Tejuino
Cool off with a tall glass of sweet, tangy, and refreshing tejuino. This fermented corn drink has been around for centuries, and now you can make it at home!
Equipment
- Large stockpot
- Blender
- Pitcher or mason jar
- Cheesecloth or tea towel
Ingredients
Masa
- 2 cups masa harina ($0.25)
- 1 ½ cups warm water ($0.01)
- ¼ teaspoon salt ($0.01)
- 2 cups water for blending ($0.01)
Syrup
- 16 ounces piloncillo ($0.79)
- 4 cups water ($0.01)
- 2 limes ($0.24)
Instructions
Masa & syrup
- Make the masa by whisking the salt and masa harina together, then add in warm water and knead it into a dough. Let it rest covered with a tea towel while you prepare the syrup.
- In a large, clean stockpot, bring piloncillo and 4 cups of water to simmer for 6-7 minutes, or until the sugar has dissolved. Turn the heat down to low.
- Next, add ½ the masa to a blender with 1 cup of water. Mix until smooth. Transfer to the pot of syrup while stirring, and repeat this process with the second ½ of the masa.
- Cook the mixture over medium for 10-12 minutes, or until thickened. Remove the pot from heat and squeeze in the juice of 2 limes. Stir to combine.
- Cover the pot with a breathable tea towel or cheesecloth (or transfer to a clean glass or clay container). Keep the container in a dry, clean, and cool area for 48-72 hours to ferment.
Serving
- When it is done fermenting, blend the mixture in batches with ~½ cup of water in each batch (or enough to move your blender). Transfer to a large pot or container ⅔ full of ice.
- Per cup: Add a pinch of salt, the juice from ½ of a lime, and a handful of ice. Fill the rest of the cup with tejuino, then mix it back and forth a few times with another cup to combine the salt and lime.
- Optional: Add a scoop of lime sorbet (nieve de limón) on top. Happy drinking!
Video
Notes
- Sterilize your equipment. Make sure your pot, utensils, and towels are sterilized to prevent harmful pathogens from forming.
- Mix your masa. To achieve the smoothest texture, blend your masa with water rather than manually whisk it.
- Strain the masa. To avoid small lumps of masa, strain the blended mixture into the pot.
- Stir the mixture. Avoid burning and sticking by stirring your mixture frequently.
- Squeeze the limes last. If you add in lime juice too early, the flavor can quickly turn bitter.
- Blend the mixture. When you're ready to serve your tejuino drink, blend the fermented mix with water for an ultra-smooth texture.
- Optional ingredients are not reflected in the price or calories of our recipes.
- We calculate nutritional information for our recipes with Cronometer.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe to recipe. All prices are in USD.
Nutrition
Serving: 1serving | Calories: 178kcal | Carbohydrates: 41.2g | Protein: 1.6g | Fat: 0.6g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 47.2mg | Potassium: 52.6mg | Fiber: 1.3g | Sugar: 27.9g | Vitamin A: 39.6IU | Vitamin C: 2.8mg | Calcium: 37.4mg | Iron: 1.5mg
Don't miss another recipe!Subscribe to our newsletter!