Ingredients with Measurements:
- 1 cup masa harina
- 1 cup piloncillo (Mexican brown sugar)
- 6 cups water
- 2 cinnamon sticks
- 1 ripe banana, sliced
- 1/4 cup chocolate chips
Special equipment needed:
- Blender
Step-by-step instructions:
1. In a large pot, combine the masa harina, piloncillo, water, and cinnamon sticks. Stir well to combine.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent lumps from forming.
3. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
4. Remove the cinnamon sticks and let the tejuino cool to room temperature.
5. Transfer the tejuino to a blender and blend until smooth.
6. Serve the tejuino in glasses with sliced banana and chocolate chips on top.
- Time:
Preparation time: 5 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes 4 servings
Nutritional information:
- Calories: 195
- Fat: 2g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 2g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal.
- Piloncillo can be substituted with brown sugar.
- Cinnamon sticks can be substituted with ground cinnamon.
Variations:
- Add a splash of lime juice for a tangy twist.
- Top with whipped cream for a decadent treat.
- Use different fruits, such as strawberries or mangoes, instead of banana.
Tips and tricks:
- Stir the tejuino frequently while simmering to prevent it from sticking to the bottom of the pot.
- Let the tejuino cool completely before blending to avoid steam burns.
- Adjust the sweetness to your liking by adding more or less piloncillo.
Storage instructions:
- Store leftover tejuino in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tejuino in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the tejuino in clear glasses to show off the layers of banana and chocolate.
- Garnish with a sprinkle of cinnamon or a banana slice on the rim of the glass.
Pairings:
- Serve with a side of Mexican sweet bread, such as conchas or pan dulce.
Suggested side dishes:
- Quesadillas
- Tamales
- Enchiladas
Troubleshooting advice:
- If the tejuino is too thick, add more water to thin it out.
- If the tejuino is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to use clean utensils and cookware when making the tejuino.
- Store leftover tejuino in the refrigerator and discard any that has been left out at room temperature for more than 2 hours.
Food history:
- Tejuino is a traditional Mexican fermented drink made from masa harina and piloncillo. It originated in the state of Jalisco and is often sold by street vendors.
Flavor profiles:
- Tejuino has a sweet and slightly tangy flavor with a hint of cinnamon. The banana and chocolate add a creamy and rich element to the drink.
Serving suggestions:
- Serve tejuino as a refreshing drink on a hot day or as a dessert after a Mexican meal.
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Region: Mexican