Hello friends and friends of Paulina Cuisine , once again welcome to this beautiful space of recipes and recommendations, where we not only learn to prepare the dishes and drinks that we like the most, but we also find out everything about the product or the recipe in question. Today I want to offer them a refreshing and tasty recipe: the tejuino , a drink made of corn that is thousands of years, but that continues to be traditionally enjoyed in Mexico, where it is consumed with ice, salt and lemon.
A delicious fermented drink that gives rise to them tell them everything about Tejuino. I leave you a recipe to enjoy preparing it at home to share with your loved ones.
Content table
Tejuino: Mexican indigenous beer
Traditional and fermented
The Tejuino is a traditional Mexican fermented drink made of 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 in 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 since it is an easy recipe that can be enjoyed as a family or friends.
What ingredients does the tejuino have
A corn -based recipe
The Tejuino, like many products of Mexican cuisine , is prepared with the corn mass, which is obtained from the nixtamalized process, which is the cooking of corn grains in water with lime, which swell and then grind. This mass is the same that is used to prepare tortillas, tamales and fermented drinks such as tejuino.
To the corn dough base diluted in water, the piloncillo (panela, paper, brown sugar) is added, to give sweet and flavor, and at the time of serving it, a touch of salt and lemon or lime is added. Being a fermented drink, it is important to respect the fermentation process that has a time ranging from 24 to 48 hours .
The result
After the fermentation process, a beer -like drink , slightly foamy, light yellow and sweet and slightly acidic taste that is served cold with ice or scraped snow and can be added lemon and chili piquín.
Tejuino and Tesüino: The difference is in alcohol
Tejuino, being a moderate fermentation drink has less than 1% alcoholic graduation . Unlike your sister drink, the Tesüino , which has a greater degree of fermentation, so its volume of alcohol is higher.
Both drinks have a similar preparation, but Tejuino has the purpose of being a refreshing drink, while tesgüino is an alcoholic beverage
Origin of Tejuino
As for its history, it is believed that Tejuino is a pre -Hispanic drink , which was consumed in the Mesoamerican regions of Mexico long before the arrival of the Spaniards. At that time the Tejuino used to be prepared in large quantities throughout the community and was consumed, especially in special events and celebrations.
It is also said that this drink, considered "the drink of the gods" , exists in Mexico thousands of years ago by the hand of indigenous tribes. The name comes from the word Nahuatl "Tecuin", which means "beat" , and its consumption was very common in sacred rituals. At present, some villages 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 !
Mexican traditional tejuino recipe
- Yield: 8/10 portions
- Preparation time: 40 minutes
Ingredients
- 1 kg of corn dough
- 4 liters of water
- 800 gr of piloncillo (brown sugar can be used)
- Salt to taste
- 2 lemons juice
- 1 pinch of chili piquín powder (optional)
- 1 lemon or lime slices
How to do tejuino step by step
- In a large pot, boil 3 liters of water. Meanwhile, dissolve the corn dough in 1 liter of water, preventing lumps from being lumps.
- Add the mass dissolved to the pot with boiling water.
- Incorporate the piloncillo or the brown sugar and mix until it dissolves completely.
- Cook for 15-20 minutes, stirring occasionally so that it does not stick in the background. Remove the pot from the heat and let the mixture be shant. Once warm pass the mixture through a strainer.
- Place the mixture in a large and clean container, add the juice of the 2 lemons and cover with a fabric. Let ferment in a warm and dark place for 24-48 hours, depending on the ambient temperature. During fermentation, a foamy layer will be formed on the surface, which is important to remove to avoid contaminating.
- Once the fermentation process is finished, pass the tejuino to a large jug and take to the refrigerator until it cools.
- Serve in a glass with abundant ice, salt to taste, some slices of files or lemons and a pinch of piquín chili. Health!
