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You are here: Home / At Home with Rebecka / Jibarito (hee-bah-ree-to) with Flatiron Steak, Bacon Jam and Spicy Hot Sauce Sandwich-RECIPE #2

May 23, 2016

Jibarito (hee-bah-ree-to) with Flatiron Steak, Bacon Jam and Spicy Hot Sauce Sandwich-RECIPE #2

Jibarito is a Puerto Rican style sandwich, made with flattened, fried green plantains instead of bread. This Jibarito sandwich recipe is packed with flatiron steak, bacon jam, and spicy hot sauce!

 

Jibarito (hee-bah-ree-to) with Flatiron Steak, Bacon Jam and Spicy Hot Sauce Sandwich-RECIPE #2

Saucy Mama 2016 logo
The Submission Window is now OPEN for the Saucy Mama’s 2016 Recipe Contest. Hosted by Barhyte foods a PREFERRED QUALIFYING EVENT for the World Food Championships.

Pendleton, Ore. (March 3, 2016)- Barhyte Specialty Foods is excited to announce the creation of “Team Saucy Mama”, which will be competing at the 2016 World Food Championships (WFC) in November in Orange Beach, Alabama. The team is made up of some of the most extraordinary home cooks in the US, and each one is striving to compete in the Final Table at WFC, where one person is crowned World Food Champion and receives a $100,000 grand prize.

Saucy Mama has offered three competitor spots on the team. Two of these spots are already claimed, as last year’s WFC Saucy Mama competitors earned their way to the Top 10 round and were prequalified to compete again this year.

Only one spot remains on Team Saucy Mama with 25 of the Sauciest home-cooks are vying for coveted LAST SPOT!

Thank you TEAM SAUCY MAMA for choosing me I as one of the top 25 to compete for the LAST SPOT!!!

So what does the Saucy Mama Recipe Contest champion win?

  • A World Food Championship Golden Ticket
  • WFC registration and entry fees paid for 2016 WFC
  • $1000 Travel Stipend: for WFC expenses (Nov. 8-15)
  • $200 Spending Cash: to have FUN in Orange Beach Alabama

Most importantly…a First Place win with Team Saucy Mama offers home-cooks like myself, the ability to vie for cash prize(s) to offset the cost associated with Food Sport. Thank goodness for Sponsors that offer WFC Preferred Qualifier Contests!!

In addition to competing for a place on Team Saucy Mama, Team Just A Pinch has invited me to return to represent them at the 2016 Bacon World Food Championships, in Orange Beach, AL. They have offered to pay my entry fees as a result of my 4th place win in last years competition ($300.00). Thank you Just A Pinch!!

Since I’m competing in the Bacon Category again this November, you’ll notice a BACON recipe theme throughout all of my WFC Contest recipe submissions.

Jibarito Flatiron Steak Sandwich

Jibarito Flatiron Steak Spicy Sauce

My SECOND recipe submission for the coveted LAST SPOT on Team Saucy Mama…

Jibarito (hee-bah-ree-to) with Flatiron Steak, Bacon Jam and Spicy Hot Sauce Sandwich

Category: BACON or STEAK

The jibarito (pronounced hee-bah-ree-to), is a Puerto Rican style sandwich made with flattened, fried green plantains instead of bread. Traditionally served with garlic-flavored mayonnaise, and a filling that typically includes meat, cheese, lettuce and tomato. The original jibarito had steak filling, and that remains the usual variety, but other ingredients, such as chicken and pork, are common. (SOURCE: Wikipedia)

Jibarito Smash1

Making Plantains for Jibarito Sandwich

My version of the Jibarito utilizes three (3) Saucy Mama products that make this bread-less sandwich, a mouthful of amazing!

  1. Saucy Mama Backyard Brat mustard adds delicious grainy kick to the delectable bacon jam.
  2. Orange Habanero Wing Sauce is combined with
  3. Lime Chipotle Marinade to act not only as the Flatiron Steak marinade, but to build a super flavorful spicy hot sauce for the final touch!

This Jibarito is the BEST sandwich creation I’ve ever made or tasted!! I hope you like it as much as I do!!

