How do you make tejuino?

- 12 dried corn tortillas, broken into pieces

- 1 gallon water

- 2 cups piloncillo (unrefined brown sugar)

- 1 teaspoon ground cinnamon

- 1 teaspoon ground cloves

- 1/4 teaspoon ground allspice

- 1/2 teaspoon salt

Instructions:

1. In a large pot or Dutch oven, bring the tortillas and water to a boil. Reduce heat and simmer for 1 hour, or until the tortillas are soft.

2. Remove the pot from the heat and let it cool slightly.

3. Strain the mixture through a fine sieve, pressing on the solids with a spoon to extract as much liquid as possible.

4. Discard the solids.

5. Return the liquid to the pot and add the piloncillo, cinnamon, cloves, allspice, and salt. Bring to a simmer over medium heat, stirring occasionally until the piloncillo has dissolved.

6. Remove the pot from the heat and let it cool completely.

7. Serve the tejuino chilled, garnished with fresh lime wedges.

Tips:

- To make a sparkling tejuino, add 1/2 cup of club soda or ginger ale to each glass.

- Tejuino can be stored in the refrigerator for up to 2 weeks.