Description
Ingredients
To create this authentic tejuino recipe, you’ll need:
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- 1 cup masa harina (corn flour)
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- 1 cup dark brown sugar or piloncillo (Mexican unrefined sugar)
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- 8 cups water, divided
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- 2–3 small limes, juiced
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- 1 tablespoon sea salt or to taste
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- Ice cubes for serving
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- Lime sorbet or lime sherbet (optional, for topping)
Instructions
In a large pot, bring 4 cups of water to a gentle boil. In a separate bowl, mix the masa harina with 2 cups of room temperature water, stirring until smooth to avoid lumps (much like you would for corn bread). Slowly pour this mixture into the boiling water, stirring constantly.
This is where my 6-year-old Lila loves to help—I let her slowly pour while I stir. Just watch for splashing if little ones are involved!
Reduce heat to low and add the brown sugar or piloncillo. Stir continuously until the sugar completely dissolves, about 5 minutes. The mixture will start to thicken, resembling a porridge-like consistency.
Continue cooking for about 15-20 minutes, stirring frequently to prevent sticking. The mixture should coat the back of a wooden spoon when ready.
Remove your mixture from heat and allow it to cool to room temperature. This usually takes about an hour, but on particularly hot summer days in my kitchen, I’ve found placing the pot in a cold water bath in the sink speeds things up.
Once cooled, transfer the mixture to a large glass container or food-grade plastic container with a wide mouth. Pour in the remaining 2 cups of water and stir until everything is well blended. The consistency should be similar to a thick juice.
Cover the container with a clean kitchen towel secured with a rubber band (this allows it to breathe while keeping out dust and curious insects). Place in a warm area of your kitchen, away from direct sunlight.
Let your tejuino mixture ferment for 24-48 hours. The fermentation time depends on how tangy you want your drink and the temperature of your kitchen. In my experience, during hot southern summers, 24 hours is often enough for a pleasant tanginess, while in cooler weather, I let it go the full 48 hours.
You’ll know it’s fermenting properly when you see tiny bubbles forming and detect a slightly sour, yeasty aroma. This is completely normal and exactly what we want! The natural yeasts present in the environment are working their magic.
Once fermented to your liking, strain the mixture through a fine-mesh sieve into a large pitcher to remove any solids. Add the fresh lime juice and salt to taste, stirring well.
Refrigerate for at least 2 hours until thoroughly chilled. When ready to serve, pour into glasses filled with ice cubes. For the authentic experience, top with a small scoop of lime sorbet or sherbet, which slowly melts into the drink, creating a creamy, frothy layer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Beverage
- Method: Fermentation
- Cuisine: Mexican
Nutrition
- Serving Size: 8 ounces
- Calories: 120
Keywords: tejuino recipe, authentic Mexican fermented corn drink, homemade tejuino, traditional Jalisco beverage, fermented masa harina drink