Tripletas Recipes

PUERTO RICAN TRIPLETA RECIPE

Steps:

• First, take a bowl and add the chicken and pork to it. Add salt, olive oil, parsley, pepper, cumin, and Worcestershire sauce. Properly season the chicken and pork. Once done, cover the bowl and keep it in the refrigerator or about 2 hours.
• After 2 hours, take an electric skillet and heat it to 350ºF. Place the chicken and the pork in it and cook properly. Make sure to flip the chicken and the pork halfway through until they're completely cooked. This might take around 10-15 minutes.
• If you don't have an electric skillet, you can use a frying pan instead. Over medium flame, fry the chicken and the pork.
• Cut the chicken and pork into small pieces.
• Once done, take a medium-sized bowl and transfer the chicken-pork pieces in it. Pour a little more Worcestershire sauce over it. This will help enhance the flavor of the meat.
• Next, take the French baguette and slice it open. Add some mayo-ketchu spread on the bread.
• Place the smoked ham slices at the bottom and add the gouda cheese, tomato chicken and pork pieces and lettuce. Assemble them properly and cut the baguette into two equal halves. Your sandwich is ready to be served!
• You can also grill the sandwich if you want to, depending upon your own preference. Serve with chips and you're good to go!

TRIPLETA

Steps:

• Spread the ketchup and mayonnaise on the bottom half of the bread. Add the cheese, then stack the ham, pork and steak on top. Add the fried plantains, if using, and finish with the lettuce and tomato.
• Heat the sandwich in a sandwich press until the bread is toasted.

TRIPLETA

Steps:

• Combine the salt, oregano, pepper and cumin in a bowl. In a blender, combine the vegetable oil and garlic and blend until smooth. Stir 1 cup of the garlic oil into the seasoning mix to make the marinade. (Set aside the remaining garlic oil.)
• Put the pork on a rimmed baking sheet and coat with some of the marinade, using about 1 tablespoon for each side. Refrigerate for at least 4 hours.
• Toss the beef with 1/4 cup of the marinade in a bowl, then refrigerate for at least 4 hours.
• Preheat the oven to 350˚ F. Put the pork on a clean baking sheet, cover with foil and roast until the pork is soft and very moist, 4 to 5 hours. Remove from the oven and let rest for 15 minutes, then shred the pork.
• After placing the pork in the oven, put the beef in a Dutch oven and add enough water to cover. Add the remaining 1 cup garlic oil and cook over medium heat until the beef is soft, about 2 hours. Remove from the heat and drain.
• Heat a griddle over medium-high heat and coat with cooking spray. Add some of the beef to the griddle, then some pork and then some ham; cook, breaking up the meat and stirring everything together with a spatula, until heated through, 3 to 4 minutes. Repeat to cook the remaining meat.
• Spread the cut sides of the rolls with mayonnaise and cheese sauce. Pile on the meat; top with the potato sticks and ketchup. Close the sandwiches and cut in half.

TRIPLETAS

Steps:

• Preheat the oven to 375 degrees F.
• Cut small slits into the pork roast and stud with the garlic. Slather the pork with olive oil and sprinkle with the thyme, cumin, fennel and some salt and pepper. Roast until the pork reaches an internal temperature of 145 degrees F, about 45 minutes. Let cool to room temp, then slice very thinly.
• In a small bowl, combine the chile powder, espresso powder, brown sugar, granulated garlic, granulated onion and some salt and pepper. Mix to blend.
• Heat a large cast-iron griddle or skillet over medium-high heat. Use a meat mallet to pound the hanger steaks to an even thickness. Sprinkle the steaks with the spice rub and drizzle with olive oil. Place the steaks on the griddle and cook for 4 minutes on each side. Let cool to room temperature, then slice thinly against the grain.
• Cut the loaves of French bread into thirds. Layer the sandwiches as follows: chowchow, Swiss cheese, ham, roast pork, hanger steak, lettuce, tomato, onion, plantain chips and sandwich sauce.
• Place the green peppers, red peppers, jalapenos, red finger peppers, tomatillos, red onion and cabbage in a container. Toss with the salt. Cover and refrigerate for 8 to 24 hours. Drain.
• Place the drained vegetables in a pot and add the vinegar, water, sugar, dry mustard, coriander, mustard seed, celery seed, cumin, ginger, turmeric and bay leaves. Bring to a boil and cook over medium heat for 20 minutes. Let cool to room temperature, then cover and chill for 8 hours. Refrigerate for up to 3 weeks, or can and store at room temperature for up to 1 year.
• In a bowl, stir together the ketchup, sour cream, Worcestershire and cayenne until well combined. Season with salt and pepper to taste.