Jibaritos

Name: Jibaritos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Puerto Rican
Ingredients: 6 green plantains, peeled, sliced; 3 cups vegetable oil; 1 lb cooked shredded chicken or beef; 4 tbsp mayonnaise; 2 cups lettuce, shredded; 1 tomato, sliced; 1/2 tsp salt; 1/2 tsp garlic salt

Puerto Rican fried plantain sandwiches filled with savory meat, lettuce, tomato, and mayo, a beloved street food with crispy golden exteriors and tender, creamy interiors.

45 minMediumServes 4480 cal/serving

Puerto RicanLunchStovetopStandard

Ingredients

6 green plantains, peeled, sliced
3 cups vegetable oil
1 lb cooked shredded chicken or beef
4 tbsp mayonnaise
2 cups lettuce, shredded
1 tomato, sliced
1/2 tsp salt
1/2 tsp garlic salt

Instructions

1

Heat 3 cups vegetable oil in a deep pot or skillet to 350 degrees F.
2

Fry 6 peeled, sliced green plantains in batches 3-4 minutes per side until golden. Remove and drain.
3

While warm, flatten each using a tostonera or cup to 1/4-inch thick.
4

Season with 1/2 tsp salt and 1/2 tsp garlic salt.
5

Spread 4 tbsp mayonnaise on one slice.
6

Layer 1 lb cooked shredded chicken or beef, 2 cups shredded lettuce, 1 sliced tomato.
7

Top with another plantain slice to create a sandwich.
8

Serve immediately while warm and crispy.

Questions

How long does Jibaritos keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Jibaritos?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Arroz con Gandules side
Tumis Kangkung Stir-Fried Water Spinach side
Freekeh Salad salad

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