Tigrillo: Ecuadorian Green Plantain Mash

Tigrillo: Ecuadorian Green Plantain Mash
Tigrillo is a wonderful and filling breakfast food! It is often served with chicharron (fried pork belly). Seven out of seven Downings love this delicious breakfast.

Yield: 1 serving


  • 1 large green plantain
  • 1 tbsp butter
  • 1/2-1 cup of reserved water where plantain was cooking
  • 2 oz of crumbled queso fresco
  • salt to taste


first, in a pot, bring some water to a boil.

Then, peel the plantain and cut in half.

After that, place the plantain in the boiling water. Reduce the heat to medium and cook until the plantain is soft, about 15-20 minutes.

Then, remove the plantain from the water and place it on a flat surface or a bowl. Mash the plantain with a fork.

Make sure to reserve 1 cup of the water you used to cook with.

Then, in a pot at medium heat, melt the butter and add the mashed plantain. Coat the plantain and sautee for a couple of minutes.

Then, add enough water to the plantains until the mixture turns into a mash and resembles lumpy mashed potatoes.

Than, add the crumbled cheese and cook for a few more minutes until the cheese melts.

* Optional: add eggs into this mixture along with the cheese and cook until the eggs are done. You can also serve with a fried/poached egg instead of incorporating the eggs in the mixture.

Enjoy, serve immediately.

Love, 570ACD81-BC89-403F-ACE2-F1361F0C35BBThe Downing family

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