Photograph of the finished Tejate

Mexico · Nước cacao bột ngô hạt mamey

Tejate

40 min Hands-on time + 12 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Roasted cocoa beans Roasted cocoa beans 280 g
  • Photograph of Masa harina Masa harina 320 g
  • Photograph of Palm sugar Palm sugar 280 g
  • Photograph of Edible flowers Edible flowers 20 g
  • Photograph of Chestnut Chestnut 160 g
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Salt Salt 4 g

Method

  1. 1 Roast the cocoa beans in a cast iron pan for 8 minutes, then peel off the skin and grind them into a fine powder.
  2. 2 Grind the cocoa beans in a stone mortar until the mixture releases oil and becomes sticky.
  3. 3 Grinding the seeds to extract the oil is the crucial step; if the seeds are only dry-ground, the water will not foam up.
  4. 4 Mix cocoa paste with masame flour soaked for 12 hours and crushed hazelnuts.
  5. 5 Beat vigorously by hand in a wide bowl for 10 minutes until a thick layer of white foam forms on the surface.
  6. 6 A thick layer of white foam indicates the tejate is ready; pour in cold water and scoop the foam on top.
Start cooking