Puerto Rican Tripleta Recipes

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TRIPLETA



Tripleta image

This sandwich is named for the trio of meats that come on it (typically grilled steak, lechon and ham). It was created by take-out joints as a late-night snack for the bar and club crowd in Puerto Rico, and Axel Perez is carrying on the tradition at his spot by selling tripletas outside a local nightclub every weekend. His have a Texan twist: nacho cheese in place of the usual Swiss or muenster.

Provided by Food Network

Categories     main-dish

Time 5h

Yield 10 to 15 sandwiches

Number Of Ingredients 13

1 cup kosher salt
1/2 cup dried oregano
1/3 cup black pepper
1/3 cup ground cumin
2 cups vegetable oil
10 cloves garlic
8 pounds Boston butt pork roast, bone and skin removed
4 pounds beef bottom round steaks, cut into 1/2-inch cubes
Cooking spray
4 pounds cooked ham steaks, cut into 1/2-inch cubes
10 to 15 hoagie rolls, split
Mayonnaise and nacho cheese sauce, for spreading
Potato sticks and ketchup, for topping

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.

TRIPLETA



Tripleta image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 1 sandwich

Number Of Ingredients 10

2 teaspoons ketchup
2 teaspoons mayonnaise
One 12-inch loaf French bread, sliced horizontally
2 slices Swiss cheese
4 ounces boiled ham
4 ounces roasted pork
4 ounces steak, chopped
3 slices fried plantains, optional
2 leaves romaine lettuce
2 slices tomato

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.

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