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How to Make a Michelada

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Contributor
Give your beertail a little Mexican flair with this sweet and savory recipe
michelada

Shutterstock/ Olena Kaminetska 

Give your beertail a little Mexican flair with this sweet and savory recipe.

This recipe is courtesy of everintransit.com. 

2
Servings
Deliver Ingredients

Ingredients

  • 1 Mexican lager beer
  • 2 Cups tomato juice or Clamato
  • 4 Dashes of hot sauce
  • 2 Dashes of Worcestershire sauce
  • 2 Dashes of soy sauce
  • juice of a lime
  • Tajín seasoning (or salt) for the rim

Directions

Take about a tablespoon of Tajín (or salt) and sprinkle it on a small plate. Rub a slice of lime around the rim of the glass and then press the rim in the Tajín to salt the rim. Fill the glass about 1/4 to 1/3 with the Clamato juice. Add the hot sauce, the lime juice, the Worcestershire sauce, and the soy sauce. If you used Tajín to salt the rim, pour any excess from the plate into the glass. Fill the rest with cold beer. Garnish with a slice of lime and enjoy!

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.

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