Tejuno is a bittersweet drink that is native to northern Mexico and has spread to other states of the republic.
Tejuino (from Nahuatl) Techin (meaning “to make the heart beat”) is a corn drink that is favored by various ethnic groups in Mexico at social events, religious, and sporting festivals. A refreshing drink based on corn (fermented or unfermented) and sweet sugar cane (piloncillo).
Studies have proven that tejuino is the perfect ally against upset stomachs, diarrhea, vomiting, and even hangovers. This is all thanks to its high content of probiotics, essential nutrients that help fight digestive infections.
material:
- corn dough 1kg
- Piloncillo 1kg
- 3 liters of water
- 2 lemons
- Salty as you like
- crushed ice
- Lemon snow (optional)**
Preparation:
Boil water until dissolved in piloncillo.
Grind the dough in a blender with a little water and add it to boiling water.
Once the atole has formed and cooled down, squeeze the lemon over it.
Let stand for 2-3 days until fermented. We recommend using a clay pot and covering it with a clean blanket. (Fermentation is optional; some people prefer to chill for just 4 hours.)
Tejuno is almost complete. Just mix well and garnish with crushed ice, lemon and salt.
Add lemon snow for a Guadalajara style.
recipe: https://www.sierralagoresort.com/blog/alimentos-bebidas/conozando-el-tejuino
**Lemon snow (lemon flavored ice cream)
material:
- 2 cups of water
- 1/2 cup agave honey, or to taste
- 1 lemon, zest
- 1 cup lemon juice
Preparation:
Heat the agave honey and lemon zest in a saucepan over medium heat, stirring occasionally, until it boils.
Reduce heat and boil for 5 minutes. Remove from heat and let cool for 15 minutes.
Add lemon juice and mix well.
Pour the mixture into a large mold or baking dish and freeze until firm, about 2 hours.
Carefully chop the snow and blend it in a food processor (divide into small pieces to make it easier to grind).
Return to mold and freeze again. Blend again in the food processor and serve immediately.
Recipe provided by Luz
