Tejuino is a traditional Mexican beverage that is a favorite in many households.
It is made from fermented corn, making it a light and refreshing drink that is perfect for hot summer days.
The combination of flavors from the corn, piloncillo (a type of unrefined cane sugar), and lime result in a unique, sweet and tangy flavor that is sure to delight all who try it.
There are many versions of Tejuino depending on whether the drink is served cold or hot, but they all have one thing in common: they’re all delicious.
What are the main ingredients in a Tejuino recipe?
The recipe used by most Tejuino makers is fairly simple, but the process of making it is time-consuming and requires a lot of attention to detail.
In some cases, home cooks are only allowed to use pureed white corn.
This type of corn is compressed into a puree that can be added directly to the big container (or “garrafa”).
To make the drink itself, you need to get a big jar or larger than usual pitcher and combine all of the ingredients.
You then cover the pitcher with a cloth tied tightly around it and place it in a warm place for up to three days.
It’s during this time that fermentation occurs.
Once the mixture has fermented, it’s ready to be served.
The jars that hold this drink throughout its brewing process should be kept in a dry place away from other liquids.
How long does it take to make a Tejuino?
Tejuino is incredibly easy to make.
All you need is a few ingredients, and you can have your delicious drink in just a few minutes.
- In a sauce pan, heat the sugar and water together over medium heat until it begins to boil.
- Dissolve the piloncillo into the hot liquid, then add the corn kernels and lime juice.
- Stir every now and then to prevent burning.
- After about 10 minutes, remove the mixture from the heat and allow it to cool completely.
- Pour into an airtight container with a lid and refrigerate.
What are the health benefits of Tejuino?
Tejuino is a good source of vitamins B and C as well as iron and zinc.
It also contains some antioxidants that aid in the body’s ability to fight off diseases and aging.
This drink also helps to lower blood pressure.
The acid from the lime can act as a laxative, though this effect is minimal.
Tejuino isn’t recommended for people with ulcers or Crohn’s disease.
Those sensitive to caffeine should limit their consumption of the beverage, too.
How much Tejuino should one consume in a day?
If you’re looking for a quick and tasty drink that’s easy to prepare, Tejuino is an ideal choice.
It can be prepared in a matter of minutes and contains only three main ingredients.
Although Tejuino is traditionally made from fermented corn, it can be made with other ingredients as well.
For example, it can be made with apple cider or molasses along with the corn, lime and piloncillo.
Many people prefer to go with the traditional recipe that uses only corn, sugar and lime.
The biggest question that people ask about this popular drink is how much they should consume each day.
There are no official recommendations on how much Tejuino is supposed to be consumed in a day, but the most common advice recommends drinking two eight-ounce glasses of the drink each day — one in the morning and one at night.
What is the origin of the Tejuino recipe?
Tejuino is a traditional Mexican beverage that developed into more of a drink than a dish when the Spanish arrived in Mexico.
The beverage has no real history, as it developed from ingredients that were already part of the country’s culture.
Most Tejuinos are served warm, so the lime juice added to the drink would have been one of its first additions.
The sweet and sour flavors come from the ingredients that make up the base of the drink: corn, piloncillo (unrefined cane sugar), and water.
What other ingredients can be added to a Tejuino recipe?
Tejuino is not a complicated drink to make, but that doesn’t mean you can’t play around with the flavorings.
Below are a few of the things you can add to a Tejuino recipe to change it up and make it your own.
If you love chocolate (who doesn’t?), then add some in your Tejuino.
The traditional version consists of only corn and sugar.
The addition of cocoa powder really makes this drink special.
You can find cocoa powder in most grocery stores, but if you don’t have any available to buy, you can use cocoa powder from a bar or restaurant supply store.
If you’re using store-bought cocoa powder, melt it first in a small bowl on the stovetop so that it turns into a liquid.
Stir slowly and carefully until all of the powder has dissolved into the liquid.
Add to your favorite Tejuino recipe and enjoy.
You can also add coconut milk to your Tejuino mix in place of some of the water or milk.
The flavor is slight but pleasantly tropical, especially if you’re adding pineapple juice to the recipe as well.
You may not be able to get caramel here in the states because it requires quite a bit of sweetener, but adding caramel extract or caramels candies provides a similar flavor boost.
These candies are sold at most grocery stores, and they work great in this drink.
Just add them after the sugars have been combined.
How does the flavor of Tejuino change when different ingredients are used?
The flavor of Tejuino can vary widely depending on what ingredients are used.
This is largely due to the way that each ingredient affects different parts of the Tejuino recipe.
For example, fruit can be added to make it sweeter.
Is Tejuino traditionally served cold or hot?
This depends on the version of Tejuino you are drinking.
The cold version has to be served cold because the drink will ferment if it gets warm.
The hot version doesn’t require much preparation beyond being prepared at the table and brought over to an individual.
When drinking Tejuino, it’s important to remember that it’s made with fermented corn, so there will always be a slight smell of fermentation – this is not something to be scared of or avoid, but rather something that adds a pleasant characteristic to the drink.
You can use this characteristic to your advantage by trying different versions of Tejuino and noticing which one you prefer.
What is the traditional method of preparing Tejuino?
Tejuino is traditionally prepared and served in Mexico, and the process of making it has not changed much over the years.
It is best to be made with Sotol, a fermented corn product (more specifically, a variety called Trigo de Oaxaca).
The ground corn is mixed with water and allowed to ferment.
After a few days, the mixture is strained, then boiled in water.
The remaining liquid is blended with piloncillo (unrefined cane sugar), lime juice and various other flavors, depending on individual taste preferences.
Tejuino can also be prepared with beer instead of water.
For those who prefer their Tejuino hot, they can add a bit of ground dried chiles.
It’s important to use fresh chiles.
What are the most common garnishes for a Tejuino recipe?
There is no right or wrong garnishes for a Tejuino recipe.
Generally, the more color, the better.
A typical garnish for a warm Tejuino is chili powder and ground cumin, but chiles and roasted peppers are also common.
In addition to the garnish, the drink may be served with another ingredient on the side.
For instance, you may enjoy Tejuino with avocado slices, cheese cubes or tamales.
If you do decide to add other ingredients to your Tejuino, be sure to mention it in your grocery list.
- 2 cups masa harina
- 1 ½ cups warm water
- ¼ teaspoon salt
- 2 cups water
- 16 ounces piloncillo
- 4 cups water
- 2 limes
- Sea salt
- Crushed ice
- Masa is prepared by mixing salt and masa harina together, adding warm water, and then kneading the mixture into a dough. While you make the syrup, let it lie covered with a tea towel.
- Piloncillo and 4 cups of water should be simmered for 6-7 minutes, or until the sugar has dissolved, in a sizable, clean stockpot. Lower the temperature.
- Next, add 1 cup of water and 1/2 of the masa to a blender. Blend until uniform. Repeat the process with the second half of the masa and transfer to the syrup pot while stirring.
- Cook the mixture for 10 to 12 minutes on medium, or until it thickens. After turning off the heat, add the juice of two limes to the pot. To blend, stir.
- Use a cheesecloth or permeable tea towel to cover the pot (or transfer to a clean glass or clay container). For 48–72 hours, the container should be kept in a dry, hygienic, and cool environment.