Mexician Hominy and Scramble Eggs or Mote pillo

Cora Warner


En español

Mote pillo, also called motepillo, is a dish of hominy fried with scrambled eggs. It is the perfect breakfast or brunch dish. Mote pillo is a typical dish from the highlands or Sierra region in Ecuador. The city of Cuenca (and the whole province of Azuay) claim this dish as their specialty. To me this is really one of the best comfort foods, like many other dishes from the Sierra it warms me up inside when I eat it. Mote pillo is very easy and quick to make: the mote or hominy is sautéed with onions, garlic, achiote, eggs, milk, chives and cilantro or parsley. Mote pillo is almos


★★★★★ 1 vote

10 Min
15 Min


  • 1 can(s)
    white hominy, drained
  • 2 Tbsp
    butter, cold
  • 4
  • 1 c
    leek or white onion {chopped}
  • 2 clove
    garlic {crushed}
  • 1/4 tsp
    achiote {ground}
  • 1/4 c
    milk, 2%
  • 2 tsp
    cilanto {finely chopped}
  • ·
    salt and pepper {to taste}

How to Make Mexician Hominy and Scramble Eggs or Mote pillo


  1. Preparation:
    1.Heat the butter over medium heat in a large sauté pan, add the chopped leek or onions, crushed garlic, achiote and salt to make a refrito, cook until the leeks are soft, about 5 minutes.
  2. 2.Add the mote or hominy, stir in well and cook for another 2 minutes.
  3. 3.Add the milk and cook until the milk is almost all absorbed by the hominy.
  4. 4.Whisk the eggs and add them to the hominy, stir well and cook for about 3-5 minutes.
  5. 5.Stir in the chives and cilantro and add additional salt if needed.
  6. 6.Serve accompanied by queso fresco slices and hot black coffee.

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About Mexician Hominy and Scramble Eggs or Mote pillo

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