Tejate is a pre-Hispanic drink typical of the state of Oaxaca, made with a base of cocoa, corn, mamey pit, and rosita de cacao, an endemic flower from the state of Oaxaca. This tejate recipe will result in a refreshing and energizing drink.
1 mamey seed, cut in half (lengthwise), slightly crushed
2 1/2 cups hominy corn
honey, or sugar
Preparation
40 mins
Low
Heat a griddle over medium-high heat and toast the cocoa beans for 5 minutes, stirring constantly until the shell blackens; remove the shell with the help of a cloth and your hands to peel the seed.
Similarly, toast the mamey pit and remove it.
Grind the seeds, pits, and corn with the help of a food processor or a more traditional metate, for as long as necessary until a semi-thick paste is formed.
To make the tejate, in a bowl, dish, or large pot, add the paste and gradually pour in fresh water while whisking with your hand at the same time. This helps to incorporate air and foam the drink; add water until you achieve a fluid and light consistency.
Serve in a jícara or glass and sweeten to taste if desired.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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