Friends, this post was first published in July of 2019.
- 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, The Downing family
One thought on “Tigrillo: Ecuadorian Green Plantain Mash”
Oh my, I’m going to be so glad I got this recipe. Thank you.