Crunchy Beef "Jibarito" Sandwich
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1 pound lean-cut beef, cut in fine strips
1 pinch cumin
1 pinch dried oregano
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil
1 garlic clove, pressed
2 plantains, peeled and sliced in half lengthwise
1 garlic clove, chopped
2 tablespoons sunflower or vegetable oil, for frying
1 tablespoon mayonnaise
1 tablespoon ketchup
4 slices American cheese, cut in half
4 lettuce leaves, cut in half
½ onion, julienne cut
2 tomatoes, sliced
1 avocado, sliced
- In a bowl, mix all the spices with the lean-cut beef and let marinate in the fridge for at least an hour.
- Cut off the tips of the plantains and make a small cut in the peels to remove them.
- Cut the plantains in half and then cut each section in half again lengthwise to make long and flat strips.
- Pour 2 tablespoons of sunflower or vegetable oil in a pan over medium heat. When the oil is hot, add the plantain strips and fry until browned, about 3-5 minutes.
- Once browned, pull the plantain strips out of the oil and press them down between two plates or with a heavy object to flatten them. Then place the flattened plantains in oil to fry again over high heat until crunchy, about 1-2 minutes.
- Remove the plantain strips and let drain on paper towels to get rid of excess oil.
- Preheat another pan on low heat, add 2 tablespoons of vegetable oil, and cook the meat until desired tenderness. The suggested time is 1-2 minutes for soft and juicy meat.
- Whisk together the mayonnaise and ketchup and spread mixture on the plantain tops.
- Top the plantain with steak, lettuce, tomato, cheese, onion, avocado, and a second plantain top. Now you have a crunchy and delicious Puerto Rican Jibarito sandwich!
This sandwich goes great with homemade French fries and a side salad.