Cómo hacer TIGRILLO | Receta fácil

green plantains

🥗Healthier: zucchini

💰Cheaper: regular potatoes

Zucchini offers a lower-carb option while potatoes are more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and offers a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: tofu

Flaxseed meal serves as a vegan egg substitute.

Cut the panceta into uniform pieces, not too small to avoid excessive reduction during cooking.

Season the panceta with minced garlic, cumin, paprika, salt, and juice of 1 lemon, mixing well.

Place the panceta in a pot and add a halved white onion and enough water to cover it.

Cook on high heat, covered, for about 20 minutes.

After 20 minutes, uncover, stir, and let the water reduce completely so it can fry in its own fat.

Peel the green plantains and cut them into small pieces for faster cooking.

In a pot, add 1.5 liters of water and a bit of salt, then add the plantains and cook for 10 minutes.

While the plantains are cooking, chop half of a red onion, another white onion, and finely chop 3 cloves of garlic.

Grate 1.5 cups of queso manaba, adjusting to taste.

Once the chicharrones are ready, remove the cooked plantains and start mashing them, leaving some texture.

In a deep skillet, melt 2 tablespoons of butter, then add the minced garlic and sauté briefly.

Add the chopped red and white onions and cook until they become translucent, about 2 minutes on low heat, stirring constantly.

Add the mashed plantains to the skillet and sauté to absorb the flavors.

Pour in 1 cup of milk, mixing well, and add another half cup if needed for moisture.

Incorporate 2 beaten eggs, season with salt and pepper, and add the grated cheese and chicharrón, mixing thoroughly.

Finish by adding a generous amount of fresh cilantro and mix one last time.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens