Page 119 - Whats The Vibe By Chef Bruja

Prep Time: 10 minutes Tosto es

Co king Time: 30 - 45 minutes

Slide s

Se ving Size: 1 - 2 ( 3 slide s as sho n in the image )

Inst uctio s Ing edients

• 3 - 4 large green plantains.
• First, start by prepping what you will need. Later, get your frying cheese. You want to make square pieces of cheese,

so begin by cutting it horizontally, 1 1/2 inches thick, then cut that slice in half; now, it should be two squares. Re- • Two sliced Roma tomatoes.
peat this step till you have three pieces.
• Long-stemmed toothpicks.
• Grab your four large plantains and slice the ends of both sides, then make a thin slice in the middle, just enough till

you cut through the skin; try avoiding cutting through your plantain itself. Use the knife and wiggle it under both • 3 slices of Queso de Frier.
sides of the plantain, so it gives you enough to grab when pealing the skin off.
• 1/2 slices of a medium red onion.

• After you peeled the skin off and cut your plantain at an angle into three pieces. ( this makes it easier to smash
later ) If your plantain is relatively long, and you can make room for a 4th piece, do so. Nothing cut too small unless

you prefer a smaller plantain. Do this till you have six pieces of plantain; this makes three sliders. Ing edients fo

• Now you don't have to do this part; I like to because it maintains the moisture and doesn't become too dry when you
limes or lemons to your water let that soak till your ready to fry them. Before you place them into the oil, take a pa- Fried Chicken
fry it; Get a bowl big enough to fit all your plantains, then fill it up with 2 - 3 cups of water, enough to cover, and add to

per towel to them and dry the excess water on them.

• Wash and dry your tomatoes. Cut three slices ( or however many you want for how many you make ) 1/2 inch thick Chunks

and set aside.

• Get your red onion and slice the end off, then cut a 1-inch thick onion ring. Remove the skin, then separate the rings • 1/2 pound of chicken tenderloins or 1 pound of

and set them aside. Do this twice.
boneless chicken thigh.

• Prepare your pink sauce for later; refer to page 153 for full instructions. • 1 tbsp yellow mustard or dijon mustard. ( optional )

• Get your toothpicks, enough for three or more, and get a small bowl. Fill with cold water and soak till use. • 1 tbsp Franks red hot sauce or whichever hot sauce

• Begin making your pickled onions, grab a small pot and put 1 cup water to boil over low to medium heat. Add 1/2 cup you prefer. ( optional )

white vinegar, 1 tsp sugar, 1 tsp salt, and mix. Place a lid on the pot and let it come to a boil. Once it's bubbling, adds • 1 tbsp green seasoning/sofrito. ( optional )
your onions and place your lid back on top.
• 1 tbsp Chef Bruja everything seasoning. ( optional )
• Let this cook for 10 minutes, until they are pink. Once they are, turn the heat off and set them aside for later use. • 1 tsp ground mustard.

• Begin to start your meat. Refer to page 39 for your fried chicken chunks. This will be the first thing you are making • 1/2 tbsp garlic powder.
since it will take the longest. Make 1/2 pounds of chicken for this serving, but follow the same process to make it. • 1 tbsp/cube of chicken bouillon.

• After you are halfway done frying your meat, you can start with your plantains. • 2 tsp ground pepper. ( optional )

• Prep you're small to medium size pot or pan. Add 1/2 cup of oil, and place your heat on medium to high. Let that get • 1 tsp ground oregano from the Dominican Republic
hot to at least 375 Fahrenheit. You'll know it's ready when it starts bubbling. This will take 5 -10 minutes or less. or dry oregano ( optional )

• Once your oil is hot, add your chopped plantains. Let these get a nice yellow golden color all around. This should take • One cup vegetable or peanut oil.

about 5 minutes. Once one side is golden yellow, flip them over to do the same on the other side. Don't let them brown • Ingredients for
because we are putting them back in the oil again.
• Pickled Onions

• Once you're done frying all of them, place your heat on low so your oil doesn't burn.
• ( Pink Onions )

• When you're done, set aside to cool. Only let them cool for 3 or 4 minutes because you don't want it to be cold cause it • 1/2 cup white vinegar.
might break or too hot cause it might break.
• 1 tsp granulated sugar.
• After your plantains have cooled, get a sturdy flat bottom plate or wide glass with a flat bottom, anything that has a • 1 tsp salt.

little weight to it to help with the smashing part. Remember to have something wide, so the plantain has room to get
flat and not messed up. You want to smash your plantain against the peel till it's completely flat; if stuck to the plate • 1 tsp pepper.

or glass, take a butter knife or anything flat to clean and slide it off. Once you're done, place them back in the oil and
put the heat back on medium; let these fry on both sides for another 5 - 8 minutes. The longer, the crispier; if you

don't like it all the way crispy, just cook for 5 minutes in total. Ing edients fo

• Once you're done, set aside and salt your plantains.

• With that same pan and oil ( or if you want to dispense of this oil and add new oil, up to you. ), Do this if your oil is Pickled Onio s

smelling burnt. If it is only, adds a thin layer of oil to your pan, enough to cover the bottom only—no need for the
cheese to be deep-fried unless you prefer that. ) make sure your heat is hot, and add your cheese. This will take about ( Pink Onio s )

2 - 3 minutes to brown on one side; once it does, flip it over. Repeat this for all your pieces of cheese.

• Set aside on a paper towel to strain the excess oil. • 1/2 cup white vinegar.

• 1 tsp granulated sugar.
• Let's prepare your slides now, lay your plantain flat, and spread your pink sauce on it evenly. Then get 1-2 pieces of

your chicken, then your cheese, your pickled onions ( however many you like ) then your slice of tomato. Spread • 1 tsp salt.
your pink sauce again on your plantain, then place it on top of your onions. Now grab your toothpick while holding • 1 tsp pepper.
your slider and poke your hole through the middle. Repeat this for all your sliders.

• Enjoy!

119 of 152