Tejuino

Mix the masa flour with salt and water until you get a smooth dough. In a pot add the piloncillo, or use brown sugar if you can’t find some, and water and put it on high heat until dissolves, turn it down to low and blend with water half of the masa and add it to the pot while stirring, repeat this process with the other half of masa and stir until thickened and remove from the heat; cover with a cloth in the same pan or transfer it to a glass or clay container/pot; Put it in a dark and cool area and let it ferment for 3 days. Place it on the fridge and blend it per portions or all at once with more water; the consistency should be thick and creamy, like a milkshake. In a cup add crushed ice, lime juice, salt, and serve the tejuino. You can add lime sorbet on top and even tajin.