Micheladas Recipes

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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

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

This recipe may sound a bit odd, but this is the best beer cocktail I have ever had. Very refreshing on a hot summer afternoon. Bet you can't drink just one. If you have sangrita, use it in place of the steak sauce.

Provided by Allan Tedford

Categories     Drinks Recipes     Cocktail Recipes

Time 3m

Yield 1

Number Of Ingredients 9

coarse salt
3 cubes ice
1 lime, juiced
1 (12 fluid ounce) can or bottle Mexican beer
½ teaspoon steak sauce
1 dash cayenne pepper
1 dash black pepper
1 pinch dried oregano
1 pinch dried basil

Steps:

  • Moisten the rim of a large beer glass, then press it into salt. Place a few ice cubes in bottom of glass, followed by the lime juice. Pour in half of the beer, then season with steak sauce, cayenne pepper, black pepper, oregano and basil. Slowly pour in the remaining beer. Stir.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 15.4 g, Cholesterol 0 mg, Fat 0.3 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 55.6 mg, Sugar 0.2 g

MICHELADAS (COLD BEER WITH SALT AND FRESH LIME JUICE)



Micheladas (Cold Beer with Salt and Fresh Lime Juice) image

Provided by Marcela Valladolid

Categories     beverage

Time 5m

Yield 6 servings

Number Of Ingredients 5

Salt
1 lime, sliced into wedges
Ice
3/4 cup fresh lime juice*
6 Mexican-style light beers, ice cold, (recommended: Cerveza Clara)

Steps:

  • Chill 6 beer mugs until very cold. Add some salt to a shallow dish. Moisten the rims with a lime wedge and coat with salt. Add ice and 2 tablespoons lime juice to each mug. Pour in the beer and drink before the ice melts.

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

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

Cold lager, chilli powder, pepper and lime: spice up your lager with this Mexican cocktail, popular throughout Latin America and great for a summer party

Provided by Elena Silcock

Categories     Drink

Number Of Ingredients 7

1 tsp salt
1 tsp chilli powder
1 tsp black pepper
ice
juice 1/2 lime
3 shakes hot sauce
Mexican lager

Steps:

  • Mix 1 tsp each salt, chilli powder and black pepper on a plate, wipe the rim of the glass with a slice of lime and roll in the spice mix. Add ice, juice ½ lime and 3 shakes hot sauce, then top up with Mexican lager.

Nutrition Facts : Calories 115 calories, Fat 0.5 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 5.31 milligram of sodium

MICHELADA



Michelada image

Provided by Food Network

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 8

1/4 cup kosher salt
1 teaspoon chili powder
Juice of 1 lime plus 1 lime wedge
2 cups ice
3 ounces tomato juice (1/3 cup)
4 dashes Louisiana-style hot sauce, such as Tabasco
4 dashes Worcestershire sauce
One 12-ounce chilled Mexican-style beer, such as Dos Equis Amber

Steps:

  • Combine the salt and chili powder on a small plate. Rub the lime wedge along the rim of a large lager beer glass, and then dip the rim into the chili salt. Fill the glass with the ice. Pour in the lime juice, tomato juice, hot sauce, Worcestershire and beer. Stir briefly to incorporate. Garnish with the lime wedge.

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

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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Estimated Reading Time 6 mins
  • THE SPICY MICHELADA. Spoon Fork Bacon shows you how to make the essential and complete spicy michelada. Don't mistake this classic michelada to be basic, because it's anything but.
  • THE SPICY CILANTRO-LIME MICHELADA. Fake Food Free shows you how to make the Spicy Cilantro-Lime Michelada, full of fresh, spicy flavor.
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  • THE DARK CHIPOTLE MICHELADA. Tablespoon shows you how to make a dark michelada with chiptole hot sauce. It will be love at first sip for dark beer fans.
  • THE BLACKBERRY MICHELADA. The Latin Kitchen shows you how to make a sweet blackberry michelada. Consider this your desser.
  • THE MANGO SHRUB MICHELADA. The 10th Kitchen shows you how to make an awesome mango shrub beer margarita.
  • THE THAI RAMA MICHELADA. The Latin Kitchen shows you how to make a cool, refreshing Thai-inspired Michelada.
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  • THE MICHELADA CON TEQUILA Y SANGRITA. The Mason Jar shows you how to make a sweet and citrus-based michelada with tequila and sangrita.


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THE BEST MICHELADA RECIPE - SERIOUS EATS
2020-05-28 Pour Tajín (or other chile-salt mixture) or salt into a small, shallow dish in an even layer. Rub a pint or pilsner glass's rim with the cut side of the reserved juiced lime half, then dip glass into the dish to create a salt rim. Set glass right side up and fill with lime juice, hot sauce, and Worcestershire sauce.
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ISABEL EATS
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MICHELADA - NESTLé RECIPES
Step 1. Escarchar el vaso con sal y chile en polvo: en un plato poner un poco de sal y chile en polvo. Cortar una lima en la mitad y rozar el borde del vaso para que la sal y el chile en polvo puedan adherirse al borde. Ubicar el borde del vaso sobre en el plato de sal y Chile.
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A COOK NAMED MATT | MICHELADA RECIPE | SPICEOLOGY
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