Tejuino

Instructions

1. In a large mixing bowl, combine the masa harina with 2 cups of water, stirring to create a smooth and lump-free mixture. This will be your base slurry for the tejuino.
2. Pour the remaining 2 cups of water into a saucepan and add the brown sugar or piloncillo. Heat over medium flame, stirring until the sugar is fully dissolved, to create a sweet syrup.
3. Slowly add the masa harina mixture into the saucepan with the sugar syrup, stirring constantly to prevent lumps. Keep the heat at medium and continue stirring for about 5 minutes until the mixture thickens slightly.
4. Remove the saucepan from the heat and let the mixture cool to room temperature. This cooling process will allow the flavors to meld together.
5. Once cooled, add the lime juice and a pinch of salt to enhance the flavor. Stir well. Refrigerate for at least 20 minutes to chill thoroughly.
6. Prepare your serving glasses by optionally wetting the rims with a lime wedge and dipping them into salt for a savory touch.
7. When ready to serve, fill each glass with crushed ice and pour the chilled tejuino over the ice, filling the glasses about 3/4 full.
8. Garnish with lime wedges and sprinkle a bit of salt over the top if desired. Serve immediately and enjoy your refreshing tejuino!