Mote pillo, also called motepillo, is a dish of hominy fried with scrambled eggs. It is the perfect breakfast or brunch dish. Mote pillo is a typical dish from the highlands or Sierra region in Ecuador. The city of Cuenca (and the whole province of Azuay) claim this dish as their specialty. To me this is really one of the best comfort foods, like many other dishes from the Sierra it warms me up inside when I eat it. Mote pillo is very easy and quick to make: the mote or hominy is sautéed with onions, garlic, achiote, eggs, milk, chives and cilantro or parsley. Mote pillo is almost always served with hot black coffee and slices of fresh cheese. Mote or hominy is dry corn that has been peeled and then boiled until soft, it is very easy to find it already prepared and canned in most grocery stores, usually in the canned vegetable section or in the ethnic section.
1 lb cooked mote or hominy (can use canned hominy)
2 tbs butter
1 cup of chopped leeks (white part only) or white onion
2 garlic cloves, crushed
¼ tsp ground achiote
¼ cup milk
2 tbs chopped chives
1 tbs finely chopped cilantro or parsley
Salt to taste
Serve with: Queso fresco slices and black coffee
- Heat the butter over medium heat in a large sauté pan, add the chopped leek or onions, crushed garlic, achiote and salt to make a refrito, cook until the 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.