Mix The Masa: Start by mixing the masa harina with 2 cups of warm water in a large bowl. Stir until you get a smooth, lump-free mixture. If you’ve never worked with masa harina before, don’t worry—it’s basically corn flour that’s been treated with lime (not the fruit, but the mineral), giving it that signature flavor.

Cook The Masa: Pour the masa mixture into a large pot, add a pinch of salt, and slowly add 4 cups of water. To prevent lumps, cook over medium heat while stirring often. The mixture will thicken and become smooth, almost like a thick porridge. This should take about 10-15 minutes. Once thickened, remove it from the heat and let it cool.

Dissolve The Piloncillo: In a separate saucepan, combine the piloncillo with 2 cups of water. Cook over medium heat, stirring occasionally until the piloncillo has completely dissolved. This will take about 10 minutes.

Add Lime Juice: Once dissolved, remove the syrup from the heat and stir in the lime juice. The tangy citrus adds a beautiful contrast to the sweet, rich syrup.

Combine Masa And Syrup: Once the masa mixture has cooled, combine it with the piloncillo syrup in a large blender or mixing bowl. Blend until the mixture is smooth. If you prefer a more traditional, slightly grainy texture, you can mix it by hand with a whisk.

Ferment: Pour the mixture into a large pitcher and cover it with a cloth or lid. Let it sit at room temperature for 12-24 hours to ferment slightly. The longer it ferments, the tangier it will become. I personally love it with a 24-hour fermentation—it’s the perfect balance of sweet and sour.

Chill And Serve: Once fermented, chill the Tejuino in the refrigerator. Serve it over ice with an optional squeeze of lime and a pinch of sea salt on top. This is how you’ll often find it served by street vendors in Mexico—refreshing and slightly salty.