Hello friends of this beautiful community! Today we want to propose to make a recipe that comes directly from Ecuador, it is the tigrillo . No, we are not proposing to eat a wild feline, but a dish that is customary to eat at Ecuadorian breakfasts (Tranki).
This recipe is emblematic in that country, it is a mixture of ingredients such as green banana, eggs and cheese , which in conjunction, with its contrast of flavors and creamy, turns out to be a delicacy of the gods!
In this note we are going to tell you everything about this gastronomic experience, the characteristics of this dish, its origin, why of its name, the secrets its preparation, the best accompaniments and, of course, a tigrillo recipe to enjoy in its next breakfast.
Content table
About the tigrillo
The tigrillo is a typical dish of Ecuadorian cuisine , especially consumed at breakfast, but also in the snack. It is characterized by being a mixture of green banana, egg and cheese , cooked harmoniously to create a creamy mixture of flavors and textures.
This preparation is very versatile that, as well as Ecuadorian onbolly , adapts to different tastes, allowing recipe variations according to individual preferences. It can be used alone or accompanied by other elements such as avocado, chili salsa, tomato and onion stir -fry, coffee or fried bacon .
Green Tigrillo Characteristics
- Creamy texture and intense flavor: the green tigrillo stands out for its creamy texture, the result of the perfect combination among its ingredients, creating a unique sensory experience.
- Fresh banana aroma: when preparing the green banana, a tempting aroma is released that wraps the kitchen and awakens the appetite. This natural perfume adds an additional sensory component.
- Versatility in the ingredients: Although the base is the green banana, egg and cheese, kitchen lovers can customize the recipe by adding touches of achiote, onion and coriander, allowing a wide range of variations to adapt to individual tastes.
- Exact point of maturity of banana: the green banana used in the preparation of the dish must be at its exact point of maturity. This detail is crucial to achieve adequate texture, since a green banana at its optimal time provides firmness and consistency.
- Integration of Ecuadorian traditional flavors: the addition of typical ingredients, such as achiote, which provides color and a subtle earthy flavor, or fresh cheese, which adds a touch of authenticity, connect with the country's culinary roots.
Origin of the tigrillo
The tigrillo has its roots in the tropical regions of Ecuador . It is believed that its origin dates back to the indigenous communities that they found in the combination of local ingredients a substantial and nutritious way to begin the day.
Over time, this recipe has transcended borders and has become an emblem of Ecuadorian gastronomic identity , appreciated for its simplicity, combination of flavors and versatility.
Why is it called Tigrillo?
The curious denomination of this dish has its roots in the appearance of the green banana , which when grated acquires a texture similar to the fur of a tiger . This visual connection led to the dish adopting the name of " tigrillo ", a denomination that highlights creativity and connection of gastronomy with nature.
There are also other versions that say that this typical Ecuadorian dish bears that name precisely because of the cat that has the same denomination, by the resemblance to the color of the preparation, gold and white, with the animal's fur .
Which are the ingredients in the tigrillo recipe
- Grated green banana: green banana is a fundamental ingredient that provides firmness and a characteristic texture to the dish.
- Egg: the eggs are mixed with the grated banana and cooked together. The addition of eggs contributes to the creaminess and consistency of the tigrillo
- Cheese: Fresh cheese provides a soft flavor and creamy texture that complements and balances the other ingredients.
- Achiote (optional): In some recipes, Achiote is added to give color and a subtle earthy flavor to the plate. However, its inclusion may vary according to the region and personal preferences.
- Additional condiments (optional): Depending on the region and individual taste, other condiments such as onion, garlic, coriander or other aromatic herbs to enhance flavors can be added.
5 secrets for the Ecuadorian tigrillo to leave perfect
- Careful selection of green bananas: opt for bananas at its exact maturity point, where green skin still predominates and texture is firm to touch. Avoid too mature bananas, as they can affect the consistency of the dish.
- Precise cooking of banana: The cooking technique of the green banana is crucial. It can be boiled or fried, but it is important that it is tender and creamy, to be able to integrate well with the rest of the ingredients and achieve the characteristic texture.
- Balanced seasoning with Achiote: Achiote not only provides color to the tigrillo, but also an eating and slightly spicy flavor. The secret is to achieve a balanced seasoning without exaggeration, since it can master the other flavors.
- Personal touch in the presentation: although the traditional recipe is the base, adding a personal touch in the presentation can raise the experience. You can decorate the dish with fresh coriander leaves or sliced avocado for a touch of freshness.
The 7 best accompaniments for El Tigrillo
- Ecuadorian coffee: A classic accompaniment for the tigrillo is a cup of coffee. The robustness and coffee aroma contrast wonderfully with the softness of the tigrillo, creating a balanced and flavor breakfast.
- Slicing avocado: fresh avocado slices are a popular option to accompany, adding an additional texture to the plate.
- Chief sauce: Ecuadorian pepper sauce is a perfect complement. This sauce, made with chili pepper, coriander, onion and other condiments, provides a touch of heat and vibrant flavor.
- Tomato and onion Suffrites: This stir -fry adds freshness and an acid touch that complements the wealth of the Ecuadorian tigrillo.
- Fried bacon: For an even more indulgent experience, this dish with fried bacon can be accompanied, to provide a crispy texture that contrasts with the creaminess of the tigrillo .
- Green salad: a arugula salad balances the density of the main dish.
- Cooked cassava: cooked cassava is another popular accompaniment in Ecuadorian cuisine. Its soft texture and neutral flavor is combined well, offering variety in each bite.
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Tigrillo recipe
PORTIONS : 4 portions
Preparation time: 30 minutes
Ingredients
- 4 green bananas
- 4 eggs
- 150 g of fresh cheese
- 1 tablespoon of achiote
- 1 finely chopped onion
- Coriander leaves to decorate
- Salt and pepper to taste
- Grated cheese to decorate
How to prepare step by step
- Cook the green bananas in boiling water until they are soft, peel them and then grate them.
- Dilute the spoonful of achiote in a small amount of oil and mix it with grated bananas.
- In a pan, sauce the onion until golden brown.
- Then add a small amount of oil to the pan if necessary and cook the bananas grated over medium heat, together with the onion. Stirring occasionally, until they are tender.
- Incorporate the beaten eggs, mix well until they begin to curdle and then add the fresh cheese.
- Continue cooking until everything is well integrated.
- Serve hot, decorated with grated cheese and fresh coriander.