History of the Jibarito

Chicago restaurateur Juan “Peter” Figueroa introduced the jibarito at Borinquen Restaurant, a Puerto Rican restaurant in the Humboldt Park neighborhood, in 1996, after reading about a Puerto Rican sandwich substituting plantains for bread. The name is a diminutive of Jíbaro and means “little yokel”.

The sandwich’s popularity soon spread to other Latin-American restaurants around Chicago, including Mexican, Cuban and Argentinian establishments, and jibaritos now can be found in some mainstream eateries as well.

Related sandwiches
Other Latin American sandwiches served on fried plantains predate the jibarito. They include a Colombian cuisine specialty called a patacones and a 1991 invention by Jorge Muñoz and Coquí Feliciano served at their restaurant, Plátano Loco, in Aguada, Puerto Rico. Source: Wikipedia

Jibarito Flatiron Steak with Spicy Sauce

smashed plantains for a Jibarito

Jibarito (hee-bah-ree-to) with Flatiron Steak, Bacon Jam and Spicy Hot Sauce
2016-04-14 23:40:18
Serves 2
The jibarito (pronounced hee-bah-ree-to), is a sandwich Puerto Rican Style sandwich made with flattened, fried green plantains instead of bread, garlic-flavored mayonnaise, and a filling that typically includes meat, cheese, lettuce and tomato. The original jibarito had a steak filling, and that remains the usual variety, but other ingredients, such as chicken and pork, are common. It's difficult to take a traditional comfort food from any country and make it better than the original but that's exactly what happened with this recipe creation. This is the BEST sandwich creation I’ve ever made or tasted!! Three (3) Saucy Mama products take this dish over the top with flavor and style. Saucy Mama Backyard Brat Mustard adds a super grainy mustard kick to the delectable bacon jam. Orange Habanero Wing Sauce is combined with Lime Chipotle Marinade act not only as the Flatiron Steak marinade but build a super flavorful spicy hot sauce for the final touch.
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Prep Time
10 min
Cook Time
25 min
Total Time
25 min
Prep Time
10 min
Cook Time
25 min
Total Time
25 min
RECIPE INGREDIENTS
  1. 2 green plantains
  2. 1/4 cup coconut oil
  3. ¼ cup vegetable or peanut oil
  4. 1/2 pound of Flatiron Steak, marinated and Grilled (cut very thin sliced)
  5. 1/2 red onion
  6. 1/2 tsp. salt
  7. 1/2 tsp. pepper
  8. 1/2 tsp garlic (or to taste)
  9. 1/2 avocado
  10. sliced tomato
  11. lettuce
  12. 1 bunch cilantro
  13. ¼ cup cotija cheese
MARINADE
  1. ¼ cup Saucy Mama Orange Habanero Wing Sauce
  2. ¼ cup Saucy Mama Lime Chipotle Marinade
  3. 1 teaspoon minced garlic
  4. ½ teaspoon cayenne pepper
  5. Juice from 1 whole lime
  6. ¼ cup olive oil
  7. Salt and Pepper
  8. 1 tablespoon Chopped fresh cilantro
BACON JAM
  1. 5 slices thick cut bacon (about ¼ pound)
  2. 1 medium white onion, sliced thinly
  3. 1 tablespoon brown sugar
  4. 1 heaping tablespoon Saucy Mama Backyard Brat Mustard
  5. 2 tablespoon water
SPICY HOT SAUCE
  1. ¼ cup hot water
  2. ¼ cup butter
  3. ¼ cup Saucy Mama Habanero Wing Sauce
  4. ¼ cup Saucy Mama Chipotle Marinade
  5. Reserved marinade (from what is left after marinating the steak
Instructions
  1. MEAT
  2. Season Flatiron steak with marinade, for at least 15 minutes at room temperature. Can be marinated overnight. (While steak is marinating, make plantains) Remove meat from marinade and cook on hot grill until medium rare. Rest for 10-15 minutes before slicing very thinly.
  3. Be sure to reserve leftover marinade from meat for sauce!
  4. PLANTAINS
  5. Heat up the mixture of coconut and vegetable oil in a medium pan, temperature staying around 325 degrees. Peel your plantains by scoring each side lengthwise, to the flesh with a sharp knife. Plantains are very forgiving so don’t worry if you cut into the flesh. Cut them in half, and add them to the hot oil. (If making mini’s cut plantains in half again) Fry until they are golden yellow, about 2-4 minutes on each side. (greener plantains take a little longer to get soft but are better for the recipe) Using tongs, flip and move plantains around. Press the to see if it is soft enough to “smash”. If the plantain isn’t budging, leave in for a little longer. Remove from pan and drain on paper towel.
  6. Place plantains on a cutting board or flat surface. With a second cutting board, (I used a heavy cast iron skillet) push down on the plantains to flatten them. You can make them as thick or thin as you would like, but if you make them too thin… they may fall apart (1 /4 to 1/2 an inch thick) Once flattened, place plantains back into the hot oil to fry 2-4 minutes on each side. Once they start to brown, use tongs to remove plantains from the oil and place on paper towels to drain oil. For a super crispy plantain, cook longer.
BACON JAM
  1. In a medium cast iron pan, cook 5 slices bacon till crisp. Remove bacon to plate and crumble or chop, reserve for later. Sauté sliced onions over medium heat in bacon fat until caramelized (about 10 minutes) add brown sugar, Saucy Mama Backyard Brat Mustard and cook for 5 minuets. Add 2 tablespoons hot water and return cooked bacon to pan. Cook additional 3-5 minutes until very thick. Remove bacon jam from pan and set aside until ready to use.
SPICY HOT SAUCE
  1. Deglaze the pan with ¼ cup water, scrapping all the browned bits from the pan. Add leftover marinade, ¼ cup Orange Habanero Wing Sauce, ¼ cup Chipotle Lime Marinade, ¼ cup butter. Bring to a boil, reduce heat and cook for 3-5 minutes.
  2. MAKE THE JIBARITO
  3. Place the cooled plantains on a plate, spread each with bacon jam.
  4. Layer plantains with slices of thin cooked meat, onions, tomatoes, Avocado, cilantro and lettuce. Drizzle Spicy Hot Sauce over the top. Sprinkle crumbled Cotija cheese over each sandwich and top off with another slice of plantain to make sandwich.
By Rebecka Evans
https://athomewithrebecka.com/
jibarito...need one NOW!!

