{"id":16533,"date":"2026-07-07T17:04:09","date_gmt":"2026-07-07T22:04:09","guid":{"rendered":"https:\/\/recetas123.net\/sopa-de-mote\/"},"modified":"2026-07-07T17:10:11","modified_gmt":"2026-07-07T22:10:11","slug":"peruvian-mote-soup","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/peruvian-mote-soup\/","title":{"rendered":"Peruvian Mote Soup"},"content":{"rendered":"\n

Mote soup is a traditional dish from Peru\u2019s Andean cuisine, especially common in Cusco, Ayacucho, Apur\u00edmac, and other highland regions. You make it with cooked hominy corn, beef, potatoes, vegetables, and aromatic herbs, creating a hearty, comforting, deeply flavored broth.<\/p>\n\n\n\n

It is a home-style and market-style soup, especially valued on cold days or after long hours of work. Large, tender mote kernels turn the broth into a complete meal and reflect the importance of corn in Andean food traditions.<\/p>\n\n\n

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\"Sopa<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Peruvian Mote Soup<\/div>\n\t\t
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Preparaci\u00f3n<\/div>\n\t\t\t
20<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
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Cocci\u00f3n<\/div>\n\t\t\t\t
2<\/span> hrs<\/span> 15<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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Tiempo Total<\/div>\n\t\t\t\t
2<\/span> hrs<\/span> 35<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
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\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tMain Course\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tPeruvian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 6<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 470<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tChef<\/span>: Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 300 g dried peeled mote corn or hominy corn (1\u00bd cups)<\/li>\n\n\n\n
  • 700 g beef brisket or beef flank, cut into large pieces<\/li>\n\n\n\n
  • 2.5 liters water (10 cups)<\/li>\n\n\n\n
  • 300 g yellow potatoes or native potatoes, peeled and cut into medium cubes<\/li>\n\n\n\n
  • 150 g carrot, cut into small cubes (1 large carrot)<\/li>\n\n\n\n
  • 150 g red onion, finely chopped (1 medium onion)<\/li>\n\n\n\n
  • 80 g celery, chopped (2 stalks)<\/li>\n\n\n\n
  • 80 g leek, chopped (1 small leek)<\/li>\n\n\n\n
  • 20 g garlic, minced or blended (4 cloves)<\/li>\n\n\n\n
  • 30 ml vegetable oil (2 tablespoons)<\/li>\n\n\n\n
  • 5 g ground cumin (1 teaspoon)<\/li>\n\n\n\n
  • 3 g ground black pepper (\u00bd teaspoon)<\/li>\n\n\n\n
  • 10 g salt (2 teaspoons), or to taste<\/li>\n\n\n\n
  • 15 g fresh mint, chopped (3 tablespoons)<\/li>\n\n\n\n
  • 15 g fresh parsley, chopped (3 tablespoons)<\/li>\n\n\n\n
  • 100 g fresh shelled broad beans (\u00be cup), optional<\/li>\n\n\n\n
  • 80 g crumbled fresh white cheese (\u00bd cup), optional for serving<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n
      \n
    1. Soak and cook the mote,<\/strong> rinse the mote several times under cold water and soak it overnight. Drain it, place it in a large pot with 1.5 liters of water (6 cups), and cook over medium heat for 1 hour and 15 minutes, until the kernels are tender and opened. Set aside.<\/li>\n\n\n\n
    2. Make the beef broth,<\/strong> place the beef in a large pot with 1 liter of water (4 cups), a pinch of salt, and the celery. Bring it to a boil, skim off any foam that rises to the surface, and cook over medium-low heat for 50 to 60 minutes, until the beef is tender.<\/li>\n\n\n\n
    3. Make the seasoning base,<\/strong> heat the oil in a skillet and cook the onion until translucent. Add the garlic, cumin, and black pepper. Cook for 4 minutes, stirring often, until fragrant and lightly golden.<\/li>\n\n\n\n
    4. Build the soup,<\/strong> add the seasoning base to the pot with the beef. Add the cooked mote with part of its cooking liquid, the carrot, leek, and broad beans, if using. Cook over medium heat for 12 minutes so the vegetables absorb the flavor.<\/li>\n\n\n\n
    5. Cook the potatoes,<\/strong> add the potatoes and cook for another 15 to 18 minutes, until tender but not falling apart. Taste the broth and adjust the salt; it should be flavorful, lightly thickened by the mote starch, and filled with tender corn kernels.<\/li>\n\n\n\n
    6. Finish and serve,<\/strong> add the mint and parsley during the last 2 minutes of cooking. Remove the beef, cut it into smaller pieces if you prefer, and return it to the pot. Serve the soup piping hot and top with crumbled fresh cheese, if desired.<\/li>\n<\/ol>\n\n\n\n

