Haven't tried this yet � got the recipe on the Internet and put it in my cookbook.

5 lb dried white corn
2 gallons water
1� cups brown sugar
2 dried orange peels
3 cinnamon sticks
1 tsp ground cloves

Oven-roast the corn at 300�F until it is light brown, stirring it frequently.

Grind the browned corn (coarse) in a food-chopper or in small quantities in a blender.

Wash the corn in several rinses, using clean water each time.

Discard the hulls.

Put the ground corn in a crock and stir-in the water and the other ingredients.

Cover the crock and let it sit in a barely warm place for five or six days or until the mash has fermented.

Strain the mash through cheesecloth and serve the liquor.

I have never made corn beer but tried some once long ago. At least that was what my friend said it was.

To co-opt an old phrase you can drink it but it tastes like s**t.

BCR

Ken,
You stir old memories of an anthropology class with John Kennedy, a student of the Tarahumara. The tesguinado events were described in rich memorable detail. He did not provide a detailed recipe, so you have filled a blank space in my old class notes.
Thank you.
Regards from Darkest California,
Ross