Ingredients with Measurements:
- 1 cup masa harina
- 5 cups water
- 1/2 cup piloncillo (Mexican brown sugar)
- 1 cinnamon stick
- 1/2 cup pineapple chunks
- 1/4 cup chopped fresh pineapple
- 1/2 jalapeño pepper, seeded and chopped
- 1/4 teaspoon salt
- 1/4 cup lime juice
- Ice cubes
Special equipment needed:
- Blender
- Large pot
- Wooden spoon
- Strainer
Step-by-step instructions:
1. In a large pot, combine the masa harina, water, piloncillo, and cinnamon stick. Stir until the piloncillo is dissolved.
2. Bring the mixture to a boil over medium-high 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. In a blender, combine the pineapple chunks, chopped fresh pineapple, jalapeño pepper, salt, and lime juice. Blend until smooth.
5. Strain the pineapple mixture through a fine-mesh strainer into the cooled tejuino mixture. Stir well to combine.
6. Chill the tejuino mixture in the refrigerator for at least 1 hour.
7. To serve, fill glasses with ice cubes and pour the tejuino mixture over the ice. Garnish with additional pineapple chunks and jalapeño slices, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Chilling time: 1 hour
Temperature:
Room temperature for cooling the tejuino mixture, and refrigerated for chilling.
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 150mg
Total carbohydrates: 30g
Dietary fiber: 2g
Total sugars: 18g
Protein: 1g
Substitutions for ingredients:
- Masa harina can be substituted with corn flour or cornmeal.
- Piloncillo can be substituted with brown sugar.
- Jalapeño pepper can be substituted with any other type of chili pepper.
Variations:
- Add chopped fresh mint leaves for a refreshing twist.
- Substitute the pineapple with other tropical fruits such as mango, papaya, or guava.
- Add a splash of tequila or rum for an adult version of this drink.
Tips and tricks:
- Stir the tejuino mixture frequently while simmering to prevent it from sticking to the bottom of the pot.
- Adjust the amount of jalapeño pepper to your liking, depending on how spicy you want the tejuino to be.
- For a smoother texture, blend the tejuino mixture in a blender before chilling.
Storage instructions:
Store the tejuino mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tejuino mixture in a pot over low heat, stirring occasionally, until warm.
Presentation ideas:
Serve the tejuino in tall glasses with a slice of pineapple and a jalapeño slice on the rim.
Garnishes:
- Pineapple chunks
- Jalapeño slices
- Fresh mint leaves
Pairings:
- Tacos al pastor
- Grilled shrimp skewers
- Quesadillas
Suggested side dishes:
- Mexican street corn
- Black bean salad
- Cilantro lime rice
Troubleshooting advice:
- If the tejuino mixture is too thick, add more water to thin it out.
- If the tejuino mixture is too thin, simmer it for a few more minutes to reduce it.
Food safety advice:
- Make sure to use clean and sanitized utensils and equipment when preparing the tejuino.
- Store the tejuino in the refrigerator at all times to prevent bacterial growth.
Food history:
Tejuino is a traditional Mexican fermented drink made from masa harina, water, and piloncillo. It originated in the state of Jalisco and is commonly sold by street vendors in Mexico.
Flavor profiles:
The tejuino has a slightly sour and sweet taste with a hint of cinnamon and a spicy kick from the jalapeño pepper.
Serving suggestions:
Serve the tejuino as a refreshing drink on a hot summer day or as a dessert after a Mexican meal.
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Region: Mexican
Taste: Spicy, Sweet, Tart, Refreshing