Jibarito

Name: Jibarito
Ingredients: 2 cups vegetable oil for frying; 1 green plantain, peeled and halved lengthwise; 2 tablespoons vegetable oil; 1 clove garlic, minced; 4 ounces beef skirt steak, cut into thin strips; 1/4 medium yellow onion, thinly sliced; 1 pinch cumin; 1 pinch dried oregano; 1 tablespoon mayonnaise; 1 slice processed American cheese, cut in half; 2 slices tomato; 3 leaves lettuce

12 ingredients

4 steps

Ingredients

2 cups vegetable oil for frying
1 green plantain, peeled and halved lengthwise
2 tablespoons vegetable oil
1 clove garlic, minced
4 ounces beef skirt steak, cut into thin strips
1/4 medium yellow onion, thinly sliced
1 pinch cumin
1 pinch dried oregano
1 tablespoon mayonnaise
1 slice processed American cheese, cut in half
2 slices tomato
3 leaves lettuce

Directions

1

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.
2

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.
3

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.
4

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!