JIBARITO
Authentic Puerto Rican sandwich that my family can't get enough of. Wonderful because there is NO bread involved!!!
Provided by LOSTNBFE29
Categories World Cuisine Recipes Latin American Caribbean
Time 25m
Yield 1
Number Of Ingredients 12
Steps:
- Heat 2 cups vegetable oil in a large, deep skillet or deep fryer to 350 degrees F. Place plantain halves in the oil and cook 1 to 2 minutes, until they float. Remove from oil and drain on paper towels.
- Place plantain halves between 2 cutting boards. Press to flatten. Place the flattened plantains back in the oil and cook for 2-3 minutes, until golden brown. Drain on paper towels.
- Heat 2 tablespoons of oil in a large skillet. Add the garlic, skirt steak, onion, cumin and oregano. Cook, stirring frequently, until steak is cooked through.
- To serve, spread mayonnaise on one of the plantain slices. Top with cheese, steak and onion mixture, lettuce, and tomato. Place the other plantain half on top to form a sandwich. Cut in half and serve!
Nutrition Facts : Calories 1219.5 calories, Carbohydrate 65.4 g, Cholesterol 67.6 mg, Fat 100.4 g, Fiber 6.1 g, Protein 23.6 g, SaturatedFat 20.8 g, Sodium 550.9 mg, Sugar 30.3 g
JACK & GUAC JIBARITO
If you've got green plantains, you can make delicious jibaritos filled with bacon, cheese and creamy garlic-avocado mayo.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix avocado, mayo and garlic until blended.
- Heat oil in large skillet on medium heat. Add plantains; cook 3 min. on each side or until tender and lightly browned on both sides. Use slotted spoon to remove plaintains from skillet; drain on paper towels. Flatten plantains with back of spatula to 1/4-inch thickness; return to skillet. Cook 1 min. on each side or until golden brown on both sides. Remove from skillet; drain on paper towels.
- Spread avocado mixture onto 4 plantain slices; top with lettuce, tomatoes, bacon, cheese and remaining plantain slices.
Nutrition Facts : Calories 480, Fat 33 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 10 g
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