Jibarito Sandwiches Originated in Chicago
Jibaritos are a Chicago recipe with ties to Puerto Rico. Juan “Peter” Figueroa created this plantain and steak sandwich in his Borinquen Restaurant, which was located in the Puerto Rican enclave of Humboldt Park in Chicago, Ilinois. Using ingredients common to traditional Puerto Rican meals, he combined them into a hearty sandwich, which he then named after the beloved countryside dwellers of Puerto Rico: jibaros.
Classic Flavors in Jibarito Sandwiches
Puerto Rican cuisine is known for its vibrant and bold flavors. The steak for these jibaritos is marinated in a lime and garlic marinade that is popular in Puerto Rican recipes. Allow the steak to marinate for at least 1 hour before pan frying them to get the most flavor in your sandwiches, but no longer than 12 hours (or overnight) as it tends to become tough when marinated too long. Adobo is an all-purpose seasoning that gives your dishes tons of flavor with minimal effort. It’s a salt-based spice blend that has heavy notes of garlic, onion, pepper, and cumin. You can make your own at home or purchase it pre-made in bottles. It’s usually located in the Hispanic foods section of the grocery store.
The Base of a Jibarito: Tostones
One of the key components in a jibarito sandwich is the absence of a traditional bun. Instead of using bread to hold the substantial fillings, the sandwich is made with thick twice-fried green plantains, called tostones. Plantains are the larger, starchier cousins of yellow bananas. Usually, they are sold individually, not in bunches. Selecting the perfect plantains for this recipe is easier than you may think: look for bright green plantains that are firm like a potato when pressed. If your plantains have a bit of yellow on the peel, that’s okay, just avoid any that are mostly yellow or have darkened to black, as they will be too sweet and soft for this recipe. To prepare them for the recipe, you first need to peel them. If you’re preparing these jibaritos for big appetites, you can slice a plantain down its length and use one per sandwich. For smaller appetites, cut the plantain in half across its girth, then slice the halves in half lengthwise to create 4 slabs.
Jibarito Sandwich Toppings
The most popular toppings for jibaritos are green leaf lettuce, tomatoes, red onions, and mayo-ketchup. Cheese is added to discretion, but my family of cheese lovers can’t go without a few slices of mozzarella or gouda on our jibaritos. You might like to add some of these to your sandwiches:
Crisp dill or bread and butter pickle slices Ripe avocado slices Potato matchstick chips (found in the chips section of the grocery store) A little heat in the form of hot sauce or a spicy relish
Jibarito Sandwich Variations
Jibarito sandwiches are a three napkin (or more) type of meal. Things can get a little messy when you’re eating them, which is why I prefer to make mine with whole ribeye steaks instead of sliced meat. If you prefer the sliced meat version, you can swap the ribeyes in this recipe with flank steak, cooked to medium and sliced across the grain. Some other meat options:
Skirt steakBoneless, skinless chicken thighs or breastsSliced roast beef
For a vegetarian version of the jibarito, consider marinating portobello mushrooms or jackfruit with this recipes marinade before cooking.
Try These Beloved Puerto Rican Recipes
Pastelón (Plantain Lasagna) Bacalao Guisado (Salt Cod Stew) Salmorejo (Stewed Crab With Tomatoes and Rice) Trembleque (Coconut Pudding) Recaito (Green Cooking Base)
This recipe calls for 1 1/2 tablespoons of adobo seasoning. Feel free to use 1 tablespoon for a lower sodium option.
Juice of 3 medium limes (about 1/3 cup) 1/4 cup vegetable oil 4 cloves garlic, mashed to a paste 1 1/2 tablespoons adobo (homemade or store-bought) 2 teaspoons onion powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon black pepper 2 pounds boneless, thin-cut ribeye steaks (about 4 thin-cut steaks)
For the mayo-ketchup
1/2 cup mayonnaise 1/3 cup ketchup Juice of 1 lime (about 1 1/2 teaspoons) 1 teaspoon granulated garlic 3/4 teaspoon adobo (or kosher salt)
For the jibarito sandwich
4 medium green plantains Vegetable oil, for frying plantains 4 to 8 slices mozzarella cheese Green leaf lettuce leaves 1 ripe beefsteak tomato, sliced 1/2 red onion, thinly sliced in rings
Cover the mixing bowl and refrigerate the mayo-ketchup until you’re ready to assemble the sandwiches. The mayo-ketchup can be prepared 5 days in advance and stored in the refrigerator. Once the plantain is peeled, slice it in half down its length. Repeat with the remaining plantains. While you’re waiting for the oil to heat, prepare a draining station by placing a cooling rack over a sheet pan, or line a sheet pan with paper towels to absorb the frying oil. Set your oven to “warm” to hold the tostones once you’re done frying them. Fry the plantains for 2 minutes, then use a pair of tongs to carefully flip them over. Fry the plantains for another 2 minutes, or until the tip of a knife slides in and out of the plantain with no resistance. Remove the plantains from the oil using tongs and place onto the sheet pan to absorb any extra oil. Repeat with the second batch of plantains. Place the plantain slab on a cutting board and lay a piece of parchment or wax paper over it. Press the plantain with a heavy pan (a cast iron skillet works well for this) to smash to a thickness of 1/3 inch. Slide a knife or thin spatula to separate the bottom of the plantain from the cutting board and return it to the rack. Smash the remaining plantains until they are all flat. Fry the plantains for 2 minutes on each side or until the edges are slightly brown and the exteriors are crispy. Remove the tostones from the oil using a pair of tongs and set them on the rack to drain while you fry the remaining plantains. Once all of the tostones are fried, place the sheet pan in the oven to keep warm while you sear the steaks. Carefully, lay the steaks in the pan and use your fingers or a pair of tongs to press it down onto the skillet’s surface. This contact ensures an even sear. Sear the meat for 4 minutes (for medium-rare). Use a pair of tongs to flip the steaks to the other side and sear for another 4 minutes. Serve the jibarito immediately. Did you love the recipe? Leave us stars below!
