Tag: Ecuadorian recipe

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

Ingredients

  • 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

Instructions

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

Limonada (Lemonade or Limeade)

Limonada (Lemonade or Limeade)

Serves 6-8 people

This quick and easy recipe for making fresh homemade limonada, lemonade or limeade is a great family treat on a hot day.  Seven out of seven  Downings love this drink. 

 

Ingredients

  • ½ cup of sugar, more or less based on your preference
  • 2 limes or lemons, quartered and any seeds removed
  • 8 cups of cold water
  • Ice cubes as desired and lemon/lime and strawberry slices to garnish

Instructions

First.  Place quartered limes or lemons in the blender with 4 cups of water and sugar.

Then.  Blend until the limes or lemon is completely pulverized, the mixture should be slightly foamy with a whitish color.

Then.  Strain the lemonade and add the remaining 4 cups of water.

Enjoy.  Serve chilled or with ice.

Note:

Because you blend the whole limes/lemons, skin and all. It does get bitter quickly, so drink it the same day you make it.

Love, E59C874B-52D9-4D16-904B-520002EB214BThe Downing Family

Would you like to watch a video abut what we do in Ecuador? If so, Click here!

Fritada De Gallina (Fried Chicken)

Fritada de Gallina (Fried Chicken)

Serves: 10-12 people

Fritada de gallina is a delicious and tender Ecuadorian chicken dish.  Seven out of seven Downings highly recommend this delicious dish. To hear the podcast of this recipe simply click play below.

 

Ingredients

  • 5 lbs chicken, assorted pieces
  • 1 cup white wine
  • 2 cups of orange juice
  • ½ tsp ground cinnamon
  • Pinch of ground cloves
  • 1 ½ heads of garlic, 1 head peeled and crushed, the other ½ head peeled and whole
  • 1  white onion, cut in large pieces
  • 2 tsp ground cumin
  • Pinch of salt
  • Avocado slices

 

Instructions

First.  Mix the crushed garlic and cumin with the wine, orange juice, cinnamon, and cloves.

Then.  Soak the chicken in the liquid marinade mix for at least 2 hours, overnight is better.

Then.  Pour the chicken and marinade in a large deep pan, add the whole garlic cloves and white onion

Then.  Cook over low medium heat, should be lightly boiling most of the time, for about 1 ½ hours or until the liquid starts to reduce, stir sporadically.

Then.  Continue cooking for 30 minutes, but watch it carefully from this point, stir more frequently.

Then.  Reduce the heat to low until the liquid evaporates. Stir frequently to keep the chicken from burning and cook until the chicken pieces are browned.

Enjoy. Serve with avocado slices and hot sauce. Click here for our Ecuadorian hot sauce recipe.

 

Love, B8BE1E92-F232-4D80-A144-845F8A9C78BDThe Downing Family

Click here to be taken to our giving portal.

Ecuadorian Shrimp Ceviche

Ecuadorian Shrimp ceviche

Serves 8-10 people.

Three out of seven Downings recommend this classical Ecuadorian dish. Click play on the podcast below to hear all about it!

 

Ingredients

  • 1 ½ red onions sliced very thin
  • 4 tomatoes sliced very thin
  • The juice of 12 limes
  • The juice of 1 orange
  • ½ cup of ketchup
  • 1 bunch of cilantro chopped very fine
  • 1 cup coconut milk
  • 2 pounds of raw Shrimp
  • Salt, pepper and light olive oil

Instructions

First.  Prepare the shrimp by cooking it in coconut milk.  (sauté in pan until the meat turns white).

Then.  Soak the onion slices in warm salt water for 10 minutes, rinse and drain.

Then.  Mix all the ingredients together in large bowl and refrigerate for 2 hours.

Enjoy.  Serve with chifles.

Do you want to know how to make Chifles? Click here to find out!

With Love, B8BE1E92-F232-4D80-A144-845F8A9C78BDThe Downings

 

Salchipapas (French Fries And Hot Dogs)

Salchipapas (French Fries with Hot Dog) Serves 4 people – 1 potato and hot dog per person.

Salchipapas are typical South American junk food. Salchipapas are typically topped with tomato onion salsa and salsa rosada. I would love to say that the Downing family never eats junk food but the truth is that 3 out of seven Downings enjoy this guilty pleasure.

Ingredients:

  • Oil for frying
  • 4 large potatoes, peeled and cut into thin or thick fries
  • 4 hot dogs, cut in half, with crosswise cuts on the ends

Salsa rosada (for about 2 ½ cups of sauce):

  • 1 large egg
  • 1 ½ tbs diced white onion
  • Juice of two limes
  • ¾ cup sunflower oil
  • 1 tbs milk
  • 8 tomatoes, peeled, seeded and diced
  • Salt to taste
  • Optional: 1 red chili pepper, seeded

Instructions Salsa rosada

  • First. Blend the egg, diced onion, and lime juice until the onions are completely crushed.
  • Then. Blend in the oil slowly until the mixture thickens into a sauce.
  • Then. Add the milk
  • Then. Pour most of the sauce into a blender. Add the diced tomatoes (and hot peppers if you desire) and puree.
  • Then. Pour the puree back into the remaining sauce and mix. Taste and add salt if needed.
  • Then. Refrigerate until the Salchipapas are done.

Salchipapas

  • First. Soak the potatoes in cold water for 30 minutes.
  • Then. Drain and dry the potatoes, meanwhile heat the oil to 350 F in a deep pan.
  • Then. Fry the potatoes and cook until they are tender, but don’t brown them.
  • Then. Remove the fries, drain the grease and let them cool down for one hour.
  • Then. Re-heat the oil to 375 F and add the fries, cook until they are golden and crispy.
  • Then. Add the hot dogs during the last 3 minutes of cooking the French fries.
  • Then. Remove the French fries and hot dog, drain the grease and serve hot with the salsa rosada.
  • Enjoy

With love, 6EF7E090-4274-4931-9223-67A638494696The Downings

Plátanos asados con queso (baked ripe plantains with cheese)

This recipe produces: 6 baked ripe plantains
This is an easy recipe for a taste of Ecuador. Baked ripe plantains stuffed with cheese are a common treat that all seven Downings suggest you try this dish at least once.

Click play to listen to this recipe!

 

Ingredients
6 slices of mozzarella
1-2 pats of melted butter
6 ripe plantains, whole

 
Instructions
First. Pre-heat oven to 400 F
Then. Peel the plantains, place them on a baking sheet and rub them with butter.
Then. Bake the plantains for 30 minutes, turn and bake for another 20 minutes. Both sides should be golden brown.
Then. Remove the plantains from the oven, make a cut (from end to end) and stuff them with the cheese slices. In a few minutes the cheese will melt
Enjoy. Serve warm.

 

Love, C47AEA7E-E7FD-42F2-9652-93969FBCCB5AThe Downings