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.