Jibarito…need one NOW!!

Filed Under: At Home with Rebecka, Cooking Contest, Entrees Tagged With: #FoodChamp, #WFC2016EliteQualifyer, At Home with Rebecka, Barhyte foods, Cuban Sandwich, Cuban Street Food, Jibarito, Jibarito Recipe, Plantains, Saucy Mama, Saucy Mama Recipe Contest 2016

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Comments

  1. Kim says

    May 23, 2016 at 8:58 AM

    You had me at plantains. 🙂 My mouth is watering!!

    Reply
    • athomewithrebecka says

      May 23, 2016 at 2:46 PM

      I love plantains too. They’re so nutritious and delicious when cooked to golden brown. This is my new favorite sandwich!! Thank you!

      Reply

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MEET REBECKA

Welcome! This has been my little blog home since 2010.

I'm a wife, mom, grandmother, and an award-winning competitive cook.

I'm living my best life; a culinary journey of comfort and style in Houston, Texas

I'm so happy you're here.

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For the love of Alphabet noodles here’s a big bo For the love of Alphabet noodles here’s a big bowl of Alphabet Chicken  Corn Soup.

I like the noodles better than the broth so I make mine, noodle heavy! If you prefer more broth just add another 8 ounces liquid and more seasoning. 
RECIPE:
1 7-ounce package alphabet noodles
16 ounces chicken stock
1 cup chopped roasted chicken breast
1 chicken bullion cube
1/2 cup cooked frozen corn
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chopped fresh Italian parsley
2 tablespoons butter

In a medium stock pot, bring chicken stock to a boil. Add bullion cube and stir until dissolved. Add alphabet noodles and stir. Cook until noodles are tender, about 10 minutes. Add corn and chicken cubes. Mixture will be thick.

Add butter, salt and pepper. Stir until butter is melted. 

