Yaroa de Plátano
Classic Dominican street food made with fried sweet plantains.
By: Franchesca Livraghi | @breakthrukitchen
Yaroa is one of those Dominican street food dishes that’s all about layers. From the savory meat to the melty cheese and the drizzle of creamy mayonnaise, ketchup, and chimi sauce over a base of fries or mashed plantains, it’s cheesy, messy in the best way, and always hits the spot.
Traditionally, Yaroa is made with either potato french fries or mashed sweet plantains as the base. But in this version we are going to be using fried plantain fries instead. They give you the perfect balance of crispy edges and soft centers, with just the right amount of caramelization and sweetness to play off the seasoned beef, cheese, and sauces. It’s a fun twist that keeps all the classic vibes but adds even more texture and flavor.
Use yellow plantains to make the fries
When making the plantain fries for this yaroa be sure to go for yellow plantains. These are the ones that are ripe but not too soft. They’re perfect for frying because they give you that slightly sweet flavor with a golden, crispy outside. If they’re still green, they’ll be too starchy, and if they’re too ripe, they’ll fall apart when you try to fry them and won’t hold their fry shape. Yellow plantains are that sweet spot in the middle.
Best kind of cheese to use for yaroa
My go-to cheese for Yaroa is muenster because it melts beautifully and has a mild flavor that doesn’t overpower the dish. Mozzarella, American, or cheddar also work great if that’s what you have on hand. Cheeses that don’t melt well, like feta, cotija, or parmesan, probably won’t work here since they’ll just sit on top instead of giving you that gooey, cheesy layer that makes Yaroa so good.
How to make chimi sauce
Chimi sauce is a must when it comes to yaroa. It brings everything together with that creamy, tangy flavor that balances out the savoriness of the beef and fried plantains. The base is equal parts mayonnaise and ketchup, with a bit of sour orange and soy sauce to give it that signature taste that sets it apart from a basic mayoketchup sauce. If you really want to level it up, stir in a teaspoon of Loisa Recaito. It adds a garlicky herb taste that’s just so good.
More toppings idea
There are so many different kinds of yaroa, so you can switch things up depending on what you’re in the mood for. Swap the ground beef for some shredded chicken or juicy pernil for a different take that’s still full of flavor. For a vegetarian version, go with habichuelas guisadas, mushrooms, or plant-based meat. You can also top it with a sunny-side-up egg for a little something extra. The yolk adds a rich, creamy layer that melts right into the cheese and sauce that makes this plantain yaroa even better.
Yaroa de Plátano
2
15 minutes
35 minutes
Ingredients
1 tsp olive oil
1/4 red onion, finely diced
1/4 red bell pepper, finely diced
1/4 green bell pepper, finely diced
2 garlic cloves, mashed
1 tbsp Loisa Sofrito Rojo
1/2 lb ground beef
1 tsp Loisa Organic Sazón
1/2 tsp Loisa Organic Adobo
Loisa Sal Marina, to taste
Loisa Organic Ground Black Pepper, to taste
1 tbsp tomato paste
2 cups water
2 yellow plantains
Frying oil
1 tbsp Ketchup
1 tbsp Mayo
1 tbsp Chimi sauce
3-4 Muenster cheese slices
Directions
In a skillet over medium heat, add olive oil and sauté the onion, bell peppers, and garlic until fragrant, about 2–3 minutes. Stir in the Loisa Sofrito Rojo, then add the ground beef. Break it up with a spoon and cook until browned.
Once the beef is browned, season with Loisa Sazón, Adobo, Sal Marina, and Black Pepper. Stir in the tomato paste and water. Let it simmer until most of the liquid is absorbed and the beef is saucy but not watery.
Peel and cut the plantains into fries. Heat oil in a frying pan over medium heat and fry the plantains until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
In a small baking tray or oven-safe dish, drizzle a little ketchup, mayo, and chimi sauce. Add a layer of plantain fries, then a layer of beef, and top with slices of muenster cheese.
Place the tray in a preheated oven at 375°F for about 5 minutes, just until the cheese melts. Drizzle more ketchup, mayo, and chimi sauce on top before serving. ¡Buen provecho!
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Yaroa de Plátano
2
15 minutes
35 minutes
Ingredients
1 tsp olive oil
1/4 red onion, finely diced
1/4 red bell pepper, finely diced
1/4 green bell pepper, finely diced
2 garlic cloves, mashed
1 tbsp Loisa Sofrito Rojo
1/2 lb ground beef
1 tsp Loisa Organic Sazón
1/2 tsp Loisa Organic Adobo
Loisa Sal Marina, to taste
Loisa Organic Ground Black Pepper, to taste
1 tbsp tomato paste
2 cups water
2 yellow plantains
Frying oil
1 tbsp Ketchup
1 tbsp Mayo
1 tbsp Chimi sauce
3-4 Muenster cheese slices
Directions
In a skillet over medium heat, add olive oil and sauté the onion, bell peppers, and garlic until fragrant, about 2–3 minutes. Stir in the Loisa Sofrito Rojo, then add the ground beef. Break it up with a spoon and cook until browned.
Once the beef is browned, season with Loisa Sazón, Adobo, Sal Marina, and Black Pepper. Stir in the tomato paste and water. Let it simmer until most of the liquid is absorbed and the beef is saucy but not watery.
Peel and cut the plantains into fries. Heat oil in a frying pan over medium heat and fry the plantains until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
In a small baking tray or oven-safe dish, drizzle a little ketchup, mayo, and chimi sauce. Add a layer of plantain fries, then a layer of beef, and top with slices of muenster cheese.
Place the tray in a preheated oven at 375°F for about 5 minutes, just until the cheese melts. Drizzle more ketchup, mayo, and chimi sauce on top before serving. ¡Buen provecho!