Spicy Michelada Drink Recipes

SPICY MICHELADA

Spicy Michelada image

Provided by Guy Fieri

Time 5m

Yield 1 drink

Number Of Ingredients 8

Ingredients

Kosher salt, for rimming the glass
Mexican fruit seasoning powder, such as Tajin, for rimming the glass
Juice of 1/2 lime
3 dashes Worcestershire sauce
1 dash liquid seasoning, such as Maggi, optional
1/2 tablespoon hot sauce, such as Valentina
1 to 2 turns fresh cracked black pepper
1 Mexican beer, ice cold, such as Tecate or Negra Modelo

Steps:

Combine equal parts of the kosher salt and Mexican seasoning powder mix on a flat plate. Rim the edge of the glass with a little bit of the lime juice, and then dip in the seasoning to coat the edge of the glass. Combine the remaining lime juice, Worcestershire, liquid seasoning if using, hot sauce and black pepper in a tall glass. Stir and top off with the ice cold Mexican beer.

SPICY MICHELADAS

Spicy Micheladas image

A refreshing Mexican beer cocktail, these micheladas have subtle hints of smoke and heat from the chipotle pepper.

Provided by Food Network Kitchen

Time 5m

Number Of Ingredients 0

Ingredients

Steps:

Mix 1 cup tomato juice, 1 teaspoon soy sauce, a dash of Worcestershire sauce, the juice of 3 limes, and 1 teaspoon adobo sauce (from a can of chipotles) or chipotle hot sauce. Divide among 6 glasses. Top each with a bottle of dark Mexican beer. Serve with lime slices.

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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