Step 1

Make the masa by whisking the salt and masa harina together, then add in warm water and knead it into a dough. Let it rest covered with a tea towel while you prepare the syrup.

Step 2

In a large, clean stockpot, bring piloncillo and 4 cups of water to simmer for 6-7 minutes, or until the sugar has dissolved. Turn the heat down to low.

Step 3

Next, add ½ the masa to a blender with 1 cup of water. Mix until smooth. Transfer to the pot of syrup while stirring, and repeat this process with the second ½ of the masa.

Step 4

Cook the mixture over medium for 10-12 minutes, or until thickened. Remove the pot from heat and squeeze in the juice of 2 limes. Stir to combine.

Step 5

Cover the pot with a breathable tea towel or cheesecloth (or transfer to a clean glass or clay container). Keep the container in a dry, clean, and cool area for 48-72 hours to ferment.

Step 6

When it is done fermenting, blend the mixture in batches with ~½ cup of water in each batch (or enough to move your blender). Transfer to a large pot or container ⅔ full of ice.

Step 7

Per cup: Add a pinch of salt, the juice from ½ of a lime, and a handful of ice. Fill the rest of the cup with tejuino, then mix it back and forth a few times with another cup to combine the salt and lime.

Step 8

Optional: Add a scoop of lime sorbet (nieve de limón) on top. Happy drinking!