Mote con huesillos

Versión en español

As soon as spring starts in Chile, you can find little carts selling this traditional drink on the streets, wheat berries with dried peaches, or Mote con Huesillos, a little like the Aguas Frescas in Mexico. It is very filling and a terrific snack if you are sightseeing.

Mote con huesillos is a traditional Chilean drink that combines cooked husked wheat (mote) with dried peaches (huesillos). This delicious beverage is a cultural symbol in Chile, representing traditional flavors and culinary heritage. It's a refreshing treat during warm weather, and it is essential to serve it well chilled. On the beach, be sure to get also Palmeras, Pan de huevo and Cuchuflís.

How do I get Mote and Huesillos in the US?

The Mote in the US is called wheat berries, but it is not processed in the same way, and the most similar grain is barley. They sell the Quaker brand in all supermarkets in the breakfast section and do not follow the instructions on the package. You have to cook it much less, about 10-15 minutes, so it has a good consistency "al dente."

Huesillos are dried peaches. You can find them in bulk at supermarkets like Whole Foods or Trader's Joe.

Another option is to buy them at stores like ChinChile, which ships from Florida and imports Chilean ingredients.

Mote con huesillos Dried Peaches and Wheat

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• Author: Pilar Hernandez
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6
• Category: Dessert
• Method: Stove-cooked
• Cuisine: Chilean

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Description

A perfect Chilean drink/dessert.

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Ingredients

Units USM

• 12 small dried peaches
• 1 or 2 cinnamon stick
• 4 cups of water
• 3 cup cooked wheat berry or barley (see introduction)
• 1 cup of sugar

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Instructions

1. Soak the dried peaches in the water with the cinnamon and a piece of orange peel, optional, overnight. The next day, cook until soft, about 15-20 minutes after boiling.
   
2. Place sugar in a small saucepan and cook over low heat until dark caramel forms.
   
3. Pour over cooked dried peaches and stir to incorporate, giving them sweetness and color. In the USA, you can do the same with molasses dissolved in hot water from the cooked peaches.
   
4. Cook the wheat berry or barley (see the introduction) according to package directions.
   
5. Refrigerate.
6. To serve, place ½ cup wheat berries in a tall glass, add two peaches, and fill the glass with cooking liquid.
   
7. Add sugar if desired. Serve very cold.
   

I forgot to soak the Huesillos the night before. What can I do?

This happens to me always or almost always. You can put the Huesillos in cold water in a pot and cook them until they boil. Turn off the heat, let it cool, and continue the recipe. Just be careful not to overcook on the second boil.

I have leftover mote. What other dishes can I make?

The mote is cooked without salt or sugar, making reusing the leftovers in salads or stews effortless.

I don't want to make caramel. Can I use panela, piloncillo, or molasses instead?

Yes, and it will give it the characteristic color. You can add it during the cooking of the Huesillos, and once it dissolves and the Huesillos are cooked, add more water until it is the sweetness you want.

Why is sugar added to Mote con Huesillos when serving if it already has caramel?

The caramel gives it more color than sweetness. Although it can be served straight without adding more sugar, many prefer it sweeter.