Ingredients with Measurements:
- 2 cups masa harina
- 1 cup piloncillo, grated
- 1 cinnamon stick
- 8 cups water
- 1 cup coconut milk
- 1/2 cup shredded coconut
- 1 teaspoon ground cinnamon
Special equipment needed:
- Large pot
- Wooden spoon
- Blender
- Strainer
- Pitcher
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, then 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, remove the cinnamon stick and transfer the mixture to a blender. Blend until smooth.
5. Strain the mixture through a fine-mesh strainer into a pitcher.
6. Add the coconut milk and shredded coconut to the pitcher and stir to combine.
7. Chill the tejuino in the refrigerator for at least 1 hour.
8. To serve, pour the tejuino into glasses and sprinkle with ground cinnamon.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
Makes 6 servings
Nutritional information:
Calories: 230
Fat: 9g
Carbohydrates: 37g
Protein: 3g
Sodium: 15mg
Sugar: 23g
Substitutions for ingredients:
- Masa harina can be substituted with cornmeal or corn flour.
- Piloncillo can be substituted with brown sugar.
- Coconut milk can be substituted with almond milk or soy milk.
- Shredded coconut can be omitted or substituted with chopped nuts.
Variations:
- Add lime juice for a tangy twist.
- Add a splash of rum for an adult version.
- Add fresh fruit such as mango or pineapple for a tropical flavor.
Tips and tricks:
- Make sure to stir the mixture occasionally while simmering to prevent sticking.
- Adjust the sweetness to your liking by adding more or less piloncillo.
- For a smoother texture, blend the mixture in batches.
Storage instructions:
Store the 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 coconut and cinnamon.
Garnishes:
Garnish with a cinnamon stick or a sprinkle of shredded coconut.
Pairings:
Pair with spicy Mexican dishes such as tacos or enchiladas.
Suggested side dishes:
Serve with chips and salsa or guacamole.
Troubleshooting advice:
- If the tejuino is too thick, add more water to thin it out.
- If the tejuino is too sweet, add more water and masa harina to balance the flavors.
Food safety advice:
Make sure to use clean and sanitized equipment when preparing the tejuino.
Food history:
Tejuino is a traditional Mexican fermented drink made from masa harina and piloncillo. It is commonly sold by street vendors in Mexico.
Flavor profiles:
Tejuino has a sweet and slightly tangy flavor with hints of cinnamon and coconut.
Serving suggestions:
Serve chilled in a glass with a cinnamon stick garnish.
Related Categories
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Region: Mexican
Taste: Sweet, Spicy, Coconutty, Cinnamon, Cinnamon-Y