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Jibarito
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Iconic Chicago sandwich made with flattened, fried plantains instead of bread, inspired by Puerto Rican flavors.
Ingredients:
  • 2 cups vegetable oil for frying
  • 1 green plantain, peeled and halved lengthwise
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 4 ounces beef skirt steak, cut into thin strips
  • 0.25 medium yellow onion, thinly sliced
  • 1 pinch cumin
  • 1 pinch dried oregano
  • 1 tablespoon mayonnaise
  • 1 slice processed American cheese, cut in half
  • 2 slices tomato
  • 3 leaves lettuce
Instructions:
  • Heat 2 cups of vegetable oil to 350 degrees F in a large, deep skillet or deep fryer. Fry plantain halves until they float, about 1 to 2 minutes. Drain on paper towels.
  • Flatten plantain halves between cutting boards, then fry in oil until golden brown, and drain on paper towels.
  • In a large skillet, heat 2 tablespoons of oil until shimmering. Add garlic, skirt steak, onion, cumin, and oregano. Stir frequently and cook until steak is done to your liking.
  • Once ready to serve, generously spread creamy mayonnaise on one plantain slice. Next, layer on gooey cheese, savory steak and onion mix, crisp lettuce, and juicy tomato. Place the remaining plantain half on top to create a mouthwatering sandwich. Finally, slice in half and enjoy!

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