Jibaritos Recipe
Make Jibaritos Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Plantains & Preparation
Seasoned Steak
Toppings & Assembly
Method
Plantains & Preparation
- 1
Peel the plantains
Using a sharp paring knife, cut off both ends of each plantain and make a shallow lengthwise slit through the skin. Pry the skin open with your fingers and remove it. Rinse any residual starch and pat the plantains dry with paper towels.
- 2
Slice for frying
Slice each peeled plantain lengthwise into 1/4- to 1/3-inch thick slices to create long flat 'breads' roughly the length of the plantain (two to three slices per plantain, depending on size). Keep slices uniform for even frying.
- 3
Fry the plantain 'breads' (first fry)
In a heavy skillet or Dutch oven, add enough vegetable oil to reach about 1/3 inch deep and heat over medium-high until shimmering and about 350°F (175°C). Fry the plantain slices in batches for 1–1 1/2 minutes per side until lightly golden but still pliable. Use tongs to flip. Drain on paper towels and sprinkle lightly with 1/2 tsp salt while hot.
- 4
Press/flatten (optional)
If you prefer flatter, sandwich-like jibaritos, press each fried slice between two flat sheets (a plate and a towel) or use a heavy spatula while still warm to flatten slightly. Let cool for 3–4 minutes.
- 5
Crisp the plantain 'breads' (second fry)
Return oil to 375°F (190°C). Fry the cooled/pressed plantain slices a second time for 30–60 seconds per side until golden-brown and crisp at the edges. This double-fry yields a tender inside with a crisp exterior. Drain on paper towels and season with remaining 1/2 tsp salt.
Seasoned Steak
- 6
Marinate
Combine minced garlic, 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish. Add the steak and turn to coat. Let marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours (bring to room temperature before cooking).
- 7
Cook the steak
Heat a cast-iron skillet or grill pan over high heat until smoking slightly. Add the steak and sear 3–4 minutes per side for medium-rare to medium (thickness dependent). Use an instant-read thermometer: 130–135°F for medium-rare, 140°F for medium. Remove steak and let rest on a cutting board for 8–10 minutes.
- 8
Slice thinly
Against the grain, slice the steak thinly into bite-sized strips for easy sandwich assembly.
Toppings & Assembly
- 9
Make garlic mayo
In a small bowl, mix 1/2 cup mayonnaise with 1/4 tsp garlic powder and 1 tsp hot sauce (optional) until smooth. Adjust salt to taste. This will be spread on the plantain 'breads'.
- 10
- 11
Assemble the jibaritos
Spread about 1 tablespoon of garlic mayo on one side of a plantain 'bread'. Add a generous layer of sliced steak (about 3–4 oz per sandwich), top with 1–2 slices of cheese (or melted cheese), a handful (about 1/2 cup) shredded lettuce, and 2–3 tablespoons sliced tomato. Spread mayo on another plantain 'bread' and place mayo-side down to close the sandwich.
- 12
Serve
Cut each assembled jibarito in half on the diagonal, if desired. Serve immediately while the plantains are warm and slightly crisp. Serve with extra hot sauce or lime wedges on the side.