Tigrillo (Ecuadorian Green Plantain Mash with Cheese and Eggs)

  • Total time - 40 minutes
  • Prep - 10 minutes
  • Cooking/Frying - 30 minutes
  • Servings: 4
  • Country: Ecuador
A rich, yellow Tigrillo mash with cheese and eggs, served with avocado slices and fresh cilantro.

The name Tigrillo (little tiger) allegedly refers to the yellow and green colors of the dish and its tiger-like appearance.

Unlike sweet ripe bananas, unripe green plantains are starchy and less sweet, making them suitable for savory dishes as a potato substitute. Tigrillo is most commonly served for breakfast or a late lunch.

Ingredients

Main Ingredients

  • 4 large green plantains, unripe
  • 1 cup queso fresco, or mozzarella, shredded/crumbled
  • 4 pieces eggs
  • 0.5 cups white onion or scallions, finely chopped

For Preparation and Seasoning

  • 3 Tbsp butter (or oil/lard)
  • 0.25 cups milk (for a creamier mash, optional)
  • to taste salt and black pepper
  • as needed vegetable oil for frying (if not boiling)
  • 0.5 cups chicharrón (fried pork rinds, optional)

For Serving

  • to taste avocado, sliced
  • for garnish fresh cilantro, chopped

Instructions

Step 1: Prepare the Plantains (Green Bananas)

Peel the green plantains and cut them into chunks (about 2–3 cm (1 inch)).

Traditional Method (Boiling): Boil in salted water for 20–30 minutes until soft. Drain, but reserve about 1 cup of the water for later.

Alternative Method (Frying): Fry the plantain chunks in a layer of oil until yellow (4-5 minutes), smash them into flat patties (like for patacones), and fry again until golden and crispy. Then chop/mash them.

Step 2: Mashing and Creating the Mash

Place the boiled (or fried) plantain chunks into a bowl and mash them into a coarse mash. It shouldn't be completely smooth, but rather lumpy, similar to unmashed potatoes.

Add 1 Tbsp of butter, salt, and pepper. If the mash is too dry, gradually add the reserved cooking water (or milk) until you achieve a creamy yet still thick consistency.

Step 3: Refrito, Eggs, and Combining

In a large skillet, melt 2 Tbsp of butter (or lard). Add the chopped onion/scallions and sauté until softened (about 5 minutes). Add the chicharrón pieces (if using).

Add the mashed plantain and mix well with the onion base. Let the mash fry briefly to get crispy edges.

Make a well in the mash, pour in the whisked eggs, and scramble them. Once the scramble is cooked, gently fold it into the plantain mash.

Add the shredded cheese and stir until it begins to melt and incorporates all ingredients. Season with salt and pepper as needed.

Step 4: Serving

Serve the Tigrillo hot, immediately after preparation, with slices of avocado and sprinkled with fresh cilantro. It tastes best with a cup of hot coffee.