Tepache is a very refreshing fermented popular drink that is made from the peel of fruit. It is said that the name comes from the Nahuatl "tepiatl", which means corn drink, because corn was fundamental in the first preparations, although the recipe has had its changes. Each state has its own interpretation, but here we leave you the recipe for a delicious pineapple tepache.
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Ingredients12 portions
Preparation
Remove the stem of the pineapple by hand and with a knife cut the two ends of the pineapple into slices and keep them. Remove the pineapple peel by cutting lengthwise and cut two slices of the pineapple pulp, this will be the base of the tepache. Keep the pulp that was left over to accompany it.
In a vitrolero or a clay pot, place the piloncillo cones, add the pineapple peels and slices, the cinnamon, the fat peppers and the cloves. Fill with water, cover with a cotton cloth and secure with a thread. Store in a cool place for 24 hours.
After time you will notice that the piloncillo has already dissolved, mix very well and if necessary, try it for sweetness, it is the precise moment to add more piloncillo or sugar if you wish. Cover again with the cotton cloth and secure with thread; let it rest for 48 more hours in a cool place.
It is ready to consume! Remove the cap and cotton string, add ice and serve in a glass with pineapple chunks.
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