El Mote con Chicharrón es un plato típico peruano que combina la cremosidad del mote ( maíz cocido ) con la crujidez y sabor del chicharrón . Aquí te presentamos una receta tradicional utilizando productos de nuestra tienda .
INGREDIENTES :
• Corn Nickname He Commoner 500g - Our high quality mote corn is the main ingredient of this dish .
• Paste Chili Yellow The Latin 225g - The yellow chili paste adds a perfect touch of flavor and spice .
• Sybarite Garlic Doypack 250g - The garlic doypack is ideal for giving an authentic flavor to your chicharrón .
• Ajinomoto About 100g - A little ajinomoto enhances the flavors of the entire dish .
• Paste Coriander The Latin 225g - Fresh cilantro paste is essential for chicharrón .
PREPARATION :
1. Cook the mote corn according to the package instructions . It should be smooth and creamy .
2. Prepare the chicharrón by chopping the pork into small pieces and frying in hot oil until golden brown and crispy . Drain off excess oil .
3. In a large bowl , mix the cooked mote corn with the frying pork rind . Add the yellow chili paste , the garlic doypack and the ajinomoto . Mix well .
4. Serve hot , garnished with chopped fresh cilantro .
TIPS :
- Make sure to cook the mote corn until it is very soft so that it blends well with the chicharrón .
- Do not overcook the chicharrón to maintain its crunchiness .
- Adjust the amount of yellow pepper and garlic according to your taste and spiciness preference .
