Jibarito Recipe

Green plantains: These are the main component of the sandwich, providing a crispy and starchy base.

Beef steak: Thinly sliced to cook quickly and evenly, adding a savory element to the sandwich.

Lettuce: Adds a fresh, crunchy texture to balance the richness of the beef and plantains.

Tomato: Sliced to provide a juicy, tangy contrast to the other ingredients.

Mayonnaise: Used as a creamy spread to enhance the overall flavor.

Garlic: Minced and used to season the beef, adding a robust flavor.

Salt: Used to season the beef and plantains, enhancing their natural flavors.

Pepper: Adds a bit of heat and depth to the seasoned beef.

Vegetable oil: Used for frying the plantains to achieve a crispy texture.

When frying the plantains, make sure the oil is hot enough before adding them to the pan. You can test this by dropping a small piece of plantain into the oil. If it sizzles immediately, the oil is ready. This ensures that the plantains will fry evenly and achieve a golden brown color.

• green plantains - Substitute with ripe plantains: Ripe plantains will be sweeter and softer, offering a different but still delicious flavor profile.

• green plantains - Substitute with sweet potatoes: Sweet potatoes can provide a similar starchy texture and can be fried to mimic the plantains.

• thinly sliced beef steak - Substitute with chicken breast: Chicken breast is a lean protein that can be thinly sliced and seasoned similarly.

• thinly sliced beef steak - Substitute with portobello mushrooms: For a vegetarian option, portobello mushrooms offer a meaty texture and can absorb flavors well.

• shredded lettuce - Substitute with baby spinach: Baby spinach provides a similar crunch and a slightly different but complementary flavor.

• shredded lettuce - Substitute with arugula: Arugula adds a peppery kick and a fresh, crisp texture.

• sliced tomato - Substitute with roasted red peppers: Roasted red peppers add a sweet and smoky flavor that pairs well with the other ingredients.

• sliced tomato - Substitute with cucumber slices: Cucumber slices provide a refreshing crunch and a mild flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture with a tangy flavor and is a healthier alternative.

• mayonnaise - Substitute with avocado: Mashed avocado provides a creamy texture and a rich, buttery flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and provides a similar garlicky flavor.

• minced garlic - Substitute with shallots: Finely minced shallots offer a milder, slightly sweet flavor that can complement the dish.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and adds a subtle fruity flavor.

• vegetable oil - Substitute with coconut oil: Coconut oil provides a unique flavor and is suitable for frying at high temperatures.

• Allow the fried plantains to cool completely before storing. This helps maintain their crispy texture.
• Wrap each fried plantain individually in parchment paper or plastic wrap to prevent them from sticking together.
• Place the wrapped plantains in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3 days.
• For longer storage, place the wrapped plantains in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or airtight container. They can be stored in the freezer for up to 2 months.
• To reheat, preheat your oven to 375°F (190°C). Arrange the plantains on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Store the cooked beef steak in an airtight container in the refrigerator for up to 3 days.
• For freezing, wrap the beef steak tightly in plastic wrap or aluminum foil, then place it in a resealable plastic bag or airtight container. Freeze for up to 2 months.
• To reheat the beef steak, thaw it in the refrigerator overnight. Then, heat it in a skillet over medium heat until warmed through.
• Store shredded lettuce and sliced tomato separately in airtight containers in the refrigerator. Use within 2-3 days for the best freshness.
• Mayonnaise should be stored in its original container in the refrigerator. Use it within the expiration date indicated on the package.

• Preheat your oven to 350°F (175°C). Place the jibaritos on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes or until heated through.

• For a quicker method, use a microwave. Place the jibaritos on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• If you prefer a crispy texture, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the jibaritos in the basket in a single layer. Air fry for 5-7 minutes, flipping halfway through, until they are heated and crispy.

• For stovetop reheating, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the jibaritos in the skillet and cover with a lid. Cook for 3-5 minutes on each side, or until heated through and crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the jibaritos on the toaster oven tray and cover them loosely with aluminum foil. Heat for 10-12 minutes, checking to ensure they are warmed through.

• Knife: for peeling and slicing the plantains and tomatoes

• Cutting board: to provide a stable surface for cutting the plantains and tomatoes

• Frying pan: for frying the plantains and cooking the beef steak

• Tongs: to safely handle the plantains while frying

• Paper towels: for draining excess oil from the fried plantains

• Plate: to flatten the fried plantains

• Spatula: for flipping the beef steak while cooking

• Mixing bowl: to combine mayonnaise and minced garlic

• Measuring cup: to measure the mayonnaise

• Garlic press: to mince the garlic cloves

Pre-cook the plantains: Peel and cut the plantains ahead of time, then store them in the fridge to save time when frying.

Marinate the beef: Season the beef steak with salt, pepper, and garlic in advance to enhance flavor and reduce prep time.

Use a food processor: Mince the garlic quickly using a food processor instead of chopping by hand.

Prepare toppings: Slice the tomato and shred the lettuce ahead of time, storing them in separate containers.

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