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+ servings
Prep Time
20 mins
Cook Time
5 mins
Rest Time
3 d
Total Time
25 mins
Tejuino is a delicious Mexican fermented drink made with masa harina mixed with water, piloncillo and lime.
Course: Beverage
Cuisine: Mexican, Vegan, Vegetarian
Servings: 6 people
Author: Sabrina Gérard
  • 8 cups masa harina (nixtamalized maize flour)
  • 2 lb panela (or piloncillo, unrefined whole cane sugar)
  • 18 cups water
  • 4 limes
  • Fleur de sel
  • Crushed ice (or lime sorbet)
  1. Boil 16 cups (4 l) of water and add the piloncillo.

  2. Once boiling point is reached, mix well for 2 minutes. Set aside.
  3. 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.

  4. Cook again on medium heat for about 10 minutes or until the mixture gets a little thicker.

  5. Let cool and add the juice of 3 limes.
  6. Let stand for 3 days in a cool, dry place until it is fermented.
  7. It is recommended to use a clay pot and cover it well with a cloth.
  8. At the end of the 3 days, cut remaining lime in slices and mix with the tejuino.
  9. Serve with crushed ice, a slice of lime. Sprinkle with fleur de sel.
  10. Add a scoop of lime sorbet or shaved ice on top.

Recipe Notes

Once ready, tejuino will keep for a few days in the fridge.