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Ecuadorian Tigrillo con Queso (Creamy Green Plantain Mash with Cheese)
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Ecuadorian Tigrillo con Queso (Creamy Green Plantain Mash with Cheese)

Recipe for homemade Ecuadorian tigrillo con queso, a dish of creamy mashed green plantains with cheese, eggs, butter, milk, onions, garlic, achiote (annatto), and cilantro.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4 people
Course: Breakfast, Brunch
Cuisine: South American, American, Ecuadorian

Ingredients

  • 4 plantain large green
  • 2-3 tbs butter can also use achiote oil, or oil
  • 5-6 scallions separate the bottom white part from the green parts, finely chop both parts and keep separate
  • 1-2 garlic crushed (optional, add if you want additional flavor, cloves
  • ½ teaspoon achiote powder optional - not always used but gives it an extra hint of brightness, can omit the powder if using achiote oil
  • ½ cup milk or the water from cooking plantains
  • 4 egg whisked with a little bit of salt
  • 8 ounces cheese I used a mix of grated mozzarella and crumbled queso fresco, grated or crumbled
  • 2 tablespoons cilantro chopped
  • salt to taste
Optional garnishes or sides to serve with tigrillo:
  • egg fried
  • avocado slices
  • aji hot sauce
  • sal prieta ground peanut seasonig mix, Ecuadorian
  • chicharrones (crispy fried pork belly chunks)
  • beef steak steak pieces sautéed with tomato, bell peppers and onions, Bistec de carne

Instructions

    Cup of Yum
  1. Peel the green plantains, cut them into large slices (3-4 per plantain).
  2. Place the plantain chunks in a pot with lighted salted water and bring to a boil.
  3. Boil for about 30 minutes or until the plantains are soft. Exact time depends on how green and fresh the plantains are.
  4. Once the plantains are cooked and soft, remove them from the pot and put them into a wide bowl – save the water they cooked in. You can test a piece by removing it and trying to mash it with a fork. If it’s easy to do mash it then it’s done, if it’s still hard let them cook until softer.
  5. Use a wood or metal masher to smash the plantains – do this while they are still hot. You can also use a fork or the bottom of a bowl or cup. It’s okay to have a few chunky pieces, but most of the plantains should be mashed smoothly. As you are mashing the plantains you can add a few tablespoons of the water they cooked in to help keep the mix soft and moist.
  6. Heat the butter or oil in large skillet or sauté pan, add the chopped white parts of the scallions. You can also add the crushed garlic and the achiote powder if you using it. Cook until soft.
  7. Add the mashed plantains the pan and stir well.
  8. Add the milk or water from cooking the plantains. Mix well and cook – while stirring- for a couple minutes.
  9. Add the whisked eggs, mix and cook – while stirring – for about 10 minutes. The consistency should be soft and slightly gooey, if it starts to get dry then add additional cooking water from the plantains or milk.
  10. Add the grated/crumbled cheese, mix well.
  11. Adjust thte consistency if needed or to your preference, you can add extra milk if you want a creamier consistency.
  12. Taste and add salt if needed. Take into consideration how salty the cheese is.
  13. Add half of the chopped cilantro and the green parts of the scallions. Mix well.
  14. Serve immediately. Served sprinkled with the remaining chopped cilantro and extra cheese if you want.
  15. You can also serve it with a fried egg on top, for full meal with some bistec de carne al jugo (steak pieces sautéed with bell peppers and onions), avocado, hot sauce, peanut sauce or sal prieta (a seasoning condiment made with finely ground toasted corn with ground peanuts).