Ecuadorian Tigrillo con Queso (Creamy Green Plantain Mash with Cheese)
Tigrillo con Queso is an Ecuadorian breakfast that features mashed green plantains mixed with cheese and eggs. This comforting meal is both savory and satisfying, and it is an incredible way to experience a taste of Ecuador!
What is Tigrillo?
Hailing from Latin America, tigrillo is a traditional Ecuadorian coastal dish made out of green plantains. The name “tigrillo” is said to be derived from the word “tigre”, meaning “small tiger” in Spanish, but actually refers to a wild cat known as ocelot in English. It is probably called tigrillo due to the speckled appearance of the dish. The plantains are cooked, mashed, and then mixed with additional ingredients and plenty of cheese for a slightly gooey texture. It is mostly enjoyed as breakfast, but can be eaten at any time of the day!
Tigrillo vs Majado vs Molido vs Bolon vs Tortillas de verde
There’s another Ecuadorian dish made with mashed green plantains that is very similar to this tigrillo recipe, called majado de verde. The main difference between the two is that majado consists of just mashed plantains sauteed with a refrito (sauted seasoned onions), but no milk/eggs/liquid is added to the plantain mash. The mash for majado has a more crispy and rustic texture. Tigrillo has a softer and more gooey consistency, but overall, they are very similar.
Yet another similar dish is called molido or molloco or molo, this variation is from my home province of Loja and is made with green bananas (instead of green plantains) and is a very fine mash of boiled green bananas mixed with ground peanuts and/or crispy pork belly bits (chicharrones).
Bolon or bolones de verde are mashed (fried or boiled) green plantain balls or dumplings, they are usually stuffed or mixed with cheese and chicharrones, then fried again until crispy on the outside after being shaped into a round ball form.
Tortillas de verde are flat round green plantain patties, usually stuffed with cheese. The plantains are boiled and then mashed until smooth, then filled with cheese, and cooked on a griddle or frying pan until crispy.
As you can see, we have so many Ecuadorian green plantain breakfast dishes that are so similar, but yet also different in terms of the exact ingredients, cooking methods, textures, and presentations.
Ingredients You Need for this Ecuadorian Tigrillo Plantain Mash
- Green Plantains: This is the key ingredient for tigrillo con queso. Make sure they are green and unripe for the best texture.
- Butter or Achiote Oil: Adds richness and flavor to the dish. Achiote oil, which is made with annatto seeds, give the dish more color and a subtle earthy taste.
- Scallions & Garlic: For added texture and a more savory flavor!
- Milk: To add moisture! You can use the water from cooking the plantains instead.
- Eggs: Whisked and mixed into the mashed plantains, the eggs give tigrillo its soft, gooey texture, making it rich and satisfying.
- Cheese: I like to use a mix of grated mozzarella and queso fresco for a creamy, melty texture and slightly tangy flavor.
- Cilantro: Adds a burst of brightness that complements the rich plantains and cheese.
How to Make Ecuadorian Tigrillo
- Prep: Peel the green plantains, cut them into large slices (3-4 per plantain). Place the plantain chunks in a pot with lighted salted water and bring to a boil.
- Boil: Boil for about 30 minutes or until the plantains are soft. Exact time depends on how green and fresh the plantains are.
- Check for Doneness: Once the plantains are cooked and soft, remove them from the pot and put them into a wide bowl – save the water they cooked in. You can test a piece by removing it and trying to mash it with a fork. If it’s easy to mash it then it’s done, if it’s still hard let them cook until softer.
- Mash the Plantains: Use a wood or metal masher to smash the plantains – do this while they are still hot. You can also use a fork or the bottom of a bowl or cup. It’s okay to have a few chunky pieces, but most of the plantains should be mashed smoothly. As you are mashing the plantains you can add a few tablespoons of the water they cooked in to help keep the mix soft and moist.
- Sauté the Aromatics: Heat the butter or oil in a large skillet or sauté pan, add the chopped white parts of the scallions. You can also add the crushed garlic and the achiote powder if you are opting to use those. Cook until soft.
- Add the Plantains: Add the mashed plantains to the pan and stir well.
- Add Liquid: Add the milk or water from cooking the plantains. Mix well and cook – while stirring- for a couple minutes.
- Cook the Eggs: Add the whisked eggs, mix and cook – while stirring – for about 10 minutes.
- Combine with Cheese: Add the grated/crumbled cheese. Mix well.
- Adjust the Consistency: The consistency should be soft and slightly gooey, if it starts to get dry then add additional cooking water from the plantains or milk.
- Taste Test: Taste and add salt if needed. Also take into consideration how salty the cheese is. Add half of the chopped cilantro and the green parts of the scallions.
- Serve: Serve immediately. Served sprinkled with the remaining chopped cilantro and extra cheese if you want.
