Taco Spiced Michelada Recipes

MICHELADA FLANK STEAK TACOS

Michelada Flank Steak Tacos image

The flavors of Mexican michelada-the refreshing spiced beer drink-go perfectly with chile-rubbed flank steak and tangy pilsner-spiked pico de gallo in these crave-worthy tacos. For maximum flavor, be sure to marinate the steak for at least 1 hour.

Provided by Sunny Anderson

Categories main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

1 cup (8 ounces) pilsner beer
One 8-ounce can tomato sauce
1/4 cup vegetable oil
1 lime, quartered
One 2-pound flank steak
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved or quartered, depending on size
1/4 cup (2 ounces) pilsner beer
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped red onion
1 tablespoon lime juice
1 tablespoon hot sauce
6 to 8 radishes, cut into small wedges (about same size as the halved cherry tomatoes)
2 jalapenos, seeded and finely chopped
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
3 tablespoons chile-lime seasoning (I like Tajin)
1 tablespoon ancho chile powder
Zest of 2 limes
12 to 18 warmed corn or flour tortillas

Steps:

For the marinade: Add the beer, tomato sauce and oil to a large resealable bag. Squeeze the limes in, then drop them in the bag. Add the steak, sprinkle with salt and pepper and seal. Marinate at room temperature for 1 to 2 hours. Remove the steak from the bag and discard the contents. Pat the steak dry on both sides and sprinkle lightly with more salt and pepper.
For the pico de gallo: Add the tomatoes, beer, cilantro, onion, lime juice, hot sauce, radishes, jalapenos and a pinch of salt and pepper to a large bowl. Drizzle with some olive oil, then toss and let rest at room temperature until ready to use.
For the rub: Preheat the grill of a smart countertop grill to high heat. Combine the chile-lime seasoning, chile powder and zest in a small bowl. Sprinkle the seasoning all over the steak and rub into both sides. Place the steak on the grill, cover and cook until the internal temperature reaches 120 degrees F for medium-rare, flipping halfway through, about 8 minutes total. Remove the steak to a plate, cover loosely with aluminum foil and let rest for 10 minutes.
Thinly slice the steak against the grain. Make tacos with warmed tortillas and the prepared pico de gallo.

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

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