This refreshing and delicious fermented drink is a favourite summer treat. Made from masa dough and piloncillo (cane sugar) then poured over crushed ice and served with a squeez of lime and a pinch of sea salt.
1 ¼cup(250 g) masa dough(nixtamalized, for tortillas)
¾cup(160 g) piloncillo(or brown sugar, molasses)
Put half of the water into a bowl or container and add the dough, whisk until there’s no lumps.
Pour the other half of water into a pot over high heat and bring to a boil. As soon as it starts to boil, add piloncillo or brown sugar and reduce the heat to a minimum.
Break into pieces the piloncillo with the help of a wooden spoon and mix until is completely dissolved (see notes).
Add masa dough mixture slowly and mix until combined.
Add the lime juice and keep cooking for 30-40 minutes mixing constantly to prevent from sticking to the bottom. The tejuino will start to have a right consistence after 25-30 minutes, so keep cooking (in low heat) until you notice that the water has become a bit thick.
Once the cooking is done, pour the mixture into a glass, ceramic or clay jar. Let it cool down mixing every 5-10 minutes to prevent a skin from forming on the surface.
Once tejuino is at room temperature cover with a kitchen towel and let it ferment undisturbed in a dark and cool place for 2-3 days (see notes).
Put crushed ice on a large pitcher filling up to half its capacity.
Add tejuino to fill about ⅔; you’ll notice that the mixture is a bit coagulated, it’s normal so don’t worry.
Then add a teaspoon of coarse salt and the juice of 2 or 3 limes. Mix with a spoon until combined.
Adjust lemon and salt and let it rest from 5 to 10 minutes to let the ice melt and dilute the mixture a bit.
Serve on glasses with more crushed ice or a scoop of lime sorbet .
If you using molasses add first a spoonful, dilute, taste, then add more until is sweet enough to your taste (you can add more later).
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