Ingredients with Measurements:
- 1 cup masa harina (corn flour)
- 1 cup piloncillo (Mexican brown sugar)
- 1 cinnamon stick
- 1/2 cup coconut milk
- 2 ripe bananas, sliced
- 1/2 cup water
- 1/4 cup lime juice
- 1/4 cup shredded coconut
- Ice cubes
Special equipment needed:
- Blender
- Large pot
- Wooden spoon
- Strainer
Step-by-step instructions:
1. In a large pot, combine the masa harina, piloncillo, cinnamon stick, and water. Stir until the piloncillo is dissolved.
2. Bring the mixture to a boil over medium heat, stirring constantly with a wooden spoon. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
3. Remove the pot from the heat and let it cool to room temperature.
4. Once the mixture has cooled, strain it through a fine-mesh strainer into a blender.
5. Add the coconut milk, sliced bananas, lime juice, and shredded coconut to the blender. Blend until smooth.
6. Fill glasses with ice cubes and pour the tejuino mixture over the ice.
7. Garnish with additional shredded coconut and sliced banana, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 255
Fat: 6g
Carbohydrates: 51g
Protein: 3g
Fiber: 3g
Sugar: 34g
Sodium: 10mg
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal.
- Piloncillo can be substituted with brown sugar.
- Coconut milk can be substituted with almond milk or regular milk.
- Lime juice can be substituted with lemon juice.
Variations:
- Add a pinch of chili powder for a spicy kick.
- Use different fruits such as mango or pineapple instead of banana.
- Add a splash of rum for an adult version.
Tips and tricks:
- Make sure to stir the tejuino mixture constantly while boiling to prevent burning.
- If the mixture is too thick, add more water to thin it out.
- Adjust the sweetness to your liking by adding more or less piloncillo.
Storage instructions:
Refrigerate any leftover tejuino in an airtight container for up to 3 days.
Reheating instructions:
Reheat the tejuino in a pot over low heat, stirring occasionally until heated through.
Presentation ideas:
Serve the tejuino in clear glasses to show off the layers of ice and tejuino mixture.
Garnishes:
Shredded coconut and sliced banana
Pairings:
This tejuino pairs well with spicy Mexican dishes such as enchiladas or tacos.
Suggested side dishes:
Serve with chips and salsa or guacamole.
Troubleshooting advice:
- If the tejuino mixture is too thin, simmer it for a few more minutes to thicken it up.
- If the tejuino mixture is too thick, add more water to thin it out.
Food safety advice:
Make sure to use clean utensils and cookware when preparing this recipe.
Food history:
Tejuino is a traditional Mexican fermented drink made from masa harina and piloncillo. It is often sold by street vendors in Mexico.
Flavor profiles:
This tejuino has a sweet and tangy flavor with hints of coconut and banana.
Serving suggestions:
Serve this tejuino as a refreshing drink on a hot day.
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Region: Mexican