Coastal Tigrillo with Roasted Green Plantain, Fresh Cheese, and Peanut Touch

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Wash the green plantains and make a shallow lengthwise slit in each peel. Rub them with 1 teaspoon of the vegetable oil and place them on a baking tray.

2. 2

   Roast the plantains for 25 minutes at 425°F / 220°C, turning halfway through, until the peel looks dark and the flesh is tender when pierced.

3. 3

   While they roast, heat the annatto oil with the remaining vegetable oil in a large skillet over medium heat. Add the red onion, garlic, 1/2 teaspoon salt, and cumin. Cook for 6 to 8 minutes, stirring, until the onion is soft and fragrant. Add the black pepper and half of the cilantro; stir and keep on very low heat.

4. 4

   Remove the plantains from the oven and let them rest for 5 minutes until cool enough to handle. Peel them, place the hot flesh in a large bowl, and mash with the butter and milk until rustic in texture, not completely smooth.

5. 5

   Add the onion-garlic refrito to the bowl and mix well so the green plantain absorbs the color and aroma of the annatto.

6. 6

   Beat the eggs with 1/2 teaspoon salt. Pour the eggs into a clean nonstick skillet over medium-low heat and cook, stirring gently, for 2 to 3 minutes until just set and creamy. Do not overcook them.

7. 7

   Add the scrambled eggs to the mashed plantain along with the crumbled fresh cheese and toasted peanuts. Mix gently to keep some texture in the cheese and eggs.

8. 8

   Return the whole mixture to the large skillet and cook for 2 more minutes over low heat, stirring gently, to blend the flavors. Adjust salt if needed.

9. 9

   Serve hot and finish with the remaining fresh cilantro on top.