Season with more salt and pepper to taste.
ENJOY 😉 

#alphabetsoup #chickennoodlesoup #comfortfoodsrock #blastfromthepast
THERE’S NOTHING MORE EVOCATIVE THAN THE SMELL OF THERE’S NOTHING MORE EVOCATIVE THAN THE SMELL OF SUNDAY ROAST… 

I can’t be the only one who feels a sense of comfort in the unctuous smell of cooking pot roast? 

Tell me about your favorite Sunday Roast memories and recipes in the comments below and stop by my blog for my heartwarming recipe - Rebecka’s Sunday Roast. 

Recipe link in Bio

You can also find the recipe in this months @fyi50plus Magazine - At Home with Rebecka Recipe Column.
Stay safe, eat well! 

#athomewithrebecka #fyi50plus #roastbeef #sundayroastdinner #beefcouncilofamerica #instafood #deliciousfoods #recipes
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Link to recipe in BIO.

#lemoncurdrecipe #lemoncurdtartlets #microwavelemoncurd #deliciusfood😍 #dessertfortheholidays #meyerlemonrecipes #athomewithrebecka #perfectlyplated #artofplating #f52grams #instafood
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RECIPE:
3-4 small apples cored and cut in half
1 can refrigerated cinnamon rolls (8 rolls w icing)
1 cup butter, divided
1 cup sugar
1 teaspoon cinnamon
1 (12 fluid ounces) canned orange soda

1. Preheat oven 350F.
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3. Cut apples in half and remove cores with a melon baller. Open cinnamon rolls and gently unwind until flat, on a pice of waxed paper.
Place another pieces of waxed paper over the dough. Using a rolling pin, gently roll dough so it’s about 1/4 inch thick. Cut into equal squares.
4. Fill each apple with a dollop of butter then lay a piece of dough over the cut side and wrap apple in dough. The dough won’t reach around the entire Apple, this is fine. Place wrapped apples in cast iron pan
5. Melt butter and sugar in a small sauce pan. Add the orange soda and mix to combine. Pour warm mixture over apple dumplings.
6. Cover and bake for 35-45 minutes, or until Golden brown
Drizzle cooked apples with icing and serve warm.
ENJOY!!
#pantryraid #cookwithwhatyouvegot #appledumplings delish
I’m playing mad scientist in the kitchen today u I’m playing mad scientist in the kitchen today using up pantry items to make Old Fashioned Apple Dumplings. 
 
The recipe calls for crescent rolls but we ate those at Thanksgiving. Good news, I had a can of cinnamon rolls which I think will do the trick! The Recipe also calls for a can of Mountain Dew (TM) soda. I didn’t have that either so I’m substituting Sunkist Orange soda. That should work!? 

Risky?? Naw!

I’m excited because  they already smell divine! Stay tuned for the reveal.
Let me know in the comments below what kinds of pantry raid cooking you’ve done lately. #cookwithwhatyouvegot #pantryraid #appledumplings🍎
While canning my Meyer Lemon Habanero Pepper Jelly While canning my Meyer Lemon Habanero Pepper Jelly today I decided to test a microwave lemon curd recipe...

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I’ll be making lemon curd tarts this week so stay tuned for the recipe...🤤🤤🤤 #meyerlemoncurd #microwavelemondcurdrecipe #boganzolacheese #shutthefrontdoordelicious
My Meyer Lemons are plump and super juicy this yea My Meyer Lemons are plump and super juicy this year (trees have been in the ground and producing for three years). Sadly, the skins are imperfect this season.
I’m not sure if the tree is still to close to the ground and fruit is picking up dust or if Texas humidity had something to do with the defect? @chefpjcopithorne What’s your expert opinion? 

Despite their imperfections, they will make the most delicious Habanero Meyer Lemon Jelly and Lemon Curd. @lanzijosee Your care package will be sent out with a few jars of both this week. Their not beautiful but they taste amazing! #happycanning #meyerlemon #gardentotable #jelly #lemoncurd
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I’m making something wonderful with these beauties for my recipe column in the @fyi50plus Magazine Dec. Jan. Issue.

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