Tigrillo Ecuatoriano 🇪🇨

cheese

🥗Healthier: cottage cheese

💰Cheaper: processed cheese

Cottage cheese reduces fat while providing protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is heart-healthy.

green plantains

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini offers a similar texture with fewer calories.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Egg whites lower cholesterol while tofu is plant-based.

Prepare the ingredients for Tigrillo Ecuatoriano.

Rub the chicharrón skin with bicarbonate, a bit of salt, and half a lemon.

Cut the chicharrón into small pieces.

In a hot skillet, add a bit of water and the cubed chicharrón, cover, and cook for a few minutes.

Once the water starts to evaporate, uncover and let the chicharrón brown until it releases its fat.

Once ready, remove the chicharrón, which should be dry and crispy, and set aside.

Take a green plantain, hit it a bit to make peeling easier, then peel and cut into small pieces.

Fry the plantain pieces in hot oil for about 10 minutes until cooked.

Remove the plantains and add butter, salt, and pepper to taste, then mash them until smooth.

In the skillet where you fried the chicharrón, add chopped onion, cilantro, salt, pepper, and a bit of garlic, and mix for a few minutes.

Add 2 eggs and mix well.

Add the reserved plantain and integrate everything well.

Add shredded mozzarella cheese and cook until the cheese melts.

Serve accompanied by crispy chicharrón and a bit of cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens