The Jibarito (Steak + Plantain Sando)

The Jibarito is a majestic blend of flavor and texture, a gastronomic love child born from the heart of Chicago's Puerto Rican community. It's a sandwich that scoffs at tradition, switching out the banality of bread for the tropical splendor of fried plantains. The first taste is akin to getting a swift kick from a flavor-filled mule, a startling sensation that somehow leaves you begging for more. After all, how could anyone resist a sandwich that brazenly dismisses wheat and whole grain in favor of starchy Caribbean fruits? Take that, gluten!

The heart of the Jibarito is the thin slices of beef sirloin, simmered to perfection in an intoxicating mix of adobo, sazon, vinegar, and an onion-garlic squad that's not here to play. Don't let the beef's lean demeanor fool you; this affordable cut of meat packs a punch and steals the show with its mesmerizing taste. And if that doesn't make your taste buds stand at attention, the chorus line of shredded lettuce, sliced tomatoes, and a heart-stopping mound of American cheese certainly will. It's a symphony of flavors so harmonious, you'll question why you ever settled for ham and cheese on rye.

And the grand finale? The garlic. Oh, the garlic. If you thought the Jibarito was a daredevil for using fried plantains as bread, then the smattering of raw garlic on top is its audacious mic drop. It's a flavor explosion that'll have your breath wreaking havoc, but in the most divine way possible. In a world of mundane sandwiches, the Jibarito rises like a phoenix, a beacon of innovation and deliciousness. It's a sandwich that redefines the meaning of 'sandwich', and once you've taken that first bite, there's no turning back. So go on, embrace the wild side. 🤘🏼 Adam

Yield: 4 sandwiches

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The Jibarito (Steak & Plantain Sandwich)

Cook time: 1 HourTotal time: 1 Hour

Ingredients

• 2 pounds Beef Sirloin, sliced thin
• 2 Large White Onions, sliced thin
• 5 Cloves of Garlic, minced
• 2 tbsp Adobo Powder
• 3 packs Sazon Powder
• 1/2 tbsp Black Pepper
• 1/3 cup Vinegar
• 8 Green Plantains, halved lengthwise
• Mayonnaise, to taste
• 1 Large Tomato, sliced
• 2 cups Shredded Romaine Lettuce
• 8 Slices of American Cheese

Instructions

1. Begin by placing your thinly sliced beef sirloin in a large pot of water. Add in the onions, minced garlic, adobo powder, sazon powder, and vinegar. This not only cooks your meat, but infuses it with an amazing blend of flavors.
2. Simmer this concoction for 15-20 minutes. The thin cut of the sirloin allows it to cook quickly and absorb the flavors of the spices.
3. Once the beef is cooked through, remove it from the pot onto a tray, making sure to scoop out those tasty onions too. They'll be a fantastic addition to your sandwich.
4. Now, for your sandwich "bread" - the plantains. Start by bringing frying oil up to about 350 degrees Fahrenheit. Remember, use green plantains. They're less likely to fall apart during the cooking process. Soak them in hot water for about 20 minutes before you peel them.
5. Cut your peeled plantains in half, banana split style, and drop them into the hot frying oil. Cook them until they are tender and slightly darkened.
6. Once they're ready, it's time to "smashy smashy". Use a tortilla press lined with parchment paper, or a sheet tray and your own body weight if a press isn't available. Smash them down to a nice flat shape, similar to sandwich bread.
7. Your flattened plantains then get a second bath in the hot oil until they've crisped up nicely.
8. Now for the fun part - building your sandwich. Slather some mayonnaise on your plantain "bread", add some shredded lettuce, tomato slices, a slice or two of American cheese, and finally, your seasoned beef and onions.
9. Don't be shy with the garlic. Pile it on top for that extra kick. There you have it, your homemade Jibarito sandwich. Enjoy it, savor it, and share the recipe with others. It's a little bit of work, but it's definitely worth it.