Mikes Michelada Recipes

MICHELADA

Michelada image

Provided by Food Network

Time 5m

Yield 1 serving

Number Of Ingredients 8

Ingredients

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

Michelada image

Provided by Food Network

Categories beverage

Time 10m

Yield 2 servings

Number Of Ingredients 5

Ingredients

1 tablespoon coarse salt
1 lime, zested and cut in half, plus 2 football-carved lime wedges, for garnish, optional
1/2 cup low-sodium tomato juice
1 teaspoon minced chipotle peppers in adobo sauce
One 12-ounce bottle lager beer

Steps:

Stir together the salt and lime zest in a small saucer. Rub the cut side of a lime half over the rim of 2 pint glasses. Dip the rims in the lime salt to coat.
Fill the glasses two-thirds full with ice. Squeeze the halved limes over the ice and drop the rinds into the glasses. Divide the tomato juice, chipotle peppers and lager between the glasses. Stir the mixture and serve immediately. Add football-carved limes for garnish if using.

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.

MARK'S MICHELADA

Mark's Michelada image

This michelada is my absolute favorite drink for cooking out in the summer.

Provided by Mark Adams

Categories Cocktails

Time 5m

Yield 1

Number Of Ingredients 7

Ingredients

½ teaspoon chili-lime seasoning (such as Tajin®)
1 wedge lime
½ cup ice cubes, or as needed
3 fluid ounces lime juice
2 dashes Worcestershire sauce, or more to taste
2 dashes hot sauce (such as Frank's® Redhot®), or more to taste
12 fluid ounces cold beer

Steps:

Sprinkle chili-lime seasoning onto a small, shallow plate. Moisten the rim of a glass with lime wedge, then dip the moistened glass into the seasoning.
Fill the glass 1/2 full with ice cubes. Add lime juice, Worcestershire sauce, and hot sauce. Pour beer into the glass and stir.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 21.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 2.1 g, Sodium 278.8 mg, Sugar 1.7 g

MIKE'S MICHELADA

Mike's Michelada image

Make and share this Mike's Michelada recipe from Food.com.

Provided by Mike Pellerin

Categories Beverages

Time 10m

Yield 1 cocktail, 1 serving(s)

Number Of Ingredients 9

Ingredients

4 ounces Clamato juice
2 ounces vodka
4 dashes Worcestershire sauce
2 dashes hot sauce
3 dashes kosher salt and pepper
prepared horseradish, to taste (optional)
1 fresh celery rib
1 lime wedge (to garnish)
1 (12 ounce) can cider (Angry Orchard is best)

Steps:

Put first six items in shaker filled with ice.
Shake well, then strain into tall collins glass.
Pour in cider, and stir.
Garnish with celery and lime.

Nutrition Facts : Calories 203, Fat 0.3, Sodium 457.3, Carbohydrate 14.7, Fiber 1.3, Sugar 4.7, Protein 1

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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