Spicy Michelada Recipes
SPICY MICHELADA
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
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
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
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
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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