00:00If you haven't had this sandwich before,
00:01you're missing out, cuz.
00:02It's a Puerto Rican sandwich,
00:03but has heavy, heavy roots in Humboldt Park in Chicago.
00:07Grab your green plantain, fry these off,
00:09feel they're fork tender.
00:10Now you wanna smash them.
00:11I don't have a tortilla press,
00:12so I use two wooden cutting boards.
00:14Two cutting boards and muscle.
00:15Now take those smashed plantains,
00:17let them get crispy and golden brown.
00:19Season with some more adobo.
00:21I know it seems like a lot of seasoning,
00:22but plantains can take it, trust me.
00:24Take about two cups of garlic,
00:25about a pint of olive oil,
00:27put it in a saucepan on low,
00:28separate the garlic from the oil.
00:30Now have garlic oil.
00:31Put your garlic cloves in a blender.
00:33You now have garlic paste,
00:34you add that to a cup of mayonnaise,
00:36and now you have garlic mayo.
00:38Man, that's three things out of one item.
00:40That's pretty baller.
00:41I use thin cut ribeye.
00:42We're gonna marinate this with sliced onions,
00:44bell pepper, adobo, orange juice, lime juice.
00:47I think you should make your own adobo
00:49just to get in touch with what that seasoning is.
00:51Now it's time to cook meat.
00:52Let that sear hard on one side, flip it over.
00:55You'll see some nice fond at the bottom.
00:57Hit it with some water.
00:58Now let's build your sandwich.
01:00Cut it in half.
01:01Now take some of that garlic paste
01:02and put a dollop on top of each plantain,
01:05and you are ready to go.
01:07Oh my God.
01:09It doesn't break.
01:10That's crazy, right?
01:12Cook with your heart.
01:13Find out about other regional food, man.
01:15It's important.
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