Tepache

A mildly fermented pineapple peel drink brewed with piloncillo and cinnamon for a tangy, lightly fizzy refresher.

Ingredients

• 400g ground beef
• 300g masa dough
• a handful of rehydrated dried chilies
• 1/2 tsp dried oregano
• 1/4 cup lard
• 2 white onions, chopped
• a handful of fresh epazote, chopped
• a generous spoonful of Mexican crema
• 400ml beef stock
• a pinch of ground cinnamon
• 2 red bell peppers, chopped
• toasted pumpkin seeds, for serving

Instructions

1. 1

   Combine the corn tortillas and chicken stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the smoked paprika and lime wedges, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with Mexican crema, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

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