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 Preparation Share

Ingredients

Rations:
  • 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

  1. 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.
  2. 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.
  3. Add the milk: Pour in the milk and cook for a few more minutes until it’s slightly absorbed but not dry.
  4. 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.
  5. Finish and serve: Stir in the cilantro or parsley. Mix well, adjust the salt if needed, and remove from heat. Serve hot.

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Products for the recipe

Goya's Mote Precocido

Goya's Mote Precocido

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