The Jibarito sandwich is the Puerto Ricans version of a steak sandwich! I grew up eating this sandwich only when guest came over. It’s one of those unique dishes my mom use to make for small get togethers to primarily show off her cooking skills in front of her guests.

 

All the recipes I have posted so far are perquisites for future dishes including this one! We will be using all of them to create this amazing multipurpose sandwich!

The great thing about this sandwich is that you can use any meat as your base as long as they’re thin sliced. You can do pernil, chicken, tilapia, sliced deli meats and there’s even a vegan option! It’s made with Maduros! But for this recipe we are going to keep it old school, the OG version.

 

But before we start you already know what time it is!

 

The History of the Jibarito

Now, the history of this version of the jibarito is short, there’s an older version called the Jibarito envuelto but that’s a whole different recipe. While doing my research I learned that it was invented by a Chicago based, Puerto Rican chef named Juan Figueroa in 1996. Its relatively new! I was in denial and like any normal person I needed to verify, so I called my mom. She confirmed that it’s a new recipe! One day while reading El Diario she came across an article about the sandwich and ever since she made it, she was hooked. Now, Figueroa says he invented the sandwich and another man named Jorge Muñoz claims he invented the sandwich in 1991 in Aguada, Puerto Rico. I personally don’t want to get involved in this sandwich war, so I’m going to mind my business and just show you how I make it.

 

Here we go!

 

Intermediate Recipe: But I taught you the tools, we’re just now using them all together.

Preparation: I day in advance

Cooking time: 45 mins

Ingredients:

1.     Flank steak (any thin sliced steak works)

2.     Large plantains (1 plantain for 1 sandwich)

3.     White onion

4.     Hass Avocado

5.     Ice burg lettuce (Romaine is fine)

6.     Large tomato

7.     Garlic

8.     Mayokechu

9.     Mojo

10.  Bowl with Salt water

11.  Sazon

12.  Adobo

13.  Olive oil

Materials:

1.     Large pot to fry in

2.     Sautee pan

3.     Napkins

4.     Tupperware

5.      Knife

6.     Tostones recipe

 

First things first, rinse your steak in cold water and place them on a tray with napkins to dry. Pat excess water off with a napkin and transfer the steak into your Tupperware. Taste your mojo before adding it to your steak, that way you can tell if you’ll need any more seasoning. Pour enough mojo to cover each steak entirely. Then add 1 packet of Sazon, and 1 teaspoon of Adobo. (You can add more Adobo, just remember that Adobo is salty and Flank steaks are thin. They take up flavor quickly.) Mix your steaks well into the marinade and leave them over night.

The easiest thing to do would be to follow my Tostones recipe before cooking your steak. Instead of cutting the Plantain in 1-inch diagonals, all you’re going to do is cut your Plantain in half. I provided a picture just in case. Some people make the mistake of cutting them the long way. That’s a big no no! All that’s going to give you is a narrow and thin Toston.

 In the salt water you’re going to add smash garlic this time! Leave your peeled plantains in that salt and garlic water for at least 30 minutes. 

Once the 30 minutes have passed, let your plantain dry on napkins. Fry your plantain for the first time to a lightly golden color, smash it lightly. Make sure it’s not too thin so it doesn’t break. You want it thick enough to hold the contents of the sandwich.

Fry them for the second time until a more golden color, place them on your napkin and season with salt while still hot.

 

Slice your onions.

 

Place your sauté pan over medium low heat. Add olive oil and let it get hot. Add your steak cooking about 3 minutes on one side. When you flip your steak add your onions on top, cover and cook another 5 mins. Make sure to check your steak because thinner slices cook faster, and you don’t want your steak to get dry.

 

While the steaks cook, grab your Hass Avocado and smash it. Add salt and pepper to taste. Wash and slice your tomatoes and break off Iceberg leaves. Wash them well. 

Once your steak is done place it on a cutting board and let it rest a bit.

 

Let’s assemble the sandwich!

Grab one Toston and smear your Avocado smash.

Place your sliced tomatoes, and lettuce.

Add your steak with onions.

(cheese Optional, but not necessary)

 Grab your other toston and smear mayokecu on that side.

Top with the last Toston, cut in half.

Drizzle with more Mojo and Enjoy!

 

 

 

 

 

 

Cite

Jibarito. (2021, March 13). Retrieved March 19, 2021, from https://en.wikipedia.org/wiki/Jibarito