Jibarito

Jibarito

15 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
LOSTNBFE29
Recipe by  LOSTNBFE29

“Authentic Puerto Rican sandwich that my family can't get enough of. Wonderful because there is NO bread involved!!!”

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Ingredients

Adjust Servings

Original recipe yields 1 serving

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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!

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Reviews (15)

Rate This Recipe
hazel
23

hazel

Born and raised in Chicago as a Puerto Rican, we enjoy these with thick slices of cooked pork (Jamon) instead of steak. My personal addition is a slice of avacado. This is a very easy and special traditional meal. When preparing to take out...wrap each sandwich individually in foil to help keep ingredients together...but best fresh and hot! YUM!!!

Elizabeth
17

Elizabeth

¡Qué Rico! I LOVE these sandwiches. They make you happy when you make them and eat them...at least they do in our house. I always made mine with chicken, but the skirt steak is excellente!

RKelly
14

RKelly

I don't get it....I did not like this at all. The parts of the dish don't blend well. I also thought the directions were lacking at times.

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Nutrition

Amount Per Serving (1 total)

  • Calories
  • 1219 cal
  • 61%
  • Fat
  • 100.4 g
  • 154%
  • Carbs
  • 65.4 g
  • 21%
  • Protein
  • 23.6 g
  • 47%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 551 mg
  • 22%

Based on a 2,000 calorie diet

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