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Breakfast

Tigrillo

The Quirky Foodster Team

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15 min
Prep
30 min
Cook

Ingredients

  • 3 (about 600g / 1.3 lb) Green plantains, peeled and cubed
  • 3 Large eggs, beaten
  • 100g (1 cup) Grated queso fresco
  • 1 Small onion, finely diced
  • 1 Red bell pepper, finely diced
  • 2 Cloves garlic, minced
  • 2 tbsp Achiote (annatto) oil or vegetable oil
  • 100g (3.5 oz) Cooked shrimp or diced fried pork, optional
  • to taste Salt and pepper

Method

  1. Boil plantain cubes in salted water for 20 minutes until soft; drain and mash coarsely, leaving some texture.
  2. Heat achiote oil in a skillet and sauté onion, pepper and garlic for 4-5 minutes until softened.
  3. Add the mashed plantain to the skillet and stir to combine with the sauté for 2-3 minutes.
  4. Push the mixture to one side, pour beaten eggs into the pan, and scramble until just set, then fold through the plantain.
  5. Stir in grated cheese and shrimp or pork if using, cook for 2 more minutes, season, and serve hot.

Introduction: Tigrillo is a hearty scrambled breakfast hash from Ecuador's Amazon and coastal regions, made from mashed green plantain mixed with scrambled eggs, cheese and often shrimp or pork.

Cultural Background: Tigrillo is a hearty scrambled breakfast hash from Ecuador's Amazon and coastal regions, made from mashed green plantain mixed with scrambled eggs, cheese and often shrimp or pork. Its speckled appearance — golden plantain flecked with egg and cheese — is said to resemble a tiger's coat, giving the dish its name.

Tips: Leave the mashed plantain slightly chunky rather than smooth — tigrillo should have texture, unlike the smoother bolón mash.

Variations: Amazonian versions add maito-smoked fish; a simpler version omits shrimp/pork entirely for a vegetarian breakfast. Omit shrimp/pork entirely; the base recipe with egg and cheese is naturally vegetarian.

Storage: Refrigerate leftovers in an airtight container for up to 2 days.

Reheating: Reheat in a skillet over medium heat with a splash of water for 4-5 minutes, stirring occasionally.

Nutrition: Approx. 380 kcal, 16g protein, 18g fat, 42g carbohydrates per serving.

FAQs:

Q: What gives tigrillo its colour?

A: Achiote (annatto) oil gives the dish its characteristic golden-orange hue and mild earthy flavour.

Q: Can I make tigrillo without eggs?

A: Eggs are traditional and central to the dish's texture and name; omitting them changes it closer to a simple mashed plantain side.

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