Mote pillo
Ecuadorian recipes
Salads and Vegetables
Breakfast
Easy
15'
An Andean classic full of flavor and tradition. Mote pillo is a typical dish from the Ecuadorian highlands, ideal for breakfast or a light meal. Made with Goya pre-cooked mote, eggs, and a fragrant sauté of onion, garlic, and annatto, this recipe stands out for its simplicity and comforting taste.
Ingredients
- 1 bag (500gr) of Goya's Mote Precocido
- 2 tablespoons of margarine or butter
- 1 cup chopped white onion (or the white part of a leek)
- 2 cloves of crushed garlic
- 0.25 teaspoon of annatto or coloring (optional)
- 0.25 cup of milk
- 4 beaten egss
- 1 tablespoon chopped cilantro or parsley
- 1 pinch of salt to taste
Preparation
- Prepare the sauté: In a large pan, melt the margarine over medium heat. Add the onion, garlic, annatto, and a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the mote: After boiling the Goya mote for 5 minutes, incorporate it into the sauté. Cook for another 2 minutes so it absorbs the flavor.
- Add the milk: Pour in the milk and cook for a few more minutes until it’s slightly absorbed but not dry.
- Add the eggs: Pour the beaten eggs over the mixture. Cook over low heat, stirring gently until the eggs are set. This will take 3 to 5 minutes, depending on your preference.
- Finish and serve: Stir in the cilantro or parsley. Mix well, adjust the salt if needed, and remove from heat. Serve hot.
Follow this step-by-step video-recipe
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