Tejuino

2 Instructions

1. 1

   Boil the piloncillo in 1 liter of water until completely dissolved.

2. 2

   Blend the masa with 2 cups of water until smooth, with no lumps.

3. 3

   Add the blended masa to the piloncillo water, stirring constantly over low heat until it thickens to a thin atole, about 20–25 minutes.

4. 4

   Remove from heat and let rest at room temperature for 4 hours — this is when the very light, characteristic fermentation begins.

5. 5

   Pour the tejuino base into a pitcher. Add the lime juice, 1 teaspoon salt, and chile powder to taste.

6. 6

   Serve over plenty of ice. For the traditional tapatío version, float a scoop of lime sorbet on top of each glass.