Tejuino

Mayte Rueda
Tejuino is a fermented drink made from corn dough and piloncillo, then lemon juice is added for a tangy touch. This refreshing drink is traditional from the state of Jalisco, and in some places, lemon juice is also added.
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Ingredients
8
Servings
  • 1 1/2 cups masa dough
  • 2 cups water
  • 2 cups piloncillo, in small cones
  • 6 cups water
  • 1/2 cups lime juice
  • ice cubes
  • 1 ball lemon sorbet, optional
  • lime, a quarter slice
Preparation
24h
15 mins
Low
  • Blend the corn dough with water until smooth and set aside.
  • Boil the water and piloncillo until completely dissolved, for about 5 minutes.
  • Add the blended corn dough and cook for 10 minutes or until it thickens.
  • Add the lemon juice and cover with a cotton cloth.
  • Let it rest for 24 hours, stir, and if it is too thick, you can dilute it with a little water.
  • Serve in a salted rim glass, the tejuino, a scoop of lemon sorbet, and garnish with lemon.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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