Jibarito (Puerto Rican Sandwich)

• portionen: 4 servings

Zutaten

SANDWICH

2 tablespoons olive oil

2 large onions, julienned ¼ inch thick

5 garlic cloves

3 cups water

2 tablespoons sazón

2 tablespoons All-Purpose Adobo (this page)

2 tablespoons distilled white vinegar

2 rib-eye round steaks, sliced super-thinly

Canola oil for frying

4 plátanos, peeled and sliced in half lengthwise; holding water seasoned with garlic powder

Kosher salt

Mayoketchup for slathering

Whole lettuce leaves of your choosing, well washed, for top- ping

2 heirloom tomatoes, sliced

4 slices American cheese

1 teaspoon garlic spread (such as Lawrys; optional)

MAYOKETCHUP

1 garlic clove

½ tablespoon granulated garlic

¼ teaspoon coarsely ground black pepper

¾ cup mayonnaise

¼ cup ketchup

½ teaspoon lemon juice

Anweisungen

Add the olive oil to a pot over medium-high heat. Add the onions and garlic cloves and sauté for about 3 minutes.

Stir in the water, sazón, adobo, and vinegar; turn the heat to low; and bring to a simmer.

Add the steaks and let simmer for 20 to 30 minutes, or until the beef is tender. While beef is cooking, make the Mayoketchup.

MAYOKETCHUP

If you're using a pilón, mash the garlic clove until it becomes a paste. Or, using a knife, smash the garlic clove and mince it as finely as possible. Place the fresh garlic in a bowl, add the granulated garlic, and stir to combine. Add the pepper, mayonnaise, and ketchup and stir to combine well, then stir in the lemon juice. Store in the fridge until ready to serve, or for up to 1 week. Once mayoketchup is make make the Plantanos

PLANTANOS

Fill a 10-inch cast-iron skillet with 2 inches of canola oil and place over medium-high heat. You want enough oil to cover the plátanos. Heat the oil until it registers 350°F on an instant-read thermometer. (Add a tiny piece of plátano; if the oil sizzles, it's ready for frying.) Add the plátanos in batches and fry for 5 to 8 minutes, or until fork-soft. Set them aside and turn off the heat.

Using a large plate, cast-iron skillet, baking sheet, large tortilla press, or cutting board (anything big enough to cover the plátanos), press down extremely hard on the plátano halves to flatten them. They must be as flat and wide as you can get them. This takes some finagling, because you might have to wiggle the plate (or whatever flattened surface you're crushing them with) while also pressing down.

Scoop the flattened plantains off the surface with a spatula.

Line a plate with paper towels and place near the stove. Bring the oil back to 350°F over medium-high heat. Add the plátanos again in batches and fry, this time for 3 to 5 min- utes, or until crispy.

Using tongs, transfer the plátanos to the prepared plate. Season with salt.

Just as you would a piece of bread for a sandwich, slather one side of each plátano with mayoketchup. Top four of the plátanos with the lettuce, tomatoes, cheese, beef, and onions from the braising liquid; let some of the juices come along with the meat. Cap with another plátano, mayoketchup-side down. Cut the sandwiches in half, horizontally, top with the garlic spread, if desired, and serve im- mediately.

Notizen

From: Diasporican by Illyanna Maisonet

Recommended by: Cult Flav. “Jibarito as soon as you possibly can, because it is one of, if not THE greatest sandwich ever invented.”