Ingredients with Measurements:
- 2 cups masa harina
- 1 cup piloncillo (Mexican brown sugar)
- 1 cinnamon stick
- 8 cups water
- 1/2 cup fresh lime juice
- 1/4 cup cinnamon sugar (1/4 cup sugar mixed with 1 tablespoon ground cinnamon)
Special equipment needed:
- Large pot
- Wooden spoon
- Blender
- Cheesecloth or fine mesh strainer
- Pitcher
Step-by-step instructions:
1. In a large pot, combine the masa harina, piloncillo, cinnamon stick, and water. Stir well to combine.
2. Bring the mixture to a boil over medium-high heat, stirring constantly to prevent lumps from forming.
3. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
4. Remove the pot from the heat and let it cool to room temperature.
5. Once the mixture has cooled, remove the cinnamon stick and transfer the mixture to a blender. Blend until smooth.
6. Strain the mixture through a cheesecloth or fine mesh strainer into a pitcher.
7. Stir in the fresh lime juice.
8. To serve, pour the tejuino into glasses and sprinkle with cinnamon sugar.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes 6-8 servings
Nutritional information:
Calories: 200
Fat: 1g
Carbohydrates: 50g
Protein: 2g
Sodium: 10mg
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal.
- Piloncillo can be substituted with brown sugar.
- Fresh lime juice can be substituted with lemon juice.
Variations:
- Add a splash of rum or tequila for an adult version.
- Top with whipped cream and a sprinkle of cocoa powder for a dessert version.
- Add fresh fruit, such as sliced strawberries or mango, for a fruity twist.
Tips and tricks:
- Stir the mixture constantly while boiling to prevent lumps from forming.
- Let the mixture cool completely before blending to avoid splatters.
- Use a fine mesh strainer or cheesecloth to strain the mixture for a smooth texture.
- Adjust the amount of cinnamon sugar to taste.
Storage instructions:
Refrigerate the tejuino in an airtight container 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 cinnamon sugar topping.
Garnishes:
Garnish with a cinnamon stick or fresh lime wedge.
Pairings:
Pair with spicy Mexican food or grilled meats.
Suggested side dishes:
Serve with chips and guacamole or a side salad.
Troubleshooting advice:
- If the mixture is too thick, add more water.
- If the mixture is too thin, simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to use clean utensils and cookware.
- Refrigerate leftovers promptly.
Food history:
Tejuino is a traditional Mexican beverage made from fermented corn dough. It originated in the state of Jalisco and is typically served cold with lime juice and salt.
Flavor profiles:
Tejuino has a sweet and tangy flavor with a hint of cinnamon.
Serving suggestions:
Serve cold with a sprinkle of cinnamon sugar and a lime wedge.
Related Categories
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Region: Mexican
Taste: Sweet, Spicy, Refreshing, Aromatic