Tejuino

In a large pot, combine 1500 grams of water with the piloncillo and Mexican cinnamon stick. Bring to a simmer over medium heat, stirring until the piloncillo is completely dissolved. Remove from heat and let the Mexican cinnamon stick steep for 15 minutes, then remove it.

In a separate bowl, whisk the masa harina with the remaining 500 grams of water until a smooth slurry is formed, ensuring no lumps remain.

Slowly pour the masa harina slurry into the warm piloncillo water, whisking constantly to prevent lumps.