Triguillo is a traditional Equatorian recipe that primarily consists of roasted wheat grains. These grains are often seasoned with spices and herbs, giving them a flavorful and aromatic profile. Triguillo is commonly enjoyed as a snack or side dish in Ecuador. It’s gluten-free.
2 large green plantains, peeled and cut into cubes
2 tbsp smooth peanut butter
125ml whole milk
50g unsalted butter
3 tbsp olive oil
4 bacon slices, finely sliced
4 onions, finely sliced
½ tsp paprika, plus a little extra to garnish
80g mozzarella, finely chopped
a handful coriander leaves, finely chopped
Put the plantain into a bowl of cold water to soak for one hour. Drain well. Put the plantain into a pan of boiling water. Boil over a medium heat for 30-35 minutes or until soft. Drain well and tip into a mixing bowl. Add the peanut butter, milk, half of the butter, season well, and mash together until smooth.
Meanwhile, heat 1 tbsp of the olive oil in large non-stick frying pan over a high heat. Add the bacon and fry for 4-5 minutes or until just crispy, then scatter the onions into the pan and continue to fry for 1-2 minutes or until wilted. Remove from the heat, add the paprika and mix well.
Tip the bacon and onions into the plantain mash, along with the cheese and 3/4 of the coriander. Mix everything well and season.
Reheat the bacon pan over a high heat. Add the remaining butter and transfer the tigrillo to the pan and flatten it out with a spoon. Reduce the heat to medium and break up and turn it regularly, until crisp. It will crumble and look a little like a hash, with crunchy pieces.
Meanwhile, heat a frying pan over a medium heat with the remaining oil and cook the eggs to your liking.
To serve, divide the tigrillo between six plates. Top each with an egg. Scatter over the remaining coriander leaves and a pinch more of paprika. Serve immediately.