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Chilean Potatoes with Mote Recipe
Chilean Potatoes with Mote Recipe

Potatoes with mote ((cooked and peeled grains of wheat or corn) is a traditional recipe from Mapuche gastronomy, delicious, and very easy to prepare. It’s a warm and nutritious stew, perfect for winter.

How to make Potatoes with Mote?

Preparing potatoes with mote is a kind of warm salad that is very easy to make. You just need to make sure to achieve the right cooking point to get the best result and then enjoy.

Nutritional Information

Category: Stews
Cuisine: Chilean
Calories: 400
Preparation: 30 minutes
Cooking: 60 minutes
Servings: 6 people

Chilean Potatoes with Mote recipe


  • 750 g of mote
  • 5 slices of bacon, fried and chopped
  • 4 tablespoons of oil
  • 3 garlic cloves
  • 3 large potatoes
  • 2 tablespoons of chili sauce
  • 2 teaspoons of paprika
  • 2 teaspoons of fresh cream
  • 1 ½ onion
  • 1 teaspoon of dried oregano
  • Salt
  • Pepper


  1. In a large pot, cook the mote in plenty of water for about 30 minutes or until the grains begin to split and become soft. Rinse the mote in a colander under a stream of cold water and set aside.
  2. In another large pot, heat the oil over medium heat and sauté the finely chopped onion for about 5 minutes until it is slightly golden. Add the chopped garlic and the peeled potatoes diced into small cubes, continue frying for about 8 to 10 more minutes. Add chili sauce, paprika, oregano, salt, and pepper to taste, and mix everything well.
  3. Add the reserved mote and 2 cups of water (400 ml) to the pot. Cook over low heat, stirring occasionally, until the potatoes are cooked and soft. Add the cream.
  4. Serve the potatoes with mote immediately, still hot, decorating the surface with chopped fried bacon.

Tips for making Potatoes with Mote

Use potatoes with a firm structure that won’t fall apart after cooking. If desired, you can replace the bacon with other sautéed vegetables such as red peppers or eggplants.

Did you know?

“Mote” is a word of Quechua origin (mut’i = cooked grain) and is the generic name used to refer to cooked and peeled grains and legumes, which in Chile mainly refers to wheat.


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