🍳 Tigrillo with Grilled Chorizo Crumble
A comforting Ecuadorian breakfast of mashed green plantains, eggs, cheese, and refrito
This version of tigrillo was born from leftovers, a couple of dry, forgotten chorizos from yesterday’s parrillada sitting in the fridge. Instead of letting them fade away, I crumbled them into the food processor and revived them in a sizzling refrito, letting their smoky flavor blend with buttery plantains, scrambled eggs, and fresh cheese. The result? A humble dish turned bold and satisfying.
📝 Ingredients (serves 4)
3 green plantains (plátano verde)
1 medium white onion, finely chopped (100 g)
2 garlic cloves, minced (8 g)
250 g fresh cheese, grated (≈ 2 cups)
4 eggs
30 g salted butter (2 tbsp)
15 g fresh cilantro, chopped (1 tbsp)
200 g grilled chorizo, crumbled or chopped
Salt and pepper to taste
Optional: 100 ml cream or nata, chicharrón or pulled meat to serve
🍳 Instructions
1. Peel and boil the plantains
Cut off both ends of each plantain.
Score the skin lengthwise and peel by hand.
Slice into 2 cm rounds.
Boil in salted water for 10–12 minutes, or until soft. Drain and set aside.
2. Make the refrito
In a large skillet, melt the butter over medium heat.
Add garlic first to infuse the butter for a few seconds.
Immediately add the onion and cook until translucent (about 5 min).
3. Revive the chorizo
Add the crumbled grilled chorizo to the refrito and sauté for 2–3 minutes.
Let it rehydrate slightly and soak up the flavors, it should sizzle and shine again.
4. Mash the plantains
While still warm, mash the boiled plantains with a fork or pestle until chunky and rustic.
5. Scramble the eggs
Push the refrito to one side of the pan or transfer temporarily.
Crack in the eggs and cook them scrambled in the same pan.
6. Combine everything
Return refrito and chorizo to center.
Add mashed plantains and mix thoroughly to coat and combine.
Fold in the grated cheese and cilantro.
Mix until cheese is melted and evenly distributed.
Add cream or nata now if using, for a softer, richer texture.
7. Season and serve
Add salt and pepper to taste.
Serve hot, topped with avocado slices and extra cheese if desired.
🌿 Kuisit Tip
For extra creaminess, add a splash of cooking water from the plantains when mixing. It loosens the mash just enough and helps the cheese melt into every bite. If using chorizo with lots of fat, reduce the butter slightly, let the sausage carry the richness.