Michelada With Chamoy Recipes

MICHELADAS WITH TAJIN

Micheladas with Tajin image

Micheladas came from the words 'mi chela helada' which translates into 'my cold beer'. Micheladas originated in Mexico and now there are many different recipes. Dark beer, normally XX Cerveza is the norm in Mexico, but you can use any beer you like. This is a basic recipe with optional add-ons. With or without them, Micheladas are delicious. Garnish with a tamarind candy straw and additional lime wedges.

Provided by Yoly

Categories World Cuisine Recipes Latin American Mexican

Time 5m

Yield 1

Number Of Ingredients 10

Ingredients

1 lime, juiced
1 teaspoon chile-lime seasoning (such as Tajin®), or more to taste
ice
½ cup tomato juice cocktail (such as Clamato®), chilled
1 tablespoon chamoy (Mexican chili fruit condiment)
1 teaspoon hot pepper sauce (such as Tapatio®)
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
¼ teaspoon cayenne pepper
1 (12 fluid ounce) can or bottle dark beer (such as Dos Equis XX Cerveza)

Steps:

Rub lime juice around the rim of a glass and dip in chile-lime seasoning. Fill with ice.
Combine tomato juice cocktail, chamoy, hot sauce, Worcestershire, soy sauce, and cayenne. Mix well and pour over ice. Fill the glass with beer.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 30.4 g, Fat 0.7 g, Fiber 3.1 g, Protein 2.7 g, Sodium 1373.5 mg, Sugar 2.9 g

CHAMOY

Chamoy image

Chamoy is a popular Mexican condiment equal parts hot sauce and candy made from chili peppers, citric acid, sugar, and salt. It's fantastic on fresh mango with a little pinch of Tajin seasoning, but you could also use it to make mangonada popsicles, smoothies, or snow cones.

Provided by Chef Sara Furcini

Categories Side Dish

Time 5m

Number Of Ingredients 6

Ingredients

3/4 cup water
3 dried ancho chili peppers
1 cup apricot jam (10 oz jar)
1/2 cup lime juice (from 4-5 large limes)
3 tbsp sugar
3/4 tsp salt

Steps:

Add the water to the blender. Wipe the chili peppers to remove any dust. Pull off the stem and shake out the seeds. Place the whole pepper in the blender along with the apricot jam, lime juice, sugar, and salt.
Blend on high speed until extremely smooth. Store in a sealed container in the refrigerator for up to 2 months. Use chamoy with fresh mangos for a fun snack.

Nutrition Facts : Calories 213 kcal, Carbohydrate 57 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1765 mg, Fiber 1 g, Sugar 45 g, ServingSize 1 serving

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