If you love tostones, this plantain sandwich is something you need to try. Instead of bread, two giant, crispy tostones hold together all the good stuff.
In Dominican Republic we call this a patacon, but you may know this kind of plantain sandwich as a Puerto Rican jibarito.
And just like any sandwich, you can fill a patacon with whatever you like, but the classics are juicy shredded meat, lettuce, tomatoes, creamy avocado, and pink sauce. So so good!
Best beef cuts for the beef filling
You’re essentially making a ropa vieja, so you want a cut of beef that becomes tender and easy to shred after simmering. I like using flank steak, brisket, bottom round, or flap meat, but you can use any good stewing cut you have on hand.
You can also make this with chicken. Boneless thighs or breasts work great, and you can season and simmer the chicken the same way until it’s tender enough to shred.
How to press the plantains
You’ll need 2 cutting boards and 2 sheets of parchment paper. Place a sheet of parchment on one cutting board, add the fried plantain, and cover it with the second sheet. Use the other cutting board to press down and flatten the plantain.
Green plantains are pretty firm, so this takes a little muscle! Make sure they’re fully cooked during the first fry so they’re soft enough to press. Just don’t flatten them too much or they can fall apart when you fry them again.
Use ripe plantains for a sweet bite
I love doing this to switch things up a bit! It’s the same exact method, you just swap the green plantain for a ripe one. Just be extra careful while frying because these could break or rip very easily!
But for that sweet and savory bite, so worth it. It tastes kinda like a pionono de platano maduro which also incorporates sweet, fried plantain and a savory meat filling.
What to put in a plantain sandwich
There are so many ways to fill a plantain sandwich. For a Dominican patacón, shredded chicken or beef are classic choices, but you can also use steak, pork, or whatever you’re craving.
If you’ve had a Puerto Rican jibarito, you’ll usually find it filled with steak, like flank or skirt steak. The rest of the fillings are pretty similar, with things like lettuce, tomato, avocado, and a creamy sauce.
This post may contain affiliates. Please see my affiliate notice for details.
Patacon Plantain Sandwich (Jibarito)
Ingredients
- 1 lb beef chunks chuck roast, flank steak, brisket, bottom round, or flap meat
- 2 tsp adobo
- 1 tsp oregano
- ½ tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp oil
- 1 tbsp sofrito
- 4 cups water
- 1 tbsp chicken bouillon paste
- 1 bay leaf
- 1 scotch bonnet pepper (optional)
- ¼ tsp allspice (optional)
- 1 green plantain
- Frying oil
Toppings
- Lettuce
- Tomato slices
- Avocado slices
- Pink sauce
Instructions
- eason the beef with the adobo, oregano, cumin, salt, and black pepper.
- Heat the oil in a pot over medium heat. Add the sofrito and cook for about a minute, then add the beef and sear until browned on both sides. Add the water, chicken bouillon paste, bay leaf, and Scotch bonnet and allspice if using. Cover and let it simmer for about an hour, or until the beef is tender enough to shred.
- Shred the beef right in the pot, then drain most of the liquid, leaving just enough to keep the meat nice and juicy.
- Peel the plantain and cut it in half lengthwise.
- Heat about 1 inch of oil in a pan over medium heat. Fry the plantain pieces on both sides until lightly golden. Remove them from the oil and press them flat using two cutting boards or plates. Fry them again until crispy and golden, then sprinkle with salt while they’re still hot.
- To assemble the patacón, place one crispy tostone on a plate and add the shredded beef, lettuce, tomato, avocado, pink sauce. Top with the second tostone and serve. ¡Buen provecho!
2 Responses
Simple and clear instructions!!
I really appreciate your comment! Hope you enjoyed 🙂