🇪🇨 Mote Pillo

A warm, comforting Andean breakfast dish made with soft hominy corn, eggs, and a savory refrito — a staple from the highlands that fills both body and heart.

Ingredients (serves 2–3)

• 2 cups cooked mote (Ecuadorian hominy corn)

• 1 tablespoon butter

• ½ onion, finely chopped

• 1 garlic clove, minced

• ¼ teaspoon ground achiote (annatto powder or oil)

• ½ teaspoon ground cumin

• 4 eggs

• Salt and pepper to taste

• 2 tablespoons chopped chives or scallions

• Optional: a splash of milk or cream for creaminess

📌 About the Corn:

For authentic mote pillo, you’ll need mote blanco — peeled, cooked hominy corn made from large, white corn kernels.

It's softer and starchier than canned Mexican hominy. If using canned corn, rinse well and simmer longer for better texture.

In Ecuador, mote is traditionally soaked, peeled, and boiled until very soft, or purchased ready-to-eat from local markets.

🍳 Instructions

1. Make the refrito

• In a skillet, heat the butter or oil over medium heat.

• Add the onion and garlic, and cook until soft and translucent.

• Stir in achiote and cumin, and sauté for another 30 seconds to release color and aroma.

2. Add the mote

• Add the cooked mote to the skillet. Mix well so the corn is coated in the refrito.

• Cook for 2–3 minutes, letting the flavors meld and the mote warm through.

3. Scramble the eggs

• Add the beaten eggs directly into the pan over the mote on medium heat

• Season with salt and pepper. Stir gently to scramble and combine.

• If desired, add a splash of milk or cream to soften the texture.

• Cook just until the eggs are set but still tender — avoid overcooking.

4. Finish and serve

• Sprinkle chopped chives or scallions on top.

• Serve warm, ideally with black coffee and fresh cheese on the side.

🌿 Kuisit Tip

For extra creaminess, stir in a spoonful of queso fresco or soft white cheese just before the eggs finish cooking. Mote pillo is best eaten warm and freshly made — the fluffier, the better.