Creamy Loja-Style Tigrillo with Roasted Green Plantain, Fresh Cheese, and Achiote

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Wash the green plantains and place them whole, with the peel on, on a baking tray. Roast for 20 to 25 minutes, until the peel is dark and the flesh feels tender when pierced.

2. 2

   While the plantains roast, heat a large skillet over medium heat. Add the achiote oil and 1 tablespoon of the butter. Add the diced onion and cook for 4 to 5 minutes until soft and fragrant, without browning too much.

3. 3

   Remove the plantains from the oven and let them rest for 3 minutes until cool enough to handle. Carefully peel them and place the hot flesh in a bowl. Mash with a fork or masher until you have small chunks and a rustic texture.

4. 4

   Add the milk, salt, and black pepper to the bowl. Mix the mashed plantain until moist and creamy, but not completely smooth.

5. 5

   Transfer the plantain mixture to the skillet with the onion. Cook over medium-low heat for 2 minutes, stirring so it absorbs the achiote and heats evenly.

6. 6

   Push the mixture to one side of the skillet and add the remaining tablespoon of butter to the empty side. Pour in the beaten eggs and stir gently for 1 to 2 minutes until just softly set.

7. 7

   Immediately mix the eggs into the plantain and add the crumbled fresh cheese. Cook 1 to 2 minutes more, stirring gently, until the cheese begins to soften and everything comes together without drying out.

8. 8

   Turn off the heat and add the chopped fresh cilantro. Taste and adjust with more salt or pepper if needed. Serve hot.

9. 9

   If you want a lightly gratinéed top before serving, transfer the mixture to an oven-safe dish and bake for 3 minutes at 450 °F / 230 °C; this step is optional.