Tejuino: An ancestrally refreshing recipe – Paulina Cocina
Hello friends from Paulina CocinaWelcome once again to this beautiful space for recipes and recommendations, where we not only learn to prepare the dishes and drinks that we like the most, but we also learn everything about the product or recipe in question. Today I want to offer you a refreshing and tasty recipe: the tejuinoa drink made from corn that is thousands of years old, but is still traditionally enjoyed in Mexico, where it is consumed with ice, salt and lemon.
A delicious fermented drink that leads me to tell you all about tejuino. I leave you a recipe so that you can enjoy preparing it at home to share with your loved ones.
Tejuino: the indigenous Mexican beer
traditional and fermented
Tejuino is a traditional Mexican fermented drink made from corn.. It is a refreshing and popular drink in many states of Mexico, such as Jalisco and Guadalajara, and especially in the center and west of the country, where it is usually sold on the streets or in market stalls.
Its consumption is very popular, especially in national and religious celebrations and, although it is common to consume it in street stalls, it can also be prepared at home as it is an easy recipe that can be enjoyed with family or friends.
What ingredients does the tejuino have
A recipe based on corn
The tejuino, like many products of Mexican gastronomy, is prepared with corn dough, which is obtained from the nixtamalized process, which is the cooking of corn grains in water with lime, which swells and then is ground. This dough is the same that is used to prepare tortillas, tamales and fermented drinks such as tejuino.
Piloncillo (panela, papelón, brown sugar) is added to the corn dough base diluted in water, to give it sweetness and flavor, and when serving it, add a touch of salt and lemon or lime. As it is a fermented drink, it is important to respect the fermentation process that has a time ranging from 24 to 48 hours.
After the fermentation process, it is obtained a beer-like drinkslightly foamy, light yellow in color and with a sweet and slightly acid flavor that is served cold with ice or shaved snow and lemon and piquín chile can be added.
Tejuino and tesgüino: the difference is in the alcohol
Tejuino, being a moderately fermented drink, has less than 1% alcohol content.. Unlike its sister drink, tesgüino, which has a higher degree of fermentation, so its alcohol volume is higher.
Both drinks have a similar preparation, but the tejuino is intended to be a refreshing drink, while the tesgüino is a alcoholic beverage
Origin of the tejuino
As for his story, Tejuino is believed to be a pre-Hispanic drink, which was consumed in the Mesoamerican regions of Mexico long before the arrival of the Spanish. At that time, tejuino used to be made in large quantities by the entire community and was consumed, especially at special events and celebrations.
It is also said that this drink, considered “drink of the gods”, It has existed in Mexico for thousands of years by the hand of indigenous tribes. Name comes from the Nahuatl word “tecuin”, which means “to beat”, and its consumption was very common in sacred rituals. At present some towns still celebrate with tejuino in national celebrations and religious events that include music, typical dances and colors.
If you are interested in the world of Mexican gastronomy, I want to share 10 Mexican recipes that you cannot miss!
Traditional Mexican tejuino recipe
- Yield: 8/10 servings
- Preparation time: 40 minutes
- 1 kg of corn dough
- 4 liters of water
- 800 gr of piloncillo (brown sugar can be used)
- Salt to taste
- Juice of 2 lemons
- 1 piquín chile pizca in octopus (optional)
- Slices of 1 lemon or lime
How to make tejuino step by step
- In a large pot, bring 3 liters of water to a boil. Meanwhile, dissolve the corn dough in 1 liter of water, avoiding lumps.
- Add the dissolved mass to the pot of boiling water.
- Add the piloncillo or brown sugar and mix until completely dissolved.
- Cook for 15-20 minutes, stirring occasionally so it doesn’t stick to the bottom. Remove the pot from the heat and allow the mixture to warm up. Once warm pass the mixture through a strainer.
- Place the mixture in a large, clean container, add the juice of the 2 lemons, and cover with a cloth. Let ferment in a warm, dark place for 24-48 hours, depending on room temperature. During fermentation, a foamy layer will form on the surface, which is important to remove to prevent contamination.
- Once the fermentation process is finished, transfer the tejuino to a large jug and place in the fridge until cold.
- Serve in a glass with plenty of ice, salt to taste, a few slices of limes or lemons and a pinch of piquín chile. Health!