread involved!!!
Provided by LOSTNBFE29
Categories World Cuisine Recipes Latin American Caribbean
Time 25m
Yield 1
Number Of Ingredients 12
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!
Nutrition Facts : Calories 1219.5 calories, Carbohydrate 65.4 g, Cholesterol 67.6 mg, Fat 100.4 g, Fiber 6.1 g, Protein 23.6 g, SaturatedFat 20.8 g, Sodium 550.9 mg, Sugar 30.3 g
JAMON JIBARITO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
BORINQUEN JIBARITO SANDWICH
The Puerto Rican style jibarito (pronounced hee-bah-ree-to) sandwich was created at the Borinquen Restaurant in Chicago by owner Juan "Peter" Figueroa. Here's my take on making his famous jibarito at home. The plantain "bread slices" for this sandwich are most easily made if you have a large deep fryer, but it can also be done in a deep skillet with oil. I originally saw this made on FoodTV's "Roker on the Road" (episode "On a Roll"). According to the Borinquen website, these sandwiches are known as "emparedado de platano" in Puerto Rico.
Provided by Julesong
Categories Lunch/Snacks
Time 30m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 16
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!
Nutrition Facts : Calories 747.4, Fat 42.2, SaturatedFat 19.1, Cholesterol 107.7, Sodium 580.4, Carbohydrate 67.8, Fiber 5, Sugar 20.6, Protein 30.1
JIBARITO SANDWICH RECIPE BY TASTY
In this recipe, thin cuts of flap steak are marinated in orange and lime juice and sandwiched between 2 flattened, crispy fried plantains, or tostones. We finish things off with a tangy, garlicky mayoketchup sauce, cheddar cheese, and fresh toppings like lettuce, tomato, red onion, and avocado. It's crunchy, salty, creamy, citrusy and delicious!
Provided by Tikeyah Whittle
Categories Lunch
Time 2h35m
Yield 2 sandwiches
Number Of Ingredients 24
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
JIBARITO SANDWICHES RECIPE BY TASTY
In this recipe, thin cuts of flap steak are marinated in orange and lime juice and sandwiched between 2 flattened, crispy fried plantains, or tostones. We finish things off with a tangy, garlicky mayoketchup sauce, cheddar cheese, and fresh toppings like lettuce, tomato, red onion, and avocado. It's crunchy, salty, creamy, citrusy, and delicious!
Provided by Tikeyah Whittle
Categories Dinner
Time 2h35m
Yield 2 sandwhiches
Number Of Ingredients 24
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!
JIBARITO
Authentic Puerto Rican sandwich that my family can't get enough of. Wonderful because there is NO bread involved!!!
Provided by LOSTNBFE29
Categories Caribbean Recipes
Time 25m
Yield 1
Number Of Ingredients 12
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!
Nutrition Facts : Calories 1219.5 calories, Carbohydrate 65.4 g, Cholesterol 67.6 mg, Fat 100.4 g, Fiber 6.1 g, Protein 23.6 g, SaturatedFat 20.8 g, Sodium 550.9 mg, Sugar 30.3 g
More about "jibarito recipes"
JIBARITO - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
Cuisine Puerto RicanTotal Time 1 hrCategory Main DishCalories 785 per serving
- Pour 4 cups of water in a Dutch oven then add the adobo, sazón, garlic, pepper and sofrito. Bring to a boil on high then lower to medium-low heat.
- Place 5 cloves of garlic in a mini-chopper. Pour in 1 Tbsp extra virgin olive oil and pulse to combine. Continue to chop until the garlic us very fine.
