Loco over Jibarito

Jibarito is a “huge” Puerto Rican burger and is one of those things that can make my mouth water in a good way.

So you can imagine my excitement when I stumbled on a recipe of Jibarito, my favorite Puerto Rican crisp and yummy-ful plantain and steak sandwich.   You can enjoy jibarito (green plantain version) or jibarita (ripe plantain version) this any day of the week at La Palma Restaurant (1340 Homan Ave., Chicago).   Steak is my choice but you can also have pork or chicken.

Jibarito (from internet)

Canola oil, enough to fill 6 inches of a deep, heavy skillet
1 green plantain, peeled and sliced lengthwise into 4 pieces
2 tablespoons olive oil
1/2 yellow onion, sliced
Dash of salt
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
8 ounces skirt steak, cut into strips
2 tablespoons mayonnaise
1 tomato, sliced
4 lettuce leaves
Freshly ground black pepper, to taste

Fill a deep, heavy skillet with 6 inches of canola oil and heat over medium-high. Using heatproof tongs, place the plantain pieces in the oil and fry them. Remove, blot them on a paper towel and then fry again. Place them on paper towels on top of a cutting board. Place another cutting board over them and, pressing down, flatten the plantains.

Heat the 2 tablespoons olive oil in a frying pan. Add the onion and a dash of salt and saute until softened. Add the garlic, cayenne pepper and skirt steak, and fry until the steak is cooked through.

Assemble the jibaritos by dividing the mayonnaise between 2 plantain slices, and top with equal amounts of steak, sauteed onions and garlic, tomato slices and lettuce. Sprinkle with pepper and place the remaining 2 plantain slices over the filling.   Serve hot.   Makes 2 servings.

And if you think Big Mac is “big”, Jibarito is super big!

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