Mote de Queso with a Twist

Ingredients

• 2 cups (400g) mote (hominy corn) 2 cups (400g) mote (hominy corn)
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (120g) grated cheese (queso fresco or mozzarella) 1 cup (120g) grated cheese (queso fresco or mozzarella)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 12g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the mote under cold water and soak it overnight in water.
2. 2.
   Drain the soaked mote and transfer it to a large pot. Add the vegetable broth and bring to a boil. Reduce heat and simmer for about 1 hour or until the mote is tender.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground cumin, paprika, and dried oregano to the pan. Stir well to coat the onions and garlic with the spices.
5. 5.
   Transfer the onion and spice mixture to the pot with the cooked mote. Stir to combine.
6. 6.
   Pour in the milk and bring the stew to a gentle simmer. Cook for an additional 10 minutes, allowing the flavors to meld together.
7. 7.
   Gradually add the grated cheese to the stew, stirring continuously until it melts and creates a creamy consistency.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Mote de Queso hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Mote (hominy corn) — Make sure to soak the mote overnight to ensure it cooks evenly and becomes tender. Rinse it thoroughly before cooking to remove any debris.
• Queso fresco or mozzarella — Use a good quality cheese that melts well. If you prefer a stronger flavor, you can substitute it with a sharper cheese like cheddar or Monterey Jack.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• If you prefer a smoother consistency, you can blend a portion of the stew before adding the cheese.
• Serve the Mote de Queso with a side of avocado slices and a squeeze of lime for added freshness.
• Leftovers can be refrigerated and reheated the next day. The flavors will continue to develop, making it even more delicious.
• Experiment with different types of cheese to find your favorite flavor combination.

Serving advice

Serve the Mote de Queso as a main course, accompanied by warm crusty bread or steamed rice. It can also be enjoyed as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Garnish the Mote de Queso with a sprinkle of fresh cilantro and a drizzle of olive oil. Serve it in individual bowls or a large serving dish, allowing the vibrant colors of the stew to shine through.