Homemade Tejate

Name: Homemade Tejate
Prep time: 40 min
Cook time: PTnullM
Yield: 8
Cuisine: Mexicana
Ingredients: 2 tablespoons cocoa, 10 pieces; 1 mamey seed, cut in half (lengthwise), slightly crushed; 2 1/2 cups hominy corn; honey, or sugar

Mayte Rueda

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.

Reviewed by Editorial Team of Kiwilimón

Published: 03-05-2021

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.

Energy

361.7

kcal

18.08%

Carbohydrate, by difference

73.9

24.63%

Protein

9.7

19.4%

Total lipid (fat)

7.69%

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100

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Tips

This drink contains a flower characteristic of the state of Oaxaca commonly known as rosita de cacao, which is only found in that state. An alternative to give the drink that warm flavor is vanilla; however, it is traditionally not included.

Homemade Tejate

Ingredients

Preparation

Nutritional information

Presentation

Tips

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