Description
You should probably just go to Oaxaca to make this. Otherwise you have to bring the ingredients from Oaxaca.
Tools: large clay pot
Ingredients
- 250 grams of dried white corn
- 25 grams roasted, peeled cacao beans
- 2 mamey seeds, toasted and smashed
- 20 grams of florecita de cacao- lightly toast these
- Ice
- Sugar to taste
Instructions
- Boil your dried corn with ash or lime to nixtamalize it. Then wash and make a masa.
- Grind the cacao, mamey seeds, and florecita de cacao in a molino or metate until it becomes a paste then add this to the corn masa.
- Once you have massaged all the ingredients together, it is time to start adding a bit of cold water at a time. Only adding the next amount of water when the mix looks homogenous. Do this until it reaches the consistency you see in the images.
- Add ice and sugar and serve.
- Category: cacao drinks
- Method: toast and blend
Keywords: tejate, oaxaca, cacao drinks, Mexican chocolate drinks