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1
Boil the Plantains
15 Mins
High heat, about 100°C (212°F) — a rolling boil
Put the plantain rounds in a pot, cover with water, add half the salt and bring to a rolling boil. Cook for 12 to 15 minutes, until the rounds are completely tender and a fork slides through with no resistance.
Undercooked plantain will not mash — if the fork meets resistance, give it another 3 minutes.
Done when: A fork slides through a round with no resistance at all.
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2
Mash with Butter and Milk
5 Mins
Off the heat, about 80°C (175°F)
Drain the plantains well, return them to the hot pot and add the butter and warm milk. Mash with a potato masher until soft and fairly smooth — a few small lumps are fine and traditional. Season with the remaining salt.
Mash while the plantains are still steaming hot; cold plantain turns gluey and stiff.
Done when: The mash is soft, smooth and holds its shape on the masher.
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3
Soften the Onion and Garlic
5 Mins
Medium heat, about 175°C (350°F)
Warm the oil in a wide frying pan over medium heat. Add the onion and garlic and cook for 4 to 5 minutes, stirring, until soft and sweet-smelling but not browned.
A wide pan matters — the mash needs room to spread and fry, not pile up and steam.
Done when: The onion is soft and translucent and smells sweet.
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4
Scramble in the Egg and Cheese
8 Mins
Medium heat, about 175°C (350°F)
Add the mashed plantain to the pan and stir it through the onion. Pour in the beaten eggs and cook, stirring and folding constantly, for 4 to 5 minutes, until the egg is set through the mash. Fold in the cheese cubes and cook for 1 to 2 minutes more, until they soften into the mash. Egg dishes should reach 71°C (160°F).
Keep the mash moving — left still, the bottom crisps while the egg on top stays raw.
Done when: The egg is fully set with no runny streaks, the cheese is soft, and the mash is steaming hot.
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5
Serve Hot
2 Mins
Off the heat, about 65°C (150°F)
Spoon the tigrillo into a wide dish or onto plates, scatter the coriander over the top and serve at once with coffee — it stiffens quickly as it cools, so it is eaten hot, straight from the pan.
A hot plate keeps the mash soft for longer at the table.
Done when: The tigrillo is soft, golden and steaming, with cheese melting through it.
auto_awesome Finishing Touches & Plating
Serve the tigrillo piled high in a warm dish, cheese still melting through the golden mash, with a cup of strong coffee and a fried egg alongside — breakfast on the Ecuadorian coast is not a light affair.
Ecuador
30m
