In a large pot, whisk 2 cups masa harina with 4 cups cold water until smooth with no lumps.

In a separate pot, bring 6 cups water to a boil, then slowly whisk in the masa mixture, stirring constantly.

Reduce heat to medium and simmer for 20 minutes, stirring occasionally to prevent sticking.

Add 1 cup chopped piloncillo, 2 ounces sliced ginger root, 6 whole cloves, 1 cinnamon stick, and 1 teaspoon sea salt; stir and cook for 10 minutes until the piloncillo dissolves.

Strain the mixture through a fine mesh strainer lined with cheesecloth into a clean bowl, pressing gently to extract the liquid, and discard solids.

Allow the strained liquid to cool to room temperature before stirring in 1 cup fresh lime juice.

Pour the mixture into clean glass jars or bottles, leaving 1 inch headspace, and cover loosely with cheesecloth.

Ferment at room temperature in a cool, dark place for 2 to 3 days, stirring gently twice daily.

After fermentation completes, strain the tejuino again to remove any sediment, transfer to clean bottles, and refrigerate until serving.