How to make it
7 steps. Take it one step at a time.
Heat the butter and achiote oil
Heat the butter and achiote oil in a large skillet over medium heat.
Add the chopped scallions and minced garlic
Add the chopped scallions and minced garlic to the skillet. Sauté for about 2-3 minutes until the onions are soft and fragrant.
3 minAdd the cooked hominy
Add the cooked hominy (mote) to the skillet and stir well to ensure every kernel is coated with the colored oil and butter mixture.
Pour in the milk
Pour in the milk and cook, stirring occasionally, for about 5 minutes or until the milk has been mostly absorbed by the hominy.
5 minIn a small bowl, lightly whisk the eggs
In a small bowl, lightly whisk the eggs with a pinch of salt and pepper. Pour the eggs over the hominy.
Cook while stirring continuously
Cook while stirring continuously for 2-3 minutes until the eggs are set but still moist and creamy. Do not overcook.
3 minRemove from heat
Remove from heat. Stir in the chopped cilantro and crumbled queso fresco. Adjust seasoning with salt and pepper if needed. Serve immediately.
A little kitchen wisdom
Mote is peeled and cooked corn (hominy) common in Latin American cuisine. For the most authentic flavor, use achiote oil to give the dish its characteristic warm yellow color.
