Boil 16 cups (4 l) of water and add the piloncillo.
Mix the maize flour with 2 cups (500 ml) of water and add 12 cups (3 l) of the boiling water. Continue adding more boiling water (up to 4 additional cups) until the mixture is slightly liquid.
Cook again on medium heat for about 10 minutes or until the mixture gets a little thicker.
Add a scoop of lime sorbet or shaved ice on top.
Once ready, tejuino will keep for a few days in the fridge.