📝 About This Recipe
Tejuino is an ancient, fermented corn beverage hailing from the heart of Jalisco, Mexico, often celebrated as 'the drink of the gods.' This unique elixir balances the deep, earthy sweetness of piloncillo with the bright acidity of fresh lime and a subtle, probiotic tang from a slow fermentation process. Served icy cold with a scoop of lime sorbet, it is a complex, refreshing masterpiece that perfectly captures the vibrant spirit of Mexican street food culture.
🥗 Ingredients
The Corn Base
- 1 kg Fresh Nixtamalized Corn Masa (smooth, non-prepared dough from a tortilleria)
- 4 liters Filtered Water (divided for blending and simmering)
The Sweetener & Aromatics
- 750 grams Piloncillo Cones (dark Mexican unrefined cane sugar)
- 2 pieces Cinnamon Sticks (preferably Mexican Canela)
- 1 piece Star Anise (optional for subtle depth)
For Serving & Garnish
- 1/2 cup Fresh Lime Juice (squeezed from about 6-8 limes)
- 2-3 tablespoons Coarse Sea Salt (for rimming and seasoning)
- 2 tablespoons Chili-Lime Seasoning (such as Tajín)
- 1 pint Lime Sorbet (authentic 'nieve de limón' is best)
- 4 cups Ice Cubes (crushed or cubed)
👨🍳 Instructions
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1
In a large, heavy-bottomed stockpot, combine 3 liters of water with the piloncillo cones and cinnamon sticks. Heat over medium-high heat, stirring occasionally until the piloncillo has completely dissolved into a dark syrup.
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2
While the syrup is heating, place the fresh corn masa in a large blender with the remaining 1 liter of water. Blend on high speed until the mixture is completely smooth and resembles a thin cream.
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3
Pass the blended masa mixture through a fine-mesh sieve into a separate bowl to remove any large corn particles or grit, ensuring a silky texture for the final drink.
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4
Once the piloncillo water reaches a gentle boil, lower the heat to medium-low. Slowly pour the strained masa slurry into the pot while whisking constantly to prevent lumps from forming.
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5
Continue to cook the mixture over low heat, stirring frequently with a wooden spoon. The liquid will begin to thicken into a porridge-like consistency (atole). This slow-cooking process should take about 30-40 minutes to fully cook the starch and develop the flavor.
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6
Remove the pot from the heat and discard the cinnamon sticks and star anise. Allow the mixture to cool completely to room temperature.
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7
Transfer the cooled liquid into a large glass jar or a traditional clay pot (olla de barro). Cover with a breathable cloth or cheesecloth and secure with a rubber band.
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8
Place the container in a dark, cool spot in your kitchen. Let it ferment for 24 to 48 hours. The longer it sits, the more pronounced the sour, fermented notes will become.
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9
After fermentation, give the tejuino a good stir. It will have thickened further; you can whisk in a little more water if you prefer a thinner consistency.
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10
To serve, prepare your glasses by rubbing a lime wedge around the rim and dipping them into a mixture of sea salt and chili-lime seasoning.
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11
Fill the glasses halfway with ice. Pour the fermented tejuino over the ice, leaving room at the top.
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12
Stir in a generous squeeze of fresh lime juice and a pinch of salt into each glass. Top with a large scoop of lime sorbet and serve immediately with a spoon and a straw.
💡 Chef's Tips
For the most authentic flavor, use a clay pot for fermentation as the porous material harbors beneficial wild yeasts. If you cannot find fresh masa, you can substitute with 3 cups of masa harina mixed with 4 cups of warm water, though fresh masa provides a superior corn aroma. In warmer climates, 24 hours of fermentation is usually sufficient; check the flavor periodically to ensure it doesn't become overly vinegary. Always whisk the mixture thoroughly before serving, as the corn solids tend to settle at the bottom of the container. To speed up the cooling process, you can place the pot in an ice bath before transferring to the fermentation vessel.
🍽️ Serving Suggestions
Serve alongside spicy 'Tacos al Pastor' to balance the heat with the drink's cool, fermented tang. Rim the glass with chamoy sauce before the salt and chili powder for an extra layer of sweet and savory intensity. Enjoy as a traditional mid-afternoon snack on a hot day, served in a plastic cup just like the street vendors in Guadalajara. Pair with salty snacks like 'chicharrones' or 'durros' (puffed wheat snacks) for the ultimate Mexican street food experience.