If you are looking for a dish that is rich, economical and that, in turn, leaves you completely satiated and satisfied, The Mote or Broth of Mote it is a dish that will achieve it. This is because it is a strong and complete preparation, which does not need anything to be supplemented, due to its high fiber content and its thick vegetable broth.
Caldo de Mote is an emblematic dish of Peru, which is recognized for its strong consistency and humility in ingredients. This dish is special for cold days in the Andes, since it is not necessary to consume a supplement such as rice, potatoes or pasta to be full, but with its great contribution of fiber, it makes the body respond to the height of the place and at the same time be strong and energetic for the movements in it.
However, we know that you are not here just to read a review of this dish, but that you want to know how to prepare this wonder. Given this, today we present the Caldo de Mote recipe, as well as its ingredients, materials and some tips so that you can recreate this dish in the healthiest and most nutritious way, so take your gloves, put on your mandarin and start cooking.
Ingredients
- 1 kilo of mote (corn)
- 500 gr of beef leg
- 250 gr of tripe
- 4 white potatoes
- 1 Tomate
- 1 cebolla
- 2 tbsp. ground chili
- 1 tbsp. of ground garlic
- 1 tbsp. peppermint
- 1 tbsp. oregano
- 1 tbsp. parsley
- 2 lemons
- Oil to taste
- Salt and pepper to taste
Materials
- large containers
- 2 pots of sancocho
- Cutting board
- Knife
- stirring paddle
- Strainer
- serving bowl
Preparation
- Take the mote or corn a day before preparation and wash it with plenty of water, so that the shell falls down a little. Then in a large bowl let it soak overnight.
- Carry out step number one again, but now with the tripe, take it, wash it well and, with the help of a chopping board and a good sharp knife, cut it into small pieces or cubes. Leave it to soak together with the juice of two lemons and a pinch of salt, until the next day.
- The day of preparation drain each ingredient and take them to the table where each ingredient will be cooked and joined.
- Now in a sancocho pot, add plenty of water and add the corn, turn on the heat and cook until the corn explodes, this for more or less 30 to 40 minutes.
- Add some mint leaves, a pinch of oregano and salt. Let cook over high heat for another 30 minutes.
- In another pot Cook the potatoes with a pinch of salt.
- Pick up the cutting board again and cut the tomato, onion and parsley into small cubes. book.
- Separately, make the sauce. For this, take another big pot, add a little oil and the vegetables cut in the previous step. Also, add a pinch of salt, pepper, chili and oregano. Let fry to the rhythm of the fire.
- Take the leg of cow and remove the unnecessary fat, wash it well and throw it into the sauce. Also integrate the tripe, previously washed. Allow it to absorb the protein flavors.
- At this time, take the corn, already cooked and take it without water to the sofrito pot. Then, add half of the water where the corn was boiled to the new preparation.
- As well, add the boiled potatoes with the shell, remove everything and let cook for 30 more minutes.
- To finish, serve in a large bowl, add a little corn, tripe, enough broth and vegetables and top with the cow's leg. Garnish with finely chopped parsley and a few pieces of green chili.
Tips and suggestions
- If you want to whiten the tripe or tripe, you can soak it with the juice of two lemons, as we said at the beginning, plus a tablespoon of baking soda. The next day, discard the water and vigorously wash the protein. You can do this step as many times as you want to remove impurities from the piece.
- You can replace the cow leg with pork leg. With the latter, you must carry out the same cleaning and disinfection process that we explained previously.
- For a higher concentration of the broth, add chopped yellow celery or ocumo. These serve as an accompaniment to the potato, giving the preparation greater body and consistency.
- To decorate, you can use chopped Chinese onion or cilantro.
- At your service first we must pour the mote, then the broth and on top the preyFinally add the chopped herbs on top.
What is mote broth?
El Mote broth is the generic name to distinguish grains or legumes of Andean origin, such as corn and legumes, cooked in water, which are consumed in various areas of the American continent as a side dish. In principle, the broth is one of the typical dishes of Cajamarca, a city in the mountainous area of northern Peru, which was dissipating throughout all the Peruvian regions until it became a space within the country's patron saint festivities.
Its name comes from Quechua ¨Phatasga¨ which means popped, broken or open, whose characteristics include a way of serving totally hot to combat the palates of locals and visitors from the cold in the Andean region, in addition to hunger and anxiety. Some of its ingredients are pre-Hispanic, which we can find in countries like Argentina Bolivia Chile Ecuador and Peru, belonging to the South American region.
In the same sense, this is a very nutritious dish due to the ingredients it contains, many people even consume it for breakfast. for the amount of vitamin it has and for the fat and satisfying consistency of its ingredients.
Nutritional contribution
El Mote broth, in this case, made with corn, provides a myriad of beneficial nutrients for the body, which are distributed throughout the dish through vegetables, proteins and the fibers of its main ingredient.
In general terms, the nutritional contribution of Mote broth can be seen as follows:
For every 100 grams of Mote Broth:
- Calories: 113 calories
- gluten: 30 gr
- Biotin and beta carotene: 27 gr
- Phosphorus and Potassium: 12 gr
- Football: 10,88 gr
- Magnesium: 11,11 gr
- Iron: 3 gr
- Lipids: 1,7 gr
- Cholesterol: 40,6 mg
- Vitamins: 9 gr
