|March 8, 2013||Posted by Vianney under Uncategorized|
I’m heading to San Antonio tonight to attend a Cooking Demo with Pati Jinich, Chef, Mexican Cultural Institute, Washington, DC; Star of PBS’s Pati’s Mexican Table. I am so excited to finally meet her that I thought it was only fitting to share one of her recipes today.
What is tepacehe?
A fermented cider made from pineapples Tepache is seasoned with cinnamon, cloves and piloncillo. Making Tepache requires a bit of patience on your part, but the wait is definitely worth it. Typically made in wooden barrels I used my Vitrolero (big glass jar used to serve aguas frescas). Tepache takes a few days to prepare, but is great for a dinner party or a day spent grilling with the family.
- 1 ripe pineapple, or about 3 cups
- 4 liters water, or 16 cups
- 1 pound piloncillo, or dark brown sugar
- 1 cinnamon stick
- 5 whole cloves
- 1 cup lager beer
- Using the traditional big eathenware jug (or a large pot), bring to a boil the 16 cups water along with the piloncillo, cinnamon stick, and whole cloves. Simmer, stirring once in a while, for about 10 minutes or until the piloncillo has dissolved.
- While the water is simmering, wash the pineapple thoroughly, and remove the stem and bottom. Cut it into 2 inch cubes, without taking off its rind.
- Once the flavored water is ready, add in the pineapple chunks and cover. Let rest for 2 days, or 48 hours, in a warm area of you kitchen. The mixture will begin to ferment and bubble on the surface. Add a cup of lager beer, stir well, and let it sit for up to 12 hours more. Don’t let it ferment much longer, or you may end up with vinegar instead!
- Strain tepache through a fine strainer or cheesecloth, and serve very cold. You can either refrigerate it or serve over ice cubes.
recipe from ~ Pati Jinich
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