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Tigrillo (Ecuadorian Plantain Scramble)

Tigrillo Ecuatoriano (Receta Zarumeña) – plato típico ecuatoriano

Photo: Rinaldo Wurglitsch / Wikimedia Commons, CC BY 2.0

Tigrillo is a hearty Ecuadorian breakfast from Zaruma, in the province of El Oro. Boiled green plantain is roughly mashed and cooked in a skillet with a butter and onion sofrito, eggs and plenty of fresh cheese.

It is the cousin of the bolón de verde: same ingredients, but scrambled instead of shaped into balls. Serve it with black coffee and, if you like, a piece of steak or pork cracklings.

Region: Coast and southern Andes · Difficulty: Easy

Tigrillo Ecuatoriano (Receta Zarumeña) – plato típico ecuatoriano

Tigrillo (Ecuadorian Plantain Scramble)

Tigrillo: an Ecuadorian breakfast of mashed green plantain scrambled with eggs, fresh cheese and an onion and garlic sofrito. Served with coffee.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Ecuadorian
Servings 4 servings

Ingredients
  

  • 4 green plantains peeled and cut into chunks
  • 2 tbsp butter or lard
  • 1/2 white or red onion finely chopped
  • 1 clove garlic crushed
  • 1/2 tsp ground annatto (achiote) or sweet paprika
  • 4 eggs
  • 1 cup queso fresco crumbled
  • 1/4 cup milk optional
  • 2 tbsp cilantro or chives chopped
  • salt and pepper to taste

To serve (optional)

  • pork cracklings or thin steak
  • black coffee

Instructions
 

  • Boil the plantains in salted water for 20 minutes, until soft. Drain and mash them roughly with a fork or a meat mallet, leaving small chunks, not a purée.
  • In a large skillet, melt the butter and sauté the onion, garlic and annatto for 3 minutes.
  • Add the mashed plantain and mix it well with the sofrito. Cook for 3 to 4 minutes so it browns a little.
  • Beat the eggs with the milk, salt and pepper and pour them over the plantain. Stir gently until the eggs are cooked.
  • Add the cheese and stir until it starts to melt. Finish with cilantro or chives.
  • Serve hot with coffee and, if you like, pork cracklings or steak.
Keyword ecuadorian tigrillo, plantain and egg scramble, tigrillo, tigrillo ecuador

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Where to find the ingredients in the US

Here is how to find or replace the trickier ingredients in the US and Canada:

  • Green plantains: sold as green plantains in most US supermarkets and Latin stores.
  • Queso fresco: any Latin brand; a mild feta or farmer’s cheese also works.
  • Annatto (achiote): sold as ground annatto or achiote in the Latin aisle; sweet paprika is a good substitute.

Tips for the best Tigrillo

  • Do not turn the plantain into a smooth purée; tigrillo should have texture.
  • Use a wide skillet so the plantain browns instead of steaming.
  • Add the cheese at the very end so it stays creamy.
  • Cooked plantain can be prepared the night before.

Frequently asked questions

Where does tigrillo come from?

From Zaruma, a mining town in El Oro province, in southern Ecuador.

Is tigrillo the same as mangú?

They are related: both use mashed plantain. Dominican mangú is a smooth purée; tigrillo is chunkier and scrambled with eggs and cheese.

Can I use ripe plantains?

Traditional tigrillo uses green plantains. A mix with a half-ripe plantain gives a slightly sweeter version.

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