Serving Suggestions
Ecuadorian tigrillo con queso is very versatile and can be enjoyed in various ways! Serve it on its own, or top it off with a fried egg. For a more substantial meal, pair it with bistec de carne al jugo (steak with bell peppers and onions), avocado slices, a drizzle of hot sauce or peanut sauce. To brighten things up, serve it with some Ecuadorian ají!
Some people love to serve their tigrillo green plantain mash with sal prieta, which is a seasoning made from ground toasted corn and peanuts. These days some restaurants also serve tigrillo as a side dish for other main dishes such as fish in coconut sauce or camarones al ajillo.
Tigrillo also pairs well with a side of fresh fruit or a simple salad.
Methods of Preparation
The preferred method to prepare the green plantains for tigrillo varies from one place to another in Ecuador. Some people insist that the green plantains need to be fried instead of boiled, while others claim that the best tigrillo is made with roasted green plantains.
Each one of these methods results in great tasting tigrillos with slight taste differences. Personally, I find boiling the plantains is easier than roasting them and healthier than frying them.
Feel free to fry the green plantain chunks instead of boiling them or roasting them in the oven/cooking them on the grill. Once the green plantains are cooked (regardless of being boiled, fried or baked), the rest of the process is the same.
Frequently Asked Questions
Can I use ripe plantains instead of green plantains?
Typically, tigrillo is made with unripe, green plantains. If you use ripe plantains, the tigrillo would have a much sweeter flavor and softer texture. I recommend using green plantains, however, you can opt for a mixture of the two if you prefer.
How do I reheat leftover tigrillo?
Reheat tigrillo in a skillet over low heat, adding a splash of milk or water to bring back its creamy consistency. Stir frequently to ensure it heats evenly.
Ecuadorian Tigrillo con Queso (Creamy Green Plantain Mash with Cheese)
Ingredients
- 4 large green plantains
- 2-3 tbs of butter or oil can also use achiote oil
- 5-6 scallions separate the bottom white part from the green parts, finely chop both parts and keep separate
- 1-2 garlic cloves crushed (optional, add if you want additional flavor)
- ½ teaspoon of achiote powder optional – not always used but gives it an extra hint of brightness, can omit the powder if using achiote oil
- ½ cup milk or the water from cooking plantains
- 4 eggs whisked with a little bit of salt
- 8 ounces of grated or crumbled cheese I used a mix of grated mozzarella and crumbled queso fresco
- 2 tablespoons of chopped cilantro
- Salt to taste
Optional garnishes or sides to serve with tigrillo:
- Fried egg
- Avocado slices
- Aji hot sauce
- Ecuadorian sal prieta (ground peanut seasonig mix)
- Chicharrones (crispy fried pork belly chunks)
- Bistec de carne (steak pieces sautéed with tomato, bell peppers and onions)
Instructions
- Peel the green plantains, cut them into large slices (3-4 per plantain).
- Place the plantain chunks in a pot with lighted salted water and bring to a boil.
- Boil for about 30 minutes or until the plantains are soft. Exact time depends on how green and fresh the plantains are.
- Once the plantains are cooked and soft, remove them from the pot and put them into a wide bowl – save the water they cooked in. You can test a piece by removing it and trying to mash it with a fork. If it’s easy to do mash it then it’s done, if it’s still hard let them cook until softer.
- Use a wood or metal masher to smash the plantains – do this while they are still hot. You can also use a fork or the bottom of a bowl or cup. It’s okay to have a few chunky pieces, but most of the plantains should be mashed smoothly. As you are mashing the plantains you can add a few tablespoons of the water they cooked in to help keep the mix soft and moist.
- Heat the butter or oil in large skillet or sauté pan, add the chopped white parts of the scallions. You can also add the crushed garlic and the achiote powder if you using it. Cook until soft.
- Add the mashed plantains the pan and stir well.
- Add the milk or water from cooking the plantains. Mix well and cook – while stirring- for a couple minutes.
- Add the whisked eggs, mix and cook – while stirring – for about 10 minutes. The consistency should be soft and slightly gooey, if it starts to get dry then add additional cooking water from the plantains or milk.
- Add the grated/crumbled cheese, mix well.
- Adjust thte consistency if needed or to your preference, you can add extra milk if you want a creamier consistency.
- Taste and add salt if needed. Take into consideration how salty the cheese is.
- Add half of the chopped cilantro and the green parts of the scallions. Mix well.
- Serve immediately. Served sprinkled with the remaining chopped cilantro and extra cheese if you want.
- You can also serve it with a fried egg on top, for full meal with some bistec de carne al jugo (steak pieces sautéed with bell peppers and onions), avocado, hot sauce, peanut sauce or sal prieta (a seasoning condiment made with finely ground toasted corn with ground peanuts).
Preparation photos for Ecuadorian Tigrillo con Queso:
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