Wheat Mote Pebre - Pilar Hernández's Chilean Cuisine
This summer I've been using mote a lot to add to salads, giving them more substance or making them more filling. Usually on Mondays when I get back from the supermarket, I make a pot of cooked lentils or chickpeas, mote or quinoa, diced potatoes or brown rice.
- 2 diced tomatoes
- 1 cup of cooked hominy according to package instructions
- 1/2 bunch of cilantro
- 1/4 of a finely chopped yellow onion
- salt, oil, cumin, JB chili pepper
- finely chopped green chili
- avocado, chopped hard-boiled egg, fresh cheese (optional)
- Wash the tomatoes and cut them into quarters, remove all the seeds and dice into small cubes.
- Wash, dry the cilantro, and chop it very finely.
- Wash, peel the onion, and chop it very finely.
- In a large bowl mix the tomato, cilantro, hominy, onion, season with green chili and/or Chilean chili sauce, salt, vegetable oil, a pinch of cumin, stir very well and taste, adjusting the seasoning and amount of cilantro, tomato and onion until it is to your personal taste.
- Ideally, leave it to rest overnight in the refrigerator or for a couple of hours.
- Serve at room temperature; I add this combination to a bed of lettuce, it tastes great.
How do I cook Chilean wheat mote?
For al dente mote: Place two cups of mote in a pot and cover with four cups of water, ensuring the water level is at least three fingers above the mote. Cook over medium heat, covered. Once it comes to a boil, reduce the heat to a gentle simmer and check after 13-15 minutes. Stir occasionally and re-cover. Do not add salt or sugar to the water; it should be neutral. The mote will absorb the water. When ready, drain any excess water and let cool. Oso is a traditional brand in Chile.
Description
Very flexible and filling.
