Ecuadorian Mote Pillo Corn
No. of diners
4
Ready in
45 minutes
Difficulty
Download
Usage
Breakfast or lunch
An emblematic dish of the Ecuadorian highlands that arises from miscegenation because it mixes ingredients and flavors from various cultures.
It is generally a breakfast, although it also serves as a garnish for meats and roasts.
For this recipe you will need INTERTRÓPICO Mote Corn, Oil with INTERTRÓPICO Achiote and INTERTRÓPICO Achiote Paste.
Ingredients
- 1 lb of INTERTROPIC Corn Mote
- 2 tablespoons butter or lard
- 1 cup white onion or leek, white part finely chopped
- 2 crushed garlic cloves
- ¼ teaspoon of Oil with Annatto INTERTRÓPICO
- ¼ teaspoon Intertropic Annatto Paste
- 4 eggs
- ¼ cup milk
- 2 tablespoons finely chopped scallions
- 1 tablespoon coriander or parsley, finely chopped
- Salt to taste
Steps
STEP 1
Cook the INTERTRÓPICO Mote Corn until it is soft and fluffy. Use pressure cooker if necessary. Reserve.
STEP 2
Prepare a stir-fry with the INTERTRÓPICO Achiote Oil, the INTERTRÓPICO Achiote Paste, the white onion, the crushed garlic and the salt. Cook until the onion is soft, approximately 5 minutes.
STEP 3
Add the INTERTRÓPICO Mote Corn, mix well with the refried mixture and cook for 2 minutes. Add the milk and cook until the milk is almost completely absorbed by the mote.
STEP 4
Beat the eggs lightly and add them to the mote, mix well and cook for about 5 minutes. Add the onions and cilantro.
Tips
Serve with slices of cheese or avocado and hot coffee.
IDEAL TO SHARE WITH YOUR FRIENDS AND FAMILY!
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