Tejuino

Name: Tejuino
Prep time: 1455 min
Cook time: 15 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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.

Reviewed by Editorial Team of Kiwilimón

Published: 13-10-2021

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.

Energy

88.3

kcal

4.42%

Carbohydrate, by difference

21.7

7.23%

Protein

0.6

1.2%

Total lipid (fat)

0.3

0.46%

null

100

null

Provided by

Presentation

Serve in a salted rim glass, the tejuino, a scoop of lemon sorbet, and garnish with lemon.

Tejuino

Ingredients

Preparation

Nutritional information

Presentation

Tips

Sign up for the newsletter