You guys. What we’ve got here is life changing. I know I’m always excited to gab about food and LLP’s newest creations but I am especially excited to talk about this one.
Let me start from the beginning. A couple weeks ago I went to this restaurant with coworkers called Cafe Laguardia. I knew I was going to like it as soon as I walked in because it was full on tacky animal print. Which I am so into. So my coworkers had been here before therefore they knew we had to order Cuban Nachos (2 orders in fact). They are like little nacho stacks but made with tostones instead of chips. Until 2 weeks ago I wouldn’t have been able to tell you what a tostone was but now these bites of heaven pretty much consume my life. Fried plantains my friends, fried plantains.
Sidenote…I also had a few coconut mojitos and basically fell in love but that is a post for another day. Anyways, after the Cuban Nachos I was determined to pick an item on the menu with tostones because I wanted more. Even though I was at an authentic Cuban restaurant I ended up ordering a Puerto Rican sandwich. #noregrets
A jibarito is a sandwich made with 2 tostones in place of bread. I think it can be made with any type of meat but the one I ordered was skirt steak. Oh my word was it good. Beyond good actually. After that life changing dinner I immediately googled jibarito to learn more about these Puerto Rican sandwiches…and wouldn’t you know they originated right here in Chicago! Humboldt Park I believe. Why had I never had one before?!?!
The next weekend we decided to make homemade jibaritos and they turned out ah-mazing. Even better, they are not hard at all!! Cliff made fun of me for this recipe. His words exactly…”why do you always insist on putting fruit in everything!” Is a plantain even fruit? I don’t know. But he scarfed down his jibarito so I don’t think he minded.
Now I just need to learn how to make a coconut mojito and I’m set for life.
Here’s what you’ll need
Start by seasoning the skirt steak
Soften the onions first, then add the steak
Heat oil and fry the plantains
We used a cutting board and plate tp flatten them, but you can get creative
Now for the second fry!
Time to build the jibarito.
It’s messy but oh so good!!!
Skirt Steak Jibarito
Ingredients
- 4 cup vegetable oil, for frying
- 1 tbsp olive oil
- 1 tbsp butter
- 2 green plantains, cut in half
- 1/2 yellow onion, sliced into half moons
- salt and pepper, to taste
- pinch of chipotle chili powder
- 1/2 pound skirt steak
- 1 beefsteak tomato, thinly sliced
- 1 clove garlic, minced
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1/4 tsp chipotle chili powder
- 1/4 tsp cumin
- salt and pepper, to taste
Instructions
- Season the steak lightly with salt, pepper, chipotle chili powder and minced garlic. Let sit for a few minutes to absorb the flavors.
- Meanwhile, heat vegetable oil in a Dutch oven to 375 degrees F. Fry the 4 plantain halves until they float to the surface, about 2 minutes. Drain on a paper towel. Using 2 flat surfaces (we used a cutting board and the bottom of a plate), press plantains to flatten. Refry each flattened plantain, until golden, about 4 minutes. Season lightly with salt right after removing from oil. Set aside on a paper towel.
- In a medium pan, heat olive oil and butter and cook the onions until softened, about 4-5 minutes. Add the steak to the pan and cook a couple minutes per side, depending on how you prefer your steak. Allow the steak a few minutes to rest before cutting it into thin slices.
- In a small bowl, stir together mayo, garlic and seasonings until combined.
- To build your jibarito, spread a little bit of spicy mayo on 1 tostone (fried plantain) then top with onions and steak. Place 2 tomato slices on top then the other tostone.
- Serve immediately.