Tigrillo (Ecuadorian Green Plantain & Cheese Scramble)

Ingredients

• 1/2 cup pork chicharrón (cracklings)
• 2 green plantains
• 1 white onion
• 1 tsp cilantro
• La Favorita Original Oil
• La Favorita Margarine
• Salt and pepper to taste
• 1 tbsp lard
• 1 cup seco broth
• Peanut paste (optional)
• 1 fried egg
• 2 eggs
• 1/4 cup shredded mozzarella cheese

Directions

1. Peel the green plantains and cut them into large chunks.
2. Cook the plantains until tender — either boil them in salted water for about 15 minutes, or fry them gently in La Favorita Original Oil until soft.
3. While still hot, mash the plantains coarsely with a fork or a wooden spoon. Leave some texture; tigrillo should not be a smooth purée.
4. In a skillet, heat a little La Favorita Original Oil and La Favorita Margarine. Sauté the chopped onion until translucent.
5. Add the beaten eggs to the skillet and stir until just barely set.
6. Add the mashed plantain, the shredded cheese, and the crumbled chicharrón. Stir over medium heat until everything is combined, the cheese has melted, and the mixture is hot.
7. Season with salt and pepper to taste and stir in the chopped cilantro.
8. Serve hot, with a fried egg on top and peanut sauce on the side if you like. In Ecuador it is traditionally eaten for breakfast with coffee.