Tejuino Recipe

Tejuino is a traditional Mexican drink with a rich history dating back to pre-Hispanic times. Made with fermented corn masa, this beverage offers a delightful balance of sweet, tangy, and slightly funky flavors. It's a popular choice for cooling down on a hot day and is often enjoyed by street vendors and at local festivals in Mexico. Tejuino boasts not only refreshing taste but also potential health benefits due to its fermented nature.
In this recipe, we'll guide you through the simple process of making Tejuino at home. All you'll need are a few pantry staples and a little patience for fermentation.

Ingredients

• 1/2 cup masa harina (corn flour)
• 2 cups cold water
• 1 piloncillo cone (unrefined whole cane sugar cone) or 1/2 cup packed brown sugar
• 1 lime, juiced
• Ice
• Sea salt, for rimming glasses (optional)
• Lime wedges, for garnish (optional)

Directions

1. Make the Tejuino Base: In a large bowl, whisk together masa harina and cold water until smooth. Cover the bowl loosely with a cloth and let it sit at room temperature for 2-4 days, stirring occasionally. The mixture will thicken and develop a slightly sour aroma, indicating fermentation.
2. Cook the Tejuino: In a saucepan, combine the fermented masa mixture, piloncillo cone (or brown sugar), and 1 cup of water. Heat over medium heat, stirring constantly, until the piloncillo dissolves and the mixture thickens. This can take about 15-20 minutes. Be careful not to let it burn.
3. Cool and Serve: Remove the saucepan from heat and stir in the lime juice. Let the tejuino cool completely. Strain the tejuino through a fine-mesh sieve to remove any lumps.
4. Assemble the Drink: Fill glasses with ice. If using, rim the glasses with lime wedges and then dip them in sea salt. Pour the tejuino over the ice. Garnish with lime wedges (optional) and enjoy!
5. Tips:
6. You can find piloncillo cone at Latin American grocery stores.
7. The fermentation time can vary depending on the temperature and humidity. If your kitchen is cool, it may take longer for the tejuino to ferment.
8. The tejuino base can be stored in the refrigerator for up to a week.
9. For a spicier drink, add a pinch of cayenne pepper to the tejuino base while it's cooking.