Recipe: Tejuino (fermented corn drink)

As we were enjoying our travels in the state of Jalisco, we kept coming across people selling tejuino - a delicious and refresing drink made from masa and seasoned with lime juice and a inch of salt.  It seemed a bit of a curious combination for a drink at first, but after we had tried it, we were game every time.  It is made with the same masa used for tortillas and tamales, but if that's a bit tricky for you to get, you can substitute cornmeal, but you will want to strain it as it is a lot coarser than masa.  If you can't get piloncillo, you can more or less substitute by weight with brown sugar, but pull back a bit and add a touch of molasses. Tejuino also comes in either femented or fresh forms.  Fresh can be ready in a few hours, but the fermented version needs up to three or four days at room temperaure to be ready (depending on your local climate).  A nice serving variation is to make a lime zest and chili salt to rim your glasses with.

You will need:

1kg                corn masa

1kg                piloncillo

3L                 water (at least)

3                    limes (at least)

to taste          kosher salt

Method:

 - put the piloncillo in a pot with the water and heat to melt

 - mix the masa with the syrup (you can use a blender if it's easier)

 - juice two of the limes and add to the mix

 - if fermenting, cover with a cloth and leave at room temperature for 3 to 4 days, then refrigerate

 - if serving fresh, cool the mix down, then transfer to the fridge and let it develop at least a few hours
 - with both versions, remove from the fridge and add water if you want a thinner consistency
 - season with fresh lime juice and salt
 - serve over ice in a lime and chili salt rimmed glass (optional)