Patacon (Dominican Plantain Sandwich)

Season the beef chunks with adobo, oregano, cumin, salt, and black pepper.
In a pot, heat oil over medium heat and add the sofrito and cook for a minute until fragrant. Add the seasoned beef and sear on both sides until browned. Pour in the water, add the chicken bouillon paste, bay leaf, and (if using) the scotch bonnet and allspice. Cover and simmer until the beef is tender and easy to shred, about 1 hour.
Once tender, shred the beef in the pot and drain most of the liquid, leaving just enough to keep it juicy.
Peel the plantain and slice it in half lengthwise.
In a pan, heat about 1 inch of oil over medium heat. Fry the plantain slices on both sides until golden. Remove and gently press them flat using two cutting boards or plates. Return the flattened plantains to the oil and fry again until crisp. Sprinkle with salt while they're still hot.
To assemble, layer one fried plantain with the shredded beef, lettuce, tomato slices, avocado, ketchup, mayo, and chimi sauce. Top with the second plantain and serve. ¡Buen provecho!