Patacon Plantain Sandwich (Jibarito)

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!