Tejuino Recipes
TEJUINO
Tejuino is a delicious Mexican fermented drink made with masa harina mixed with water, piloncillo and lime.
Provided by Sabrina Gérard
Categories Beverage
Time 25m
Number Of Ingredients 6
Steps:
- Boil 16 cups (4 l) of water and add the piloncillo.
- Once boiling point is reached, mix well for 2 minutes. Set aside.
- Mix the maize flour with 2 cups (500 ml) of water and add 12 cups (3 l) of the boiling water. Continue adding more boiling water (up to 4 additional cups) until the mixture is slightly liquid.
- Cook again on medium heat for about 10 minutes or until the mixture gets a little thicker.
- Let cool and add the juice of 3 limes.
- Let stand for 3 days in a cool, dry place until it is fermented.
- It is recommended to use a clay pot and cover it well with a cloth.
- At the end of the 3 days, cut remaining lime in slices and mix with the tejuino.
- Serve with crushed ice, a slice of lime. Sprinkle with fleur de sel.
- Add a scoop of lime sorbet or shaved ice on top.
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2017-03-28 3/4 cup Tejuino Mixture 1 oz Lime Juice add an extra half oz if you like your drinks a little more tart Ice Sea Salt Garnish Lime wedge Instructions In a large pot or …
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- In a large pot or dutch oven, bring 6 cups of water to a boil. Once the water has come to a boil, reduce to a simmer and add the piloncillo. Stir until the piloncillo has completely dissolved (should take about 5-7 minutes) then turn off the heat.
- In a blender, combine 2 1/2 cups of water and the masa, blend until smooth and strain into the pot with the piloncillo, turn the heat to low and cook for about 10 minutes, until the mixture starts to thicken, then turn off the heat and let it cool completely.
- Once the Tejuino mixture has cooled completely, mix in the juice from 1 lime in and stir until the lime juice has been fully incorporated. If you have a clay pot, pour the mixture into the pot, cover with cheese cloth, and let the mixture ferment for 2 days (or let it ferment for up to 4 days). If you don't have a clay pot, leave the mixture in the large pot or dutch oven, cover with cheese cloth and let the mixture ferment for two days.
- It's normal for the mixture to coagulate while it's fermenting, when you're ready to serve just add up to 1/3 cup of water to the atole mixture and mix to soften it up.
TEJUINO - WIKIPEDIA
The dough is mixed with water and piloncillo (cone-shaped unrefined cane sugar) and boiled until the liquid is very thick. The liquid is then allowed to ferment very slightly. …
From en.wikipedia.org
Main ingredients Corn, Piloncillo, Lemon, Salt Region or state JaliscoPlace of origin MexicoServing temperature Ice Cold
From en.wikipedia.org
Main ingredients Corn, Piloncillo, Lemon, Salt Region or state JaliscoPlace of origin MexicoServing temperature Ice Cold
TEJUINO | A FERMENTED MEXICAN DRINK - MARICRUZ AVALOS ...
2019-08-28 Tejuino Recipe Step by Step Put half a liter (2.1 cups) of water in a bowl or container and add the dough, whisk until there’s no more lumps. You can also use a blender if it’s easier for you. Put …
From maricruzavalos.com
5/5 (6)Total Time 72 hrs 25 minsCategory DrinksCalories 217 per serving
From maricruzavalos.com
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- Pour the other half of water into a pot over high heat and bring to a boil. As soon as it starts to boil, add piloncillo or brown sugar and reduce the heat to a minimum.
- Break into pieces the piloncillo with the help of a wooden spoon and mix until is completely dissolved (see notes).
HOW TO MAKE TEPACHE RECIPE: AN EASY HOMEMADE PINEAPPLE BREW
2013-07-24 In a large glass pitcher, place the pineapple peels, the piloncillo or sugar, cinnamon stick, cloves and the 2 quarts of water. Cover the pitcher or glass container with a cheesecloth or a plastic …
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4.8/5 (54)Total Time 10 minsCategory DrinksCalories 106 per serving
From mexicoinmykitchen.com
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- Rinse the pineapple and using a sharp knife to cut the peel and slice or chop the pineapple pulp. You are not using all the pineapple unless you have a large glass container to make a bigger batch.
- In a large glass pitcher, place the pineapple peels, the piloncillo or sugar, cinnamon stick, cloves and the 2 quarts of water.
- Cover the pitcher or glass container with a cheesecloth or a plastic wrap in a loose manner that allows the brew to breathe. Place this container in your countertop and let it sit for 24 for hours. (If you do not have A/C and live in a very hot place, then check after 12 hrs.) With a wooden spoon, remove the white foam that has formed on top of the liquid. Loosely cover again an let rest for another 24 to 36 hrs., DO NOT let it ferment longer unless you need pineapple vinegar to make pickled chipotle peppers.
- And now for the fun part, strain the liquid of your pitcher and place in another pitcher with lots of ice. Taste for sweetness in case it needs more sugar for your taste. If you prefer a milder version, add 1 cup of the fermented pineapple water to 1 quarter of water as it shows in the pictures above. Yes, I drink the light version as you can see.
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2021-04-03 Making the Tejuino base in a pot add 75% of your water (reserving 25% for later). Add the piloncillo (or dark brown sugar) and heat on a medium fire till sugar dissolves. In your blender, add the …
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- Slowly add a little water to your masa flour and mix well. Once you can form a smooth dough ball that can easily be torn apart without crumbling your masa dough is finished. Try not to add to much water.
- in a pot add 75% of your water (reserving 25% for later). Add the piloncillo (or dark brown sugar) and heat on a medium fire till sugar dissolves.
- Fill a 32oz glass with ice. Add 1/2 tsp kosher salt, and the juice from 4 limes. Fill the cup with tejuino and mix by pouring the contents into an empty cup that's the same size. Do this several time to mix it well.
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Tejuino 1 Cup Prepared Maseca 1 1/2 Piloncillo ( Brown Sugar Cane) 3 Cups Water 1 Lime Salt to taste 1 Orange Sorbet Ice Cream 3 Cups Extra Water Dry Maseca in the sun for an hour ( get some moisture out). Blend Maseca and 2 cups of Water in blender until smooth. over medium heat bring 3 …
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TEJUINO - MEXICAN FOOD AND MEXICAN RECIPES AT MEXGROCER.COM
2020-08-02 Click here to apply Product Features 100% Natural Refreshing and Delicious Probiotic Properties Strengthens Immune System Description TEJUINO - Natural Drink made from Water, Brown Sugar, Corn Flour, Lime and Salt by Corazon Mexicano (Pack of …
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2021-08-09 Tejuino is a drink you're going to want to make often. Just don't forget these steps to keep it fresh. Reconstitute. Once you've waited 2-4 days for the fermentation process, your tejuino recipe will be thick and coagulated. This is normal, but now you should reconstitute the mixture with water.
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