Make Tepache

Tepache is a popular drink of Mexican origin made from lightly fermented pineapple, spices, sugar, and beer. Perfect for a summery day, tepache is refreshing while still being complex. The word "tepache" comes from the Nahuatl language, formerly spoken by the Aztecs, and still spoken in some regions of Mexico. It means "drink made from corn," which was originally used to ferment the drink. If you want to make tepache and don't know how, read this recipe to make use of one whole pineapple and a little bit of beer.

Ingredients

  • 1 whole, ripe pineapple
  • 4 liters (16 cups) of filtered water
  • 1 pound piloncillo, or dark brown sugar
  • 1 stick cinnamon
  • 5 cloves
  • 1 can light beer

Steps

Traditional Tepache[1][2]

  1. Wash the outside of the pineapple thoroughly with a clean brush.
  2. Remove both the base and stem of the pineapple with a knife.
  3. Cut the whole pineapple into 1-inch chunks. Do not cut off the rind. Set pineapple cubes aside.
  4. In a large jug or pot, add the water, piloncillo, cinnamon, and cloves.
  5. Bring the pot to boil over high heat.
  6. Once the pot has hit a rolling boil, reduce the heat down to a simmer, cooking for 10 minutes. Make sure the piloncillo has dissolved.
  7. Take the pot off the heat and add the pineapple chunks.
  8. Cover pot and set aside for 2 days in a warm part of your kitchen. The tepache should begin to ferment after the first day.
  9. After 2 days, add the can of light beer and let stand for up to 12 hours.
  10. Strain the tepache through a cheesecloth and refrigerate until cold. In order to get a smooth texture, you may need to strain the tepache through a second cheesecloth before refrigerating.

Variations on Tepache

  1. Add oranges and tamarind alongside the other ingredients. Cut up one or two oranges (with peel), as you would the pineapple. Add a couple crushed tamarind pods to the pot before boiling, and the oranges to the pot along with the pineapple chunks.
  2. Add apples and pears to the other ingredients. Cut up one apple and one pear (both with peel) and add them to the tepache when introducing the pineapple. This variation makes for a sweeter, fruitier tepache.
  3. Add tobacco leaves to the fermentation process for an added kick.[3] Some tepache makers have begun adding loose-leaf tobacco to their brew in order to increase its smokiness and potency.
  4. Add ripe chilacayote (squash) to the brew for an added level of sweetness. While unripe chilacayote is cooked before eating, ripe chilacayote is often sweet enough to eat raw. Add some ripened chilacayote, cut in cubes with its skin, to the tepache brew along with the pineapple chunks.
  5. Finished.

Tips

  • The more you leave marinating, the more flavor it gets.
  • If you want to make it fancy, serve in a glass cup with a mini umbrella.

Warnings

  • You might drink and dial.
  • If you start seeing mold, throw away, unless you like to eat mold.
  • Be careful cutting the pineapple

Related Articles

Sources and Citations

  1. ↑ http://www.patismexicantable.com/2010/07/crazy_for_tepache/
  2. ↑ http://sweetlifebake.com/2013/03/08/tepache/#axzz2TaUvv4eu
  3. ↑ http://articles.chicagotribune.com/2012-08-16/features/ct-dining-0816-tepache-20120816_1_cider-mexicans-tabasco

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