Of course we also talked about drinks! At Paulina Cocina you ask for it, you have it, and with the arrival of the warmth the desire to have something fresh begins. If you want an alternative to smoothies and juices, the mote con huesillos is great.
If you are not familiar with the recipeI go ahead to clarify that huesillos does not refer to small bones but to the dehydrated peaches which, if they do not have a pit, are called orejones.
In case you’re wondering where the recipe is from, I’m just going to share with you. a saying: “more Chilean than peach and barley drink.¨ So take a little time to read and make this drink that the whole family will love.
All about mote con huesillo
The nickname with huesillo It is a traditional Chilean drink that combines mote, a type of peeled and cooked wheat grain, with huesillos, which are dehydrated peaches.. This refreshing preparation is very popular during the summer, especially at fairs and outdoor events in Chile.
The mote is cooked until it reaches a soft texture and blends with the bones, which are previously soaked to recover their juiciness. The drink is characterized by its sweet flavor and peach aroma.
It has deep roots in Chilean culture and is considered a symbol of the country’s gastronomic identity. It is common to find street stalls selling this refreshing drink, especially during festive events and celebrations.
A rich and refreshing recipe but above all, colorful
This traditional drink not only stands out for its flavor, but also for its attractive visual appearance. The mote con huesillo is served in large, transparent glasses, which allows you to appreciate the golden tones of the peaches and the white of the motecreating a vibrant and appetizing presentation.
Mote con huesillo is not only a delicious refreshing drink, but also a manifestation of Chile’s rich culinary and cultural heritage. Its popularity has transcended borders, and today it is enjoyed in various places around the world, becoming an ambassador of Chilean tradition and flavor.
Fundamental steps in the mote con huesillos recipe
The preparation of mote con huesillo is a process that combines several steps to achieve the perfect harmony of flavors and textures in this traditional Chilean drink. First of all, It starts by soaking the bones, then they are cooked in sugar water until they are tender.
This cooking process enhances the sweet flavor of the peaches.which will then become the fruit component of the drink. At the same time, the nickname is cooked, which is the peeled grain of wheat. This is also cooked in water until it reaches a soft and tender texture. Cooking the mote is crucial to guarantee its proper consistency.
Previous preparation to achieve the bone game
The pits, which are dehydrated peaches, should be left in water for several hours or even overnight. This step is essential to rehydrate the peaches and restore their characteristic juiciness.
This is how bone juice is obtained which in itself is a traditional Chilean drink and is characterized by its sweet and refreshing flavor. Once the bones have been properly soaked, they are cooked in sugar water.
After cooking, they are removed from the resulting liquid and crushed to obtain a pulp that will be the base of the juice.. It is consumed during the summer, since it is served cold and is considered a revitalizing drink.
How healthy is mote con huesillo?
Mote con huesillo is a drink that, from a nutritional point of view, has aspects to consider. The mote, peeled wheat grain used in its preparation, offers benefits for digestive health and provides a feeling of satiety.
However, it is important to note that usually contains added sugars during the cooking and preparation process. For this reason, moderate consumption is recommended, especially for those looking to maintain a balance in their calorie and sugar intake.
Why is it called mote con huesillos?
The name “mote con huesillo” has its roots in the fundamental ingredients that make up this traditional Chilean drink. “Mote” refers to the peeled wheat grain that constitutes an essential part of the preparation.
On the other hand, “huesillo” refers to dehydrated peaches which are also key in the preparation of the mote con huesillo recipe. The name “huesillo” comes from the characteristic presence of the stone or stone in the dehydrated peach.
So, The name directly reflects the components that define this refreshing and traditional preparation. It also conjures up images of street stalls where it is appreciated and shared.
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Mote con huesillo recipe
Yield: 4 portions
Preparation time: 7 hours
Ingredients
- 1 cup of mote (peeled wheat grain)
- 4 to 6 pits (dehydrated peaches)
- 2 cups of sugar
- 1 bunch of cinnamon
- Agua
How to make and serve huesillo con mote
- Place the bones in a container and cover with cold water. Let the bones soak for at least 6 hours or ideally overnight.
- In a pot, boil enough water to cover the mote. Add the mote and cook over medium heat for 45 minutes to 1 hour, or until the grains are tender.
- In a separate pot, add the soaked bones along with the soaking water, 1 cup of sugar and the cinnamon stick. Cook over medium heat for 30 to 45 minutes.
- Drain the cooked mote and the bones. In a container, combine the mote with the bones and add the remaining sugar (1 cup), ensuring that the sugar dissolves.
- Serve in large glasses and add ice to enjoy cold.
Source: www.paulinacocina.net
