What is Mote con huesillo?

For many Chilean, the national drink of their South American nation is called Mote con huesillo . Quechan, translated from the indigenous tongue of the continent, the name literally means "grain with sun -dried peach". The grain is wheat, cooked in alkaline water in a process called nixtamization, which is then mixed with boiled dried peaches and simple syrup flavored cinnamon.

Wheat used for Mote con huesillo must be deprived of its bran through nixtamization. This ancient American boiling process of boiling in water saturated with saturated Lye prepares a grain for recipes, leaving the high nourishing content of niacin. It is still used throughout the south and Central American to prepare several types of grain and even pulses for the table. In some Chilean households, this process is known as kako .

The dried peaches must be slightly rehydrated before the Mote con huesillo . This means that it must be subordinateNight in the water. This liquid can then be cooked by peach on moderate heat and then you can add sugar and cinnamon to form a simple syrup. When it is thickened, many chefs leave nectar in a pan and cool it to the cold. A small flour could be added to the peach just before service.

Mote is ready by cooking wheat in water until it is as gentle as boiled rice. After water stress, wheat is often massaged manually to ensure that all skins have been removed. Then a liberal scoop of the finished grain is added to each glass of cold peach nectar.

The local expression points to the popularity of this summer drink, served at parties and road stalls across the country. Referring to patriotism, the locals could say that something is "more Chilean than Mote con huesillo ". This is used in the same status as another expression used by the neighbors nAnd the far north that can be heard that something is "more America than apple cake".

Mote con huesillo is not the only recipe for a beverage or food that uses nixtamized wheat. From Homina Grits and Salsa to Bread and Risotto, Mote has become a common ingredient in many native meals. The popular twist to the peach nectar version of the national drink includes the use of another type of fruit such as plums. This is often done when the dried peaches are not available. When Mote is not abundance, some use a sparkling barley instead.