Puerto Rican

Borinquen Jibarito Sandwich

Ingredients:

  •  1 large green plantain, peeled and sliced lengthwise and in half (4 pieces)
  • oil (for deep frying)
  • 1 tablespoon butter
  • 2 teaspoons olive oil
  • 1 cup thinly sliced onion
  • 2 cloves garlic, smashed and minced
  • 1/4 teaspoon cumin
  • 1 -2 pinch cayenne or 1 -2 pinch dried chipotle powder, to taste
  • 6 ounces shaved shoulder steak (or other tender cut such as flank, or thinly sliced chicken breast meat)
  • salt & freshly ground black pepper, to taste
  • 4 slices American cheese
  • 1 tablespoon mayonnaise
  • romaine lettuce thinly sliced tomatoes or roasted red pepper 1 teaspoon melted butter
  • 1/4 teaspoon roasted minced garlic

Instructions:

  1. Heat oil, then fry the peeled and sliced plantain for 1 minute.
  2. Remove plantain from oil, place on a heavy cutting board (if wooden, wrap board in plastic first, which will assist in the spreading of the softened plantain), top with another cutting board, and flatten the plantain between them.
  3. Fry the now-flattened plantain in the oil again, until outside is golden and crispy; remove from oil, set aside on paper towels to blot oil, and keep warm.
  4. Over medium high heat, melt 1 tablespoon butter and olive oil together, then sauté the onions until just becoming soft.
  5. Add the garlic, cumin, and cayenne (to taste), stir well, then add the meat slices and sauté until browned; season to taste with salt and pepper.
  6. Spread mayonnaise on bottom slice of flattened fried plantain, lay down 2 slices of American cheese, then the meat and onions. Top with lettuce and thinly sliced tomato (or roasted red pepper), then the remaining plantain top.
  7. Combine 1 teaspoon melted butter with 1/4 teaspoon roasted minced garlic, then brush the top plantain slice with the butter garlic mixture.

 

Mofongo

Ingredients:

  • 3 cups canola oil for frying
  • 3 cloves garlic, or to taste
  • 3 tablespoons olive oil
  • 1/8 cup crushed fried pork skins
  • 2 green plantains, peeled and sliced into 1/2-inch rounds
  • salt to taste

Instructions:

1.  Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.

2.  Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls before serving.

 

Flan

Ingredients:

  • 4 eggs
  • 1 can sweetened, condensed milk
  • 1 ½ cans fresh milk
  • 1 tsp. vanilla
  • A pinch of salt
  • 1 cup sugar

Instructions:

  1. With a mixer blend all the ingredients EXCEPT THE SUGAR in a bowl, and set aside.
  2. In a pan (that is the top of a double boiler*) slowly melt the cup of sugar on medium, stirring continually with a wooden spoon. As soon as the sugar is completely melted and a golden brown, remove it from the element. (It will continue to darken.) With the spoon, cover the sides of the pan with the carmelized sugar to about 3 inches high. Immediately set the pan in a sinkful of cold water at least 3 inches deep. Cool the carmelized sugar until it is cracked, and cold to the touch. This is very important! Failure to do so results in flan that is not creamy around the outer inch of the custard.
  3. Blend the custard mixture again briefly, and pour over the cooled sugar. Cover very, very tightly with two pieces of foil to give it a steam-proof seal. Take great care to press the foil tightly around the edges! Cover with the pan’s lid. This is extremely important !!! Failure to do so ruins the flan. Set on top of the lower section of the double boiler* that has 2 ½ to 3 inches of boiling water in it. Cook on medium heat for 45 to 50 minutes, or until custard is set.
  4. Remove from stove, and let cool in refrigerator for several hours until very cold.. When ready to serve – remove it from the fridge, and give pan a gentle shake to loosen the flan from the sides of the pan. Place a plate on top, holding everything firmly, and quickly flip from top to bottom. The flan will invert onto the plate. Get all the caramel sauce out of the pan and onto the flan.

Previous Posts