Jibarito

Recipe View 5 mins Heat 2 cups vegetable oil in a large, deep skillet or deep fryer to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 2 mins Carefully place plantain halves in the hot oil and cook for 1 to 2 minutes, until they float and are lightly golden. Remove from oil and drain on paper towels. (2 minutes)

Recipe View 2 mins Place plantain halves between 2 cutting boards lined with parchment paper to prevent sticking. Press firmly to flatten into a tostone shape. (2 minutes)

Recipe View 5 mins Place the flattened plantains back in the hot oil and cook for 2-3 minutes, until deeply golden brown and crispy. Drain on paper towels. Season immediately with salt. (5 minutes)

Recipe View 10 mins Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the minced garlic, skirt steak strips, thinly sliced onion, cumin, and dried oregano. Cook, stirring frequently, until the steak is cooked through and the onions are softened, about 5-7 minutes. Season with salt and pepper to taste. (10 minutes)

Recipe View 5 mins To assemble the Jibarito, spread mayonnaise evenly on one of the fried plantain slices. Top with half of the cheese (if using), the cooked steak and onion mixture, lettuce leaves, and tomato slices. Place the remaining plantain half on top to form a sandwich. (5 minutes)

Recipe View Cut the Jibarito in half (optional, but makes it easier to handle) and serve immediately while the plantains are still crispy!