      Chef\u2019s Tips<\/h2>\n\n\n\n
        \n
      • Soak the mote overnight to shorten the cooking time significantly.<\/li>\n\n\n\n
      • Cook the mote until truly tender; firm kernels will keep the soup from having its traditional texture.<\/li>\n\n\n\n
      • Keep the potatoes in medium cubes so they do not fall apart in the broth.<\/li>\n\n\n\n
      • Add fresh herbs at the end to preserve their aroma.<\/li>\n\n\n\n
      • If the soup becomes too thick as it sits, add a little hot water or stock before reheating.<\/li>\n<\/ul>\n\n\n\n

        Traditional Variations<\/h2>\n\n\n\n

        In different Andean regions, mote soup may use lamb, pork, hen, or charqui instead of beef. Some versions include chu\u00f1o, cassava, cabbage, chickpeas, or additional local herbs depending on the season.<\/p>\n\n\n\n

        In Cusco, it is common to find it made with peeled mote corn, meat, potatoes, and mint; in other areas, it may be served with more broth or a greater amount of vegetables.<\/p>\n\n\n\n

        How to Serve It<\/h2>\n\n\n\n

        Serve mote soup piping hot in deep bowls. Make sure each serving includes broth, mote, potatoes, vegetables, and beef. Finish with crumbled fresh cheese and offer Peruvian ground chile on the side for anyone who likes heat.<\/p>\n\n\n\n

        Pair it with toasted Andean cancha corn, rustic bread, or a cup of mu\u00f1a tea.<\/p>\n\n\n\n

        Recommended Side Dishes<\/h2>\n\n\n\n
          \n
        • Crumbled fresh white cheese<\/li>\n\n\n\n
        • Toasted Andean cancha corn<\/li>\n\n\n\n
        • Peruvian ground chile<\/li>\n\n\n\n
        • Rustic bread<\/li>\n\n\n\n
        • Mu\u00f1a tea<\/li>\n<\/ul>\n\n\n\n

          Origin and Tradition<\/h2>\n\n\n\n

          Mote is cooked, peeled corn, a fundamental food in Andean cooking since ancient times. Using it in soups takes advantage of its tender texture and its ability to give body to broth.<\/p>\n\n\n\n

          Mote soup reflects a generous and practical style of cooking: it brings together grain, meat, tubers, and vegetables in one pot. For that reason, it remains an important dish at family tables throughout Peru\u2019s highlands.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Mote soup is a traditional dish from Peru\u2019s Andean cuisine, especially common in Cusco, Ayacucho, Apur\u00edmac, and other highland regions. You make it with cooked hominy corn, beef, potatoes, vegetables, and aromatic herbs, creating a hearty, comforting, deeply flavored broth. It is a home-style and market-style soup, especially valued on cold days or after long […]<\/p>\n","protected":false},"author":6,"featured_media":16535,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[191,190],"tags":[],"class_list":["post-16533","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-peruvian-recipes","category-recetas-y-comida-peruana","entry","has-media"],"yoast_head":"\nPeruvian Mote Soup | Recetas123<\/title>\n<meta name=\"description\" content=\"Make traditional Peruvian mote soup with beef, potatoes, vegetables, and Andean herbs. 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