Michelada Especial Recipes

MICHELADA

Michelada image

Do you like your drinks with a little south-of-the-border vibe? Try a kicked-up beer cocktail that's a zesty mix of Mexican lager, lime juice and hot sauce. There are many variations, but this easy recipe is perfect for rookie mixologists. -Ian Cliffe, Milwaukee, WI

Provided by Taste of Home

Time 5m

Yield 2 Micheladas

Number Of Ingredients 8

Ingredients

Coarse salt
Lime wedges
Ice cubes
6 dashes hot sauce, such as Valentina or Tabasco
3 dashes Maggi seasoning or soy sauce
1 to 3 dashes Worcestershire sauce
1/4 to 1/3 cup lime juice
1 bottle (12 ounces) beer, such as Corona, Modelo or Tecate

Steps:

Place coarse salt in a shallow dish; run a lime wedge around rims of 2 cocktail glasses. Dip rims of glasses into salt, shaking off excess. Fill each glass with ice. In a small pitcher, combine hot sauce, Maggi seasoning, Worcestershire sauce and lime juice. Add beer. Pour into glasses over ice. Garnish with lime wedges. Serve immediately.

Nutrition Facts : Calories 165 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

MICHELADA

Michelada image

And just what is in a michelada? In Mexico City, it consists of fresh lime juice, a trinity of Tabasco, Worcestershire and soy sauces, a pinch of black pepper and maybe (or maybe not) a dash of Maggi, the seasoning usually used for soups and stews. This mix makes up two or three fingers' worth of a tall glass. That glass needs ice in it. It needs beer. And it needs drinking. At least, I certainly think it does. It might sound like a hangover recipe, but to me it tastes like malted manna.

Provided by Tim Weiner

Categories cocktails

Time 5m

Yield 1 cocktail

Number Of Ingredients 8

Ingredients

1/2 lime, preferably a Key lime
Coarse salt
2 dashes Worcestershire sauce
1 dash soy sauce
1 dash Tabasco sauce
1 pinch black pepper
1 dash Maggi seasoning, optional
12 ounces beer, preferably a dark Mexican beer like Negra Modelo

Steps:

Squeeze the juice from the lime and reserve. Salt the rim of a highball glass by rubbing it with the lime and dipping it in coarse salt. Fill with ice.
Add lime juice, Worcestershire, soy sauce, Tabasco, pepper and Maggi, if desired. Pour in beer, stir and serve, adding more beer as you sip.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 877 milligrams, Sugar 1 gram

MICHELADA

Michelada image

Provided by Food Network Kitchen

Categories beverage

Time 5m

Yield 1 drink

Number Of Ingredients 6

Ingredients

1 lime, cut into quarters
Kosher salt
2 dashes Worcestershire sauce
3/4 teaspoon hot sauce
1 cup Mexican pilsner-style beer (recommended: Modelo Especial)
Ice

Steps:

Rim the outside of a tall, chilled pint glass with 1 quarter of the lime. Pour salt on a plate. Press the rim of a glass into the salt to rim the edge. Squeeze the rest of the limes into the glass. Drop the limes in the glass. Add the Worcestershire sauce and hot sauce. Fill glass with ice, add beer, and stir.

A MICHELADA FOR ALL (VEGAN AND GLUTEN FREE)

A Michelada for All (Vegan and Gluten Free) image

In my youth, a bartender in Mexico made me a michelada when he saw how hungover I was. I think he was an angel. It cured everything! I've adapted this recipe for gluten-free and vegan diets to be able to enjoy it now with my new dietary restrictions. This has been adapted from Joe's Famous Michelada on this site.

Provided by Buckwheat Queen

Categories Mexican Drinks

Time 10m

Yield 1

Number Of Ingredients 12

Ingredients

Sriracha salt as needed
½ cup ice cubes, or as needed
1 cup chilled tomato juice
1 medium lime, juiced
½ teaspoon vegan Worcestershire sauce
¼ teaspoon smoked salt
⅛ teaspoon celery seed
2 dashes aromatic bitters (such as Angostura®)
⅛ teaspoon coarsely ground black pepper
1 dash hot pepper sauce (such as Tabasco®), or to taste
1 pinch habanero powder
1 cup gluten-free beer

Steps:

Dip the rim of a chilled, 1-pint mug into Sriracha salt and fill 1/4 full with ice cubes.
Place 2 ice cubes in a cocktail mixer with tomato juice, lime juice, Worcestershire sauce, smoked salt, celery seed, bitters, black pepper, hot pepper sauce, and habanero powder; shake well.
Pour tomato cocktail mixture into the mug and top up with beer; stir gently to combine. As you drink, top up your mug with more beer.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 26.9 g, Fat 0.3 g, Fiber 3 g, Protein 3.7 g, Sodium 1315.8 mg, Sugar 9.8 g

MICHELADA CHICKEN

Michelada Chicken image

This spicy, tangy chicken is flavored with - you guessed it - ingredients that make a michelada. This recipe combines beer, Worcestershire, hot sauce and lime for a marinade that results in surprisingly tender meat and a sizzled crust, as well as a sauce that, for obvious reasons, is good enough to drink. Eat the chicken with tortillas, rice and beans or a creamy slaw. The marinade also works well on steak. (For grilling instructions, see Tip.)

Provided by Ali Slagle

Categories dinner, easy, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 (12-ounce) can or bottle of Mexican lager, such as Tecate or Modelo
3 tablespoons Worcestershire or soy sauce
2 to 3 teaspoons hot sauce, depending on heat preference
1 lime, zested and juiced
1 teaspoon kosher salt (such as Diamond Crystal)
1 1/2 pounds boneless, skinless chicken thighs or breasts
2 tablespoons neutral oil, such as grapeseed or canola

Steps:

In a large bowl, stir together the beer, Worcestershire, hot sauce, lime zest and juice and salt. Reserve 1/2 cup of the marinade and set aside.
Pat the chicken dry. If thickness varies greatly, pound to an even thickness. Add chicken to the marinade in the large bowl and set aside for 30 minutes at room temperature, or refrigerate for up to 3 hours. (Bring to room temperature before cooking.)
Heat the oil in a large nonstick skillet over medium-high. Wipe off excess marinade from the chicken with your hand or a paper towel. Add the chicken to the skillet and cook until the chicken is browned and releases easily from the pan, 5 to 7 minutes. Flip and cook until cooked through, 2 to 5 minutes. Transfer to a plate or platter to rest.
Reduce the heat to medium. Carefully pour in the reserved marinade and boil, scraping up browned bits, until slightly thickened, about 2 minutes. Pour the sauce over the chicken and turn to coat. Eat the chicken drizzled with sauce.

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Wet the edge of a pint glass with lime and dip it into a plate with Tajin or other chili lime salt to create a nice salt rim.
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