Dominican Riki Taki
Savory traditional Dominican street food. A sandwich that will keep you wanting more!
Servings: 4 sandwiches
Equipment
- Panini press
Ingredients
- 2 lbs 85% ground beef
- 4 bread rolls
- 1/2 cabbage shredded
- 2 tomatoes sliced
- 2 eggs boiled and sliced
- ketchup
- mayonnaise
- Pam spray to grease the panini press
To season cabbage and tomatoes
- 2 tbs Mazola corn oil 1 tbs in cabbage and 1 tbs on tomatoes
- 2 tbs white vinegar 1 tbs in cabbage and 1 tbs on tomatoes
- 1/2 tsp salt 1/4 tsp in cabbage and 1/4 tsp on tomatoes
To season the beef
- 3 tbs adobo homemade or store bought
- 3 tbs lemon or lime juice
Instructions
Prepare the filling ingredients
- Boil eggs and slice. (cover and set aside)
- Shred cabbage and slice the tomatoes.
- Place the shredded cabbage and sliced tomatoes in separate bowls.
- Season both with salt, vinegar & oil, splitting ingredients in half for each bowl.
- At this point, begin heating the Panini press.
- In a skillet, brown the beef.
- Once it is halfway cooked, add the adobo and lemon or lime juice. Continue cooking until it's done. You will see that it has just a little of its own grease left.
Assembling the Riki Taki
- Slice the roll in half.
- On one half of the roll, add desired amount of mayonnaise. Make sure it is enough so that the ingredients have something to adhere to.
- Place desired amount of beef over the mayonnaise.
- Top beef with desired amount of cabbage.
- Top cabbage with tomatoes.
- Top tomatoes with sliced eggs.
- Place desired amount of ketchup on the other half of the roll. Make sure it is enough for the eggs to adhere to the roll.
- Place the side with the ketchup over the eggs and press down lightly.
- Spray the Panini press with Pam spray to grease.
- Place the sandwich in the panini press and press until desired crispness and thinness.