Chilean creamy mote, or mote a la crema, is cooked wheat mote coated in butter and oil, simmered in water for about 10 minutes until thick, then finished with cream, salt, and pepper and topped with grated parmesan. It takes 10 minutes of preparation and 20 minutes of cooking, and serves 4.
It turns an ancestral Chilean ingredient into a smooth, comforting dish, perfect for cold days or as a side for meat and vegetables.
How to Make Creamy Mote?
The cooked mote is coated in warm butter and oil, covered with water, and simmered gently until creamy. The cream goes in at the end, and parmesan is added just before serving.
Nutritional Information
Each 250 g serving of creamy mote contains approximately 310 kcal, 6 g of protein, 17 g of total fat (9 g of saturated fat), 40 mg of cholesterol, 30 g of carbohydrates, 2 g of sugars, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Creamy Mote Recipe
Preparation: 10 minutes
Cooking: 20 minutes
Servings: 4
Ingredients
- 500 g of cooked wheat mote
- 1 tablespoon of butter
- 1 cup of heavy cream
- 1 tablespoon of vegetable oil
- Grated parmesan cheese
- Fine salt
- Black pepper
Instructions
- Cook the mote according to the package directions. Heat a pot over medium heat and add the butter and oil, waiting until the butter melts without browning. Add the cooked mote and stir until well coated.
- Add enough boiling water to cover the mote and lower the heat to the minimum. Simmer for about 10 minutes, stirring occasionally, until the liquid starts to evaporate and the mixture turns thick and creamy. Stir in the cream and season with salt and pepper.
- Cook 5 more minutes over low heat without boiling. When the mote is evenly thick and creamy, remove from the heat and let rest 5 minutes. Serve hot, generously sprinkled with grated parmesan.
Additional Tips
Lighter version
Replace the cream with plain unsweetened yogurt or low fat evaporated milk.
Extra creamy
Blend part of the mote before adding it to the pot.
Rinse jarred mote
If you use precooked mote from a jar, rinse it well to remove excess starch.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Heavy cream | Evaporated milk | 1 cup | Lighter |
| Heavy cream | Oat or soy milk | 1 cup | Dairy free |
| Butter | Olive oil | 1 tablespoon | Dairy free |
| Parmesan | Mantecoso cheese | To taste | Meltier |
Frequently Asked Questions (FAQs)
1. Can I use jarred or precooked mote?
Yes, it shortens the time. Rinse it well before cooking it with the cream.
2. Which cream is best?
Whole or cooking cream with at least 30% fat for a thicker texture and richer flavor.
3. Can I make it dairy free?
Use unsweetened oat or soy milk instead of cream, and olive oil instead of butter.
4. What goes well with creamy mote?
Grilled meats, roasted vegetables, or baked fish, or serve it as a main with a fresh salad or a poached egg.
Origin of Mote
Mote is one of the oldest ingredients in Chilean cooking, rooted in the diets of Indigenous peoples. This creamy version adds European influences through cream and cheese.
Did You Know?
Mote has long been so important in rural Chile that it was once used in barter and shared generously at harvest time.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Mote Risotto Recipe
- Chilean Mote Salad Recipe
- Chilean Mote con Manjar Recipe
- Chilean San Carlos Longaniza Recipe
