Mote is a traditional and versatile staple in Bolivian cuisine, comprising large-kernel corn cooked through a special process akin to nixtamalization. Infused with culinary lime, this dish boasts enhanced flavor and nutritional value, making it a perfect accompaniment to savory dishes like chicharrón, fricasé, or pollo dorado.

Ingredients

🌽 500g Dry Corn Kernels Maíz Seco, large-kernel, white variety typically used for mote
🧂 50g Culinary Lime Cal, calcium hydroxide, used in the nixtamalization process
💧 3L Water, sufficient to cover corn

Instructions

1- Initial Preparation:

• Begin with the dry corn kernels, ensuring you have a sufficient quantity for your serving needs.

2- First Cook (Nixtamalization):

• Place the corn kernels into a large traditional cooking pot.
• Cover the corn with water, ensuring all kernels are submerged.
• Add a measured amount of culinary lime cal to the mixture.

3- Boil and Soften:

• Set the pot over a heat source, preferably a wood fire, to bring the mixture to a rolling boil.
• Continuously stir the corn with a large wooden paddle to ensure even cooking and prevent sticking.
• Boil until the kernels swell, soften, and change color to a yellowish-orange hue.

4- Cooling:

• Using a slotted spoon or by careful draining, transfer the hot corn into a large metal colander or sieve.
• Allow the corn to cool by stirring gently, which also helps in rinsing the lime residues.

5- Second Boil (Rinsing/Final Cook):

• Transfer the cooled corn into a clean pot.
• Add fresh water to the pot, covering the corn completely.
• Boil once more, ensuring the kernels reach the desired tenderness for consumption.

6- Final Tenderizing:

• After boiling, check for the perfect tenderness. The mote should be soft, plump, and have a slightly irregular texture.

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: Varies based on the quantity of corn used
Equipment:

• Large Traditional Cooking Pot (e.g., copper or cast iron)
• Wooden Paddle/Stirring Spoon
• Large Metal Colander/Sieve
• Aluminium Pot for the second boiling
• Serving Bowls/Plates
• Ladle/Scoop
• Disposable Gloves

Cooking Tips:

• The use of culinary lime is vital for traditional nixtamalization, enhancing the corn’s nutritional properties and flavor.
• Cooling the corn post the initial cooking phase is essential before the final boil to achieve optimum texture.
• Ensure thorough rinsing during the second boil to remove any remaining lime residue.

#bolivian #mote #traditional #corn #sidedish #nixtamalization

Azafrán Bolivia: https://www.youtube.com/c/Azafr%C3%A1nBolivia

Mote

Posted by Waivio guest: @waivio_hivecooking