Ingredients with Measurements:
- 1 cup masa harina
- 1 cup piloncillo (Mexican brown sugar)
- 6 cups water
- 1 cinnamon stick
- 1 cup tamarind pulp
- 1-2 serrano chiles, sliced
- Lime wedges, for serving
Special equipment needed:
- Large pot
- Blender
- Fine mesh strainer
Step-by-step instructions:
1. In a large pot, combine the masa harina, piloncillo, water, and cinnamon stick. Bring to a boil, stirring occasionally, until the piloncillo has dissolved.
2. Reduce the heat to low and simmer for 30 minutes, stirring occasionally, until the mixture has thickened slightly.
3. Remove from heat and let cool to room temperature.
4. In a blender, combine the tamarind pulp and 1 cup of water. Blend until smooth.
5. Strain the tamarind mixture through a fine mesh strainer into the cooled masa mixture. Stir to combine.
6. Add the sliced serrano chiles and stir to combine.
7. Cover and let sit at room temperature for 24-48 hours, stirring occasionally, until the mixture has fermented and thickened.
8. Serve chilled with lime wedges.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Fermentation time: 24-48 hours
Temperature:
Room temperature for fermentation
Chilled for serving
Serving size:
Makes 6-8 servings
Nutritional information:
Calories: 180
Fat: 0g
Carbohydrates: 45g
Protein: 1g
Sodium: 5mg
Sugar: 35g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal or corn flour.
- Piloncillo can be substituted with brown sugar.
- Serrano chiles can be substituted with jalapenos or any other hot pepper.
Variations:
- Add chopped fresh fruit, such as mango or pineapple, to the tejuino before serving.
- Use different types of chiles for different levels of heat.
- Add a splash of tequila or mezcal for a boozy twist.
Tips and tricks:
- Stir the tejuino occasionally during fermentation to prevent separation.
- If the tejuino is too thick after fermentation, thin it out with a little water or lime juice.
- Adjust the sweetness and heat level to your liking by adding more or less piloncillo and chiles.
Storage instructions:
Store the tejuino in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Tejuino is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the tejuino in clear glasses or jars to show off its unique texture and color.
Garnishes:
Garnish with lime wedges and a sprinkle of chile powder for extra flavor and color.
Pairings:
Tejuino pairs well with spicy or savory snacks, such as chips and salsa or tacos.
Suggested side dishes:
Serve with traditional Mexican street food, such as elote (grilled corn) or esquites (corn salad).
Troubleshooting advice:
- If the tejuino does not thicken during cooking, add more masa harina and continue to simmer until desired consistency is reached.
- If the tejuino separates during fermentation, stir vigorously to recombine.
Food safety advice:
- Make sure to use clean utensils and containers when making and storing tejuino.
- Discard any tejuino that smells or tastes off.
Food history:
Tejuino is a traditional Mexican fermented drink made from masa harina and piloncillo. It is believed to have originated in the state of Jalisco and is often sold by street vendors in Mexico.
Flavor profiles:
Tejuino has a tangy, slightly sour flavor with notes of cinnamon and tamarind. The addition of chiles adds a spicy kick.
Serving suggestions:
Serve tejuino chilled in a clear glass or jar with lime wedges and a sprinkle of chile powder.
Related Categories
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Region: Mexican
Taste: Spicy, Sour, Sweet, Tangy, Refreshing