Jibarito Recipe

Green plantains: These are starchy and firm, perfect for frying and using as a bread substitute in the jibarito.

Steak: Thinly sliced cuts like ribeye or sirloin are ideal for this recipe, providing a tender and flavorful filling.

Garlic: Used both in seasoning the steak and in the garlic mayo, it adds a robust flavor to the dish.

Olive oil: Used for cooking the steak, it adds a subtle richness and helps achieve a nice sear.

Lettuce: Provides a fresh, crisp contrast to the savory steak and fried plantains.

Tomato: Sliced and added to the sandwich for juiciness and a touch of acidity.

Mayonnaise: Forms the base of the garlic mayo, adding creaminess to the sandwich.

Lime juice: Adds a zesty brightness to the garlic mayo, balancing the richness of the other ingredients.

When preparing the plantains, ensure they are green and firm, as ripe plantains will not hold their shape well when flattened. After the initial frying, use a plate or tortilla press to flatten them evenly, which helps achieve a uniform crispiness during the second fry. For the steak, allow it to rest for a few minutes after cooking to retain its juices, enhancing the overall flavor of the jibarito. When making the garlic mayo, let it sit for a few minutes to allow the flavors to meld, providing a more robust taste.

• green plantains - Substitute with ripe plantains: Ripe plantains will be sweeter and softer, providing a different flavor profile but still offering a similar texture when fried.

• green plantains - Substitute with yucca: Yucca can be sliced and fried to mimic the texture of fried plantains, though the flavor will be slightly different.

• thinly sliced steak (ribeye or sirloin) - Substitute with chicken breast: Thinly sliced chicken breast can be used for a leaner protein option, offering a different flavor but similar texture when cooked.

• thinly sliced steak (ribeye or sirloin) - Substitute with portobello mushrooms: For a vegetarian option, grilled portobello mushrooms provide a meaty texture and umami flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience, though it will have a slightly different intensity and flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and flavor profile, making it a good alternative for cooking.

• shredded lettuce - Substitute with cabbage: Shredded cabbage can provide a similar crunch and freshness, though it has a slightly different taste.

• tomato - Substitute with roasted red peppers: Roasted red peppers can add a sweet and smoky flavor, offering a different taste but similar moisture to the sandwich.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt can be used for a tangy and creamy alternative, reducing the fat content while maintaining creaminess.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and freshness, though it has a slightly different citrus flavor.

• To keep your jibaritos fresh and delightful, wrap each assembled sandwich tightly in plastic wrap or aluminum foil. This will help maintain their crispiness and prevent any sogginess from creeping in.

• Store the wrapped jibaritos in an airtight container and place them in the refrigerator. They should stay fresh for up to 2 days, but for the best taste, enjoy them as soon as possible.

• If you wish to freeze the jibaritos, it's best to deconstruct them first. Separate the components: plantains, steak, and garlic mayo. Wrap each component individually in plastic wrap or foil.

• Place the wrapped components in a freezer-safe bag or container. Label them with the date to keep track of their freshness. They can be frozen for up to 1 month.

• When ready to enjoy, thaw the components in the refrigerator overnight. Reheat the plantains in a preheated oven at 350°F (175°C) for about 5-7 minutes or until they regain their crispiness.

• Warm the steak gently in a skillet over medium heat, adding a splash of olive oil if needed to prevent sticking.

• Assemble the jibaritos with the thawed and reheated components, adding fresh lettuce and tomato slices for that burst of freshness.

• For the garlic mayo, give it a quick stir and spread it generously on the plantains before assembling. If it seems too thick after freezing, a drop of lime juice can help restore its creamy texture.

• Preheat your oven to 350°F (175°C). Wrap the jibarito in aluminum foil to keep it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until the steak is warmed through and the plantains regain their crispiness.

• For a quicker method, use a skillet over medium heat. Add a small amount of olive oil to the pan. Place the jibarito in the skillet and cover it with a lid to trap the heat. Heat for about 3-4 minutes on each side, ensuring the steak is warm and the plantains are crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the jibarito inside and heat for about 5-7 minutes. This method helps maintain the crispiness of the plantains while evenly warming the steak.

• For a microwave option, separate the steak and plantains. Place the steak on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes. To keep the plantains crispy, reheat them in a toaster oven or under a broiler for a few minutes.

• Frying pan: Used to fry the plantains until they are golden and crispy.

• Vegetable peeler: Helpful for peeling the green plantains before slicing them.

• Knife: Essential for slicing the plantains and tomatoes, and for mincing the garlic.

• Tortilla press: Can be used to flatten the fried plantains after the first fry.

• Plate: An alternative to the tortilla press for flattening the plantains.

• Skillet: Used to cook the steak to your desired doneness.

• Mixing bowl: Needed to mix the mayonnaise, minced garlic, and lime juice for the garlic mayo.

• Paper towels: Used to drain excess oil from the fried plantains.

• Tongs: Handy for flipping the plantains and steak while frying and cooking.

• Cutting board: Provides a stable surface for slicing plantains, tomatoes, and mincing garlic.

Prepare ingredients in advance: Peel and slice plantains and season the steak the night before to save time on cooking day.

Use a garlic press: Minimize prep time by using a garlic press for the minced garlic needed in both the steak and garlic mayo.

Double fry plantains: Fry all plantain slices once, flatten them, and then fry again in batches to streamline the process.

Pre-mix garlic mayo: Combine mayonnaise, minced garlic, and lime juice ahead of time and store in the fridge.