PLANTAIN YOUR EXCITEMENT FOR THIS CUBAN JIBARITO RECIPE
From foodrepublic.com
Servings 4Estimated Reading Time 3 mins
SMASHED PLANTAIN SANDWICH RECIPE (JIBARITO) - THE …
From thespruceeats.com
4.4/5 (40)Total Time 31 minsCuisine Caribbean, Latin, AmericanCalories 637 per serving
HOW I CONQUERED THE HOMEMADE JIBARITO
From thetakeout.com
PUERTO RICAN PLANTAIN SANDWICH (JIBARITO) - AIP RECIPES
From autoimmunewellness.com
JIBARITO RECIPE (PUERTO RICAN PLANTAIN SANDWICH) - KITCHEN …
From kitchengidget.com
JIBARITO SANDWICH RECIPE WITH FLANK STEAK AND AIOLI
From billyparisi.com
JIBARITO - PLANTAIN BURGER (WHOLE30 + PALEO) - FRIDGE TO …
From fridgetofork.com
JIBARITO - THE SIX FIGURE DISH
From thesixfiguredish.com
JIBARITO - WHERE TO FIND IT & HOW TO MAKE IT - GLUTTO …
From gluttodigest.com
JIBARITO, THE PUERTO RICAN PLANTAIN SANDWICH
From blog.amigofoods.com
JIBARITO RECIPE (PUERTO RICAN PLANTAIN SANDWICH) - KITCHEN GIDGET ...
From pinterest.ca
JIBARITO BURGER — THE SOFRITO PROJECT
From sofritoproject.com
JIBARITO PLANTAIN AND STEAK SANDWICH (PLUS VIDEO)
From africanbites.com
JIBARITO SANDWICH RECIPE BY THE DAILY MEAL CONTRIBUTORS
From thedailymeal.com
THE FLAVORS OF LATIN AMERICA. FRESH. AUTHENTIC. BOLD. - JIBARITO ...
From jibaritoa2.com
AUTHENTIC PUERTO RICAN JIBARITO - AVERAGE GUY GOURMET
From averageguygourmet.com
14 BEST PUERTO RICAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
JIBARITO RECIPE - RECIPES.NET
From recipes.net
JIBARITO SLIDER WITH FRIED ONIONS - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
AUTHENTIC PUERTO RICAN JIBARITO RECIPE | EPISODE 40 - YOUTUBE
From youtube.com
JIBARITO (PLANTAIN AND STEAK SANDWICH) - THE NOSHERY
From thenoshery.com
DEMO KITCHEN RECIPES: JIBARITO FOOD RECIPE
From binnys.com
AUTHENTIC PUERTO RICAN JIBARITO RECIPE| DELICIOUS STEAK
From youtube.com
THE FANCY JIBARITO RECIPE - THE PINK PAPAYA FOOD BLOG
From thepinkpapaya.com
JIBARITO FLAT IRON STEAK SANDWICH WITH BACON JAM AND SPICY HOT …
From athomewithrebecka.com
JIBARITO SANDWICH RECIPE | BRYONT BLOG
From bryont.net
JIBARITO RECIPE ARCHIVES — AT HOME WITH REBECKA
From athomewithrebecka.com
VEGGIE BURGER JIBARITO – LOISA
From loisa.com
HOW TO MAKE A JIBARITO SANDWICH AT HOME – CHICAGO TRIBUNE
From chicagotribune.com
JIBARITO RECIPE - FOOD NEWS
From foodnewsnews.com
JIBARITO RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
JIBARITO RECIPE: PUERTO RICAN SANDWICH WITH STEAK USING PLANTAINS ...
From pinterest.ca
JAMON JIBARITO RECIPE | RECIPELAND
From recipeland.com
JIBARITO RECIPE (PALEO + WHOLE30) | PUNCHFORK
From punchfork.com
PUERTO RICAN JIBARITO | MAGGI - NESTLé RECIPES
From goodnes.com
VEGAN JIBARITO BURGER - GLUTEN FREE PLANTAIN BUN - SEITAN BEATS …
From seitanbeatsyourmeat.com
JIBARITO (PLANTAIN SKIRT STEAK SANDWICH) RECIPE - KITCHEN DE LUJO
From kitchendelujo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love