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Puerto Rican–Style Plantain Steak Sandwiches (Jibarito)

Ingredients

Steps

Nutritional information

Prepare steak. Pound steak with meat mallet until 3/4-inch thick. Coat with sazón, adobo, garlic powder, and pepper. Place in bag (wash hands) and pour in beer; seal and knead to coat. Let stand to marinate 20 minutes (or chill overnight). Preheat grill (or grill pan) on medium-high.

Remove steak from bag (discard marinade) and coat with spray. Grill 2–3 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.

Prepare plantain. Heat oil in Dutch oven to 350°F. Cut ends off plantain, cut into quarters, and peel. Fry plantains 6–7 minutes until fork-tender. Remove from oil; place between 2 pieces parchment paper and use heavy pan to smash carefully until 1/4-inch thick, leaving intact. Fry 2–3 more minutes until crisp and golden. Drain on paper towel–lined plate; sprinkle with salt.

Assemble sandwiches. Slice tomato thinly. Arrange 2 plantains on work surface. Top evenly with steak slices, cheese, tomatoes, lettuce, mayo-ketchup, and remaining 2 plantain slices. Serve.

<strong>Note: </strong>The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before slicing.

Nutritional Information

Pan-Fried Garlic-Chili Shrimp

Thaw shrimp, if needed. Slice garlic (1/4 cup) and chili thinly. Chop cilantro finely (1/2 cup). Juice 2 limes (2 tablespoons); cut remaining 1 lime into wedges.

Melt butter in large sauté pan on medium-high 4–5 minutes. Add garlic and chilies; cook 30–60 seconds, stirring often, until garlic is golden. Add shrimp and cook 2–3 minutes, stirring occasionally, until pink and opaque.

Stir in cilantro, lime juice, salt, and pepper. Serve over rice, if using, with lime wedges on the side.

Whole Roasted Chicken with Adobo, Lime, and Cilantro & Vegetable Yellow Rice

Chicken

Steps - Whole Roasted Chicken with Adobo, Lime, and Cilantro

Steps - Vegetable Yellow Rice

Line baking sheet (or roasting pan) with foil. Cut onion into large pieces. Cut 1 lime in half, then cut other lime into wedges. Melt butter. Combine butter, salt, pepper, and chipotles.

Pat chicken dry. Stuff onion and halved lime into chicken cavity. Place chicken on baking sheet and coat evenly in adobo mixture (wash hands). Let stand at room temperature 30 minutes.

Preheat oven to 350°F. Roast chicken 1 1/4–1 1/2 hours until 165°F. Remove from oven, tent with foil, and let stand 15 minutes before slicing; chop cilantro coarsely (1/2 cup). Serve chicken with lime wedges and cilantro.

Carne Asada Steak & Cilantro-Lime Romaine Salad

Beef

Carne Asada Steak

Cilantro-Lime Romaine Salad

Juice lime (1 tablespoon) and orange (1/2 cup). Chop cilantro finely (1 cup) Chop jalapeño finely, removing membranes and seeds if desired.

Combine in bag: citrus juices, garlic, cilantro, jalapeños, oil, vinegar, pepper, and 1/2 teaspoon salt. Add steak (wash hands), seal, and knead to coat. Let stand to marinate 1 hour (or chill overnight).

Preheat grill (or grill pan) on medium-high. Remove steak from marinade (discard marinade). Grill 4–5 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 10 minutes before slicing; temperature will rise 5–10°F during this time. Slice thinly, against the grain. Sprinkle with remaining 1/2 teaspoon salt, and garnish with additional cilantro, if using. Serve.

<strong>NOTE</strong>: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

thin sliced steak garnished with cilantro on a carving board

Whole Roasted Chicken with cilantro and lime garnish

Whole Roasted Chicken with Adobo, Lime, and Cilantro

Watermelon Poke-Style Bowl

Prepare watermelon. Cut watermelon into 1/2-inch cubes and place in bag. Whisk remaining watermelon ingredients until combined. Pour dressing over watermelon, seal bag, and knead gently to coat. Chill 1 hour.

Prepare rice. Rinse rice until water runs clear, then drain well. Place rice and 1 1/4 cups water in medium, heavy-bottomed saucepan and bring to a boil on high. Cover, reduce heat to low, and cook 20 minutes. Remove from heat and let stand covered 10 minutes. Uncover and stir in vinegar, sugar, and salt until absorbed. Spread rice in single layer on baking sheet and let stand at room temperature 30 minutes.

Chop cilantro coarsely (1 cup); drain watermelon (reserving dressing). Divide rice among serving bowls, top with watermelon, and drizzle with reserved dressing. Sprinkle cilantro, onions, and sesame seeds (if using) over each bowl; serve

Black Beans (Caraotas Negras)

Venezuelan-Style White Rice

Carne Mechada

Pabellon Criollo

Rinse beans and soak overnight in enough water to cover by an inch; drain.

Chop onions and garlic. Set pressure cooker to sauté and pour in oil. Add ham and onions; cook 5 minutes, stirring often, or until onions are translucent and ham is lightly browned.

Stir in garlic and bay leaf; cook 1 more minute. Add beans, salt, and pepper, and stir; pour in enough water to cover by 2 inches without filling cooker past halfway. Close lid and bring to high pressure. Cook at high pressure 25–30 minutes (or per manufacturer's instructions).

Release steam; let stand for 5 minutes before serving. NOTE: If beans are not quite cooked, simmer uncovered until they are tender.

image of Lomo Saltado (Peruvian-Style Stir-Fry) recipe

Lomo Saltado (Peruvian-Style Stir-Fry)

Preheat oven to 425°F. Slice onion thinly; chop garlic and cilantro. Slice steak into thin strips across the grain and place in bag (wash hands).

Combine vinegar, soy sauce, cumin, and coriander and add to bag with steak. Seal tightly and let stand 15 minutes to marinate. Meanwhile, cook fries following package instructions.

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and garlic; cook 4–5 minutes until onions begin to soften.

Add beef (discarding marinade), jalapeños, and cilantro; cook and stir 3–4 minutes until no pink remains and beef is 145°F. Transfer mixture to serving platter and top with cooked fries. Serve.