Tejuino, a traditional Mexican drink, has gained popularity not just in Mexico but also internationally. This delicious, non-alcoholic beverage is typically enjoyed during celebrations and can be easily made at home. Here's a comprehensive guide on how to make tejuino.
-originating in the state of Jalisco, tejuino is a refreshing drink prepared from fermented blue or white corn. This article will guide you through the process, from choosing the right ingredients to the final delicious product.
Understanding Tejuino and Its Ingredients
Tejuino is a unique blend of blue or white corn, piloncillo or brown sugar, cinnamon, and sometimes, orange zest or lime. The blue corn variety is known for its vibrant color and nutty flavor, while white corn imparts a milder taste.
Piloncillo, a type of unrefined cane sugar commonly used in Mexican cuisine, adds a distinct sweetness to tejuino. Remember, the quality of ingredients greatly impacts the final taste of your tejuino.
Choosing the Correct Corn for Tejuino
Blue corn or white corn can be used for tejuino. Blue corn, native to North America, provides a more robust flavor and unique color, while white corn has a milder taste. Both types are readily available in Mexican grocery stores or online.
Authentic tejuino is made from nixtamalized corn, which involves soaking dried corn kernels in an alkaline solution made from limestone or wood ash. This process enhances the flavor, makes the corn easier to grind, and improves its nutritional value. However, you can skip this step by using instant nixtamalized corn masa, readily available in stores.
Preparing the Corn_mask for Tejuino
To prepare the corn mask for tejuino, you need to cook the corn following a specific process. If you're using instant nixtamalized corn masa, skip to the next step. If not, follow the traditional method:
In a large pot, soak 500g of dried blue or white corn kernels in water overnight. The next day, drain the water and rinse the corn. Mix 1:2 lime to corn ratio (by weight) in a large pot, add the corn, and stir to coat evenly. Cook over medium heat, stirring constantly, until the corn is soft, about 45 minutes. Drain and rinse the corn thoroughly.
Making the Tejuino Base
The tejuino base is made by cooking the corn mask with water, then straining and fermenting it. Here's how:
Place the prepared corn mask in a blender and add enough water to cover it. Blend until smooth, adding more water as needed to obtain a thick batter consistency. Pour the batter into a large pot and add 3 liters of water. Cook over medium heat, stirring occasionally, until the mixture thickens, about 30 minutes. Strain the mixture through a fine-mesh sieve into a large non-reactive container, such as stainless steel or glass.
Fermenting the Tejuino Base
Fermentation is a critical step in making tejuino, as it imparts the distinctive tart flavor. To ferment the base:
Allow the strained mixture to cool to room temperature. Stir in 100g of brown sugar and cover the container with a clean towel or cheesecloth. Let it sit in a warm, draft-free place for 24 hours. During this time, you should see small bubbles forming on the surface, indicating fermentation. After 24 hours, stir the mixture well, and refrigerate it. It will keep for up to one week.
Preparing the Tejuino Drink
Now that you have the fermented tejuino base, it's time to prepare the drink. Here's how to finish your tejuino:
For each serving, pour 200ml of the fermented base into a glass. Add 1 liter of cold water, 2-3 tablespoons of brown sugar (adjust to taste), a pinch of cinnamon, and a splash of lime or orange juice (optional). Stir well and serve immediately, accompanied by a piece of tortilla or a slice of lime.
Enjoying your homemade tejuino is a rewarding experience. This traditional Mexican drink is not only delicious but also a labor of love. Cheers and happy experimenting!