This beloved Ecuadorian dish reflects the country’s diverse gastronomic heritage, blending indigenous and Spanish influences. Tigrillo is a dish that’s not just about food; it’s about tradition and the warmth of Ecuador’s heartland. Join us as we guide you through the art of crafting this mouthwatering green plantain and cheese dish, allowing you to savor the authentic flavors of Ecuador.
For the Tigrillo:
- 4 green plantains, peeled and chopped into chunks
- 2 tablespoons of vegetable oil
- 1 small white onion, finely chopped
- 2 eggs
- 1 cup of queso fresco (fresh white cheese), crumbled
- Salt and pepper, to taste
- Aji hot sauce (optional, for heat)
- Boil the chopped green plantains in salted water until they are tender, about 15-20 minutes. Drain them.
- In a pan, heat the vegetable oil and sauté the finely chopped white onion until it’s translucent.
- Mash the boiled plantains in a bowl, then add the sautéed onion, crumbled queso fresco, and a pinch of salt and pepper. Mix well.
- In a separate pan, scramble the eggs.
- Combine the scrambled eggs with the plantain mixture and stir until everything is well incorporated.
- Serve Tigrillo hot, garnished with aji hot sauce if you prefer some heat.