Photograph of the finished Tejuino

Mexico · Nước ngô lên men Tejuino

Tejuino

40 min Hands-on time + 2 ngày waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 1.1 lb
  • Photograph of Palm sugar Palm sugar 1.1 lb
  • Photograph of Lime Lime 8
  • Photograph of Coarse salt Coarse salt 1.1 oz
  • Photograph of Red chilli powder Red chilli powder 1.1 oz
  • Photograph of Cinnamon powder Cinnamon powder 0.6 oz

Method

  1. 1 Mix the masa powder with 1 liter of water until completely dissolved, then heat and stir continuously for 15 minutes until it forms a thin paste.
  2. 2 Add palm sugar and cinnamon, then simmer for another 10 minutes until the mixture thickens slightly.
  3. 3 Let it cool completely, then pour it into a glass jar and cover it with a cloth, but not tightly.
  4. 4 Using a cloth instead of a tight-fitting lid will cause gas to rise during fermentation and the sealed container will crack.
  5. 5 Let it ferment for 2 days at room temperature until the liquid has a slightly sour taste and small bubbles form.
  6. 6 Pour into a glass with ice, squeeze in some lemon juice, and sprinkle chili salt around the rim.
Start cooking