Ingredients with Measurements:
- 1 cup masa harina
- 1 cup piloncillo (Mexican brown sugar)
- 6 cups water
- 1 cinnamon stick
- 1 orange, sliced
- 1 teaspoon vanilla extract
- Ice cubes
Special equipment needed:
- Large pot
- Wooden spoon
- Blender
- Strainer
- Pitcher
Step-by-step instructions:
1. In a large pot, combine the masa harina, piloncillo, water, and cinnamon stick. Stir well until the piloncillo dissolves.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and let it simmer for 30 minutes.
3. Remove the pot from the heat and let it cool down to room temperature.
4. Once the mixture has cooled down, remove the cinnamon stick and pour the mixture into a blender. Add the sliced orange and vanilla extract. Blend until smooth.
5. Strain the mixture through a fine-mesh strainer into a pitcher.
6. Serve the tejuino over ice and garnish with orange slices, if desired.
- Time:
Preparation time: 5 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat to boil the mixture
- Low heat to simmer the mixture
Serving size:
- Makes about 6 cups of tejuino
Nutritional information:
- Calories: 150 per cup
- Total fat: 0g
- Sodium: 0mg
- Total carbohydrates: 38g
- Dietary fiber: 2g
- Sugars: 23g
- Protein: 1g
Substitutions for ingredients:
- Masa harina can be substituted with corn flour or cornmeal.
- Piloncillo can be substituted with brown sugar or molasses.
- Cinnamon stick can be substituted with ground cinnamon.
- Vanilla extract can be substituted with vanilla bean or vanilla paste.
Variations:
- Add lime juice for a tangy twist.
- Use lemon instead of orange for a different flavor.
- Add a pinch of chili powder for a spicy kick.
Tips and tricks:
- Make sure to stir the mixture well to avoid lumps.
- Let the tejuino cool down before blending to avoid burns.
- Strain the mixture through a fine-mesh strainer to remove any solids.
- Serve the tejuino over ice to keep it cold.
Storage instructions:
- Store the tejuino in a covered pitcher in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tejuino in a pot over low heat, stirring occasionally, until warm.
Presentation ideas:
- Serve the tejuino in a clear glass to show its vibrant color.
- Garnish with orange slices and a cinnamon stick for a festive look.
Garnishes:
- Orange slices
- Cinnamon stick
Pairings:
- Tostadas
- Quesadillas
- Tamales
Suggested side dishes:
- Guacamole
- Pico de gallo
- Refried beans
Troubleshooting advice:
- If the tejuino is too thick, add more water until desired consistency is reached.
- If the tejuino is too sweet, add more water and masa harina to balance the flavors.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing the tejuino.
- Store the tejuino in the refrigerator to avoid spoilage.
Food history:
- Tejuino is a traditional Mexican beverage made from fermented corn dough. It originated in the state of Jalisco and is commonly sold by street vendors.
Flavor profiles:
- Sweet
- Citrusy
- Spicy (if chili powder is added)
Serving suggestions:
- Serve the tejuino as a refreshing drink on a hot day.
- It can also be served as a dessert after a spicy meal.
Related Categories
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Region: Mexican
Taste: Sweet, Tart, Refreshing, Citrusy