Traditional Chilean Mote con Huesillos Recipe

Ingredients

  • 1 cup of dried peaches
  • 1 cup of mote (hard wheat)
  • 1.5 cups of sugar
  • 1 cinnamon stick
  • 5 cups of water
  • Orange or lemon rind (optional)

Steps and instructions

  1. Soak the dried peaches in 2 cups of water overnight.
  2. In a large pot, combine the rest of the water, sugar, cinnamon stick, and the soaking peaches with their water. If desired, add a piece of orange or lemon rind for additional flavor. Bring this mixture to a boil.
  3. Once the mixture is boiling, reduce the heat and let it simmer for about 30 minutes, or until the peaches are soft and plump.
  4. In the meantime, rinse the mote under cold water and then put it in another pot. Add enough water just to cover the mote and bring it to a boil. Cook until the mote is soft, for about 30 minutes, and then drain.
  5. When both the syrup and mote are ready, let them cool to room temperature.
  6. To serve, put a tablespoon or more of mote in a glass, add one rehydrated peach, and fill the glass with the peach syrup. Enjoy chilled.

Tools for making

  • Large pot - Needed to cook the peach syrup
  • Another pot - Used to cook the mote
  • Strainer - For rinsing the mote and draining the cooked mote
  • Glass - Used to serve the Mote con Huesillos
  • Tablespoon - To measure and add the mote to the glass
  • Stirring spoon - To mix the ingredients while cooking
  • Knife - To slice the soaked dried peaches, if desired
  • Measuring cup - To measure the dried peaches, sugar, and mote

Recipe variations

  • Use fresh peaches instead of dried peaches for a different flavor and texture.
  • Replace the mote with pearl barley or quinoa for a gluten-free option.
  • Add a splash of lemon or lime juice for a citrusy twist.
  • Experiment with different spices such as star anise or cloves to enhance the flavor.
  • Try using brown sugar or honey instead of white sugar for a richer taste.
  • Add a scoop of vanilla ice cream or a dollop of whipped cream on top for a decadent touch.
  • Create a vegan version by using a plant-based sweetener like agave syrup and replacing the dried peaches with other dried fruits like apricots or raisins.
  • Include some fresh mint leaves or a sprinkle of cinnamon powder as a garnish.

Recipe overview

Mote con Huesillos is a traditional Chilean refreshment that's both a drink and a dessert, perfect for hot summer days. This dish is simple, yet incredibly delightful, featuring sun-dried peaches (huesillos) rehydrated in a sweet cinnamon-infused syrup and served with cooked husked wheat (mote). It's a sweet, refreshing concoction that you'll normally find being sold on the streets of Chile. The preparation is straightforward but requires some patience as the peaches need to soak overnight. The result is a unique, delicious treat that's worth the wait. Expect a blend of textures and flavors - the chewiness of the wheat, the softness of the peaches, and the sweet, fragrant syrup make for a wonderful combination.

Common questions

  1. How do I rehydrate the dried peaches?
    You can rehydrate the dried peaches by soaking them in 2 cups of water overnight.
  2. Can I use canned peaches instead of dried peaches?
    While traditional Mote con Huesillos uses dried peaches, you can use canned peaches as a substitute if you prefer. Just make sure to drain them before adding to the recipe.
  3. How long does it take for the peaches to become soft and plump?
    It usually takes about 30 minutes for the peaches to become soft and plump when simmering in the syrup mixture.
  4. What is mote?
    Mote is a type of hard wheat commonly used in South American cuisine. It is cooked separately and added to the drink.
  5. Can I add any other flavors to the syrup?
    Yes, if desired, you can add a piece of orange or lemon rind to the syrup while it simmers to enhance the flavor.
  6. How should I serve Mote con Huesillos?
    Mote con Huesillos is traditionally served chilled. Fill a glass with a tablespoon or more of cooked mote, add one rehydrated peach, and then fill the glass with the peach syrup.

Serving dishes and utensils

  • Large pot - For boiling the peaches and making the syrup.
  • Another pot - For boiling the mote (hard wheat).
  • Spoon - For stirring the syrup and mote.
  • Knife - To slice the rehydrated peaches, if desired.
  • Glass - For serving the mote con huesillos.

Origin stories

In the heart of Chile, a cherished culinary tradition embodies the essence of its warm summers - Mote con Huesillos. This sweet non-alcoholic beverage, literally translated as "wheat with peaches," is a truly Chilean concoction, often sold in street carts and marketplaces, and even enjoyed at home. It dates back to colonial times and has become an indispensable part of Chilean culture. The dish takes its time to prepare, with the peaches sun-dried and the wheat meticulously cooked until tender, creating a delightful blend of flavors that's as unique as Chile itself. What's particularly fascinating is that despite its name suggesting a solid food, Mote con Huesillos is traditionally served in a glass, with a spoon to scoop up the tender wheat and peach, while sipping the sweet juice. Drinking it is not only a refreshing experience on a hot summer day, but also a taste of Chile's rich culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.