Jibarito
Jibarito Say it: hee-bah-REE-toh
Jibarito is a beloved Chicago sandwich born in the city's Puerto Rican community. Instead of bread, two crispy fried green plantain slices hold thinly sliced garlicky steak, melted cheese, lettuce, tomato, and onion. A tangy garlic mayonnaise ties it together. It's savory, crisp, juicy, and satisfying, often eaten for lunch or a casual dinner. The contrast of the starchy plantain and tender meat makes it a unique, craveable regional classic.
Jibarito
Jibarito
Pronounced hee-bah-REE-toh
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the plantain 'buns'
For the steak
For the garlic mayo
For assembly
Method
Peel the plantains. cut off the ends, score the skin lengthwise, and remove it. Cut each plantain into 4 equal pieces. Place the pieces in a bowl of salted water and soak for 10 minutes.
Make the garlic mayo. in a small bowl, stir together the mayonnaise, ketchup, minced garlic, lime juice, and salt until smooth. Refrigerate until ready to use.
Season the steak. in a small bowl, mix the olive oil, garlic, lime juice, oregano, cumin, salt, and pepper. Rub the mixture all over the steak and let it sit while you fry the plantains.
Fry the plantains. heat the vegetable oil in a deep skillet to 350°F (175°C). Drain the plantain pieces and pat them dry. Fry in batches for 4-5 minutes until lightly golden and just tender. Remove and drain on paper towels.
Flatten and refry. while still hot, place each plantain piece between two sheets of parchment paper and flatten to about 1/4 inch (6 mm) thick using a heavy pan or tortilla press. Return the flattened plantains to the hot oil and fry for 2-3 minutes more until crisp and deep golden brown. Drain on paper towels and sprinkle lightly with salt.
Cook the steak. heat a grill pan or heavy skillet over high heat. Cook the steak for 3-4 minutes per side for medium-rare, or until done to your liking. Let it rest for 5 minutes, then slice thinly against the grain.
Assemble the jibaritos. spread a generous layer of garlic mayo on two fried plantain discs. On one disc, layer sliced steak, top with a slice of American cheese so it melts, then add lettuce, tomato, and onion. Top with the second plantain disc and press gently. Serve immediately.
Regional variant: Jibarito de Pollo (Chicken Jibarito)
Replace the steak with 1 lb (450 g) boneless, skinless chicken breast or thighs. Season with the same garlic-lime mixture and grill or pan-fry until cooked through (165°F/74°C). Slice and assemble the sandwich exactly the same way.
Cook's notes
- Use very green, firm plantains; ripe ones are sweet and will not crisp properly.
- Double-frying the plantains is essential for the right crispiness.
- Flatten the plantains while they are still hot—they become more pliable and less likely to crack.
Serve with
Extra garlic mayo, hot sauce, and a cold beer or Malta (malt soda).
Make ahead and storage
The garlic mayo can be made up to 3 days ahead. Fried plantains are best fresh; steak can be cooked and sliced ahead, then reheated before assembling.
