Ecuadorian mote pillo consists of hominy corn sautéed with onions, garlic, achiote, eggs, milk, chives and cilantro or parsley, and served with hot black coffee and slices of fresh cheese
Course Breakfast, Brunch, Main Course, Side Dish
Cuisine Andean, Ecuadorian, Latin, South American
Keyword Eggs, Hominy, Hominy with scrambled eggs, Mote pillo
1cupof diced white onioncan also use spring onions (white part only) or leeks (white part only)
2garlic clovescrushed
¼tspground achiote
¼cupmilk
2tbschopped chives or scallions
1tbsfinely chopped cilantro or parsley
Salt to taste
Serve with:
Queso fresco slices and black coffee
Instructions
Heat the butter over medium heat in a large sauté pan, add the chopped onions, crushed garlic, achiote, and salt to make a refrito, cook until the onions/leeks are soft, about 5 minutes.
Add the mote or hominy, stir in well and cook for another 2 minutes.
Add the milk and cook until the milk is almost all absorbed by the hominy.
Whisk the eggs and add them to the hominy, stir well and cook for about 3-5 minutes.
Stir in the chives and cilantro and add additional salt if needed.
Serve accompanied by queso fresco slices and hot black coffee.