Chamoyada Michelada With Chamoy Recipes

CHAMOYADA

Steps:

• Combine frozen mangoes and pineapple juice in a blender; blend until smooth.
• Rub lime wedge around the rim of a glass and dip in 1 teaspoon chili-lime seasoning. Juice lime into the glass; add 1 tablespoon chamoy and 1 teaspoon chili-lime seasoning. Pour in 1/2 of the mango-pineapple mixture. Add remaining chamoy sauce and top with remaining mango-pineapple mixture.

MICHELADAS WITH TAJIN

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.

MICHELADA WITH CHAMOY

Steps:

• Run a lime around the top of a beer pint glass and rim with chile powder.
• In a bowl, combine the lime juice, and Culiacan Chamoy sauce until evenly mixed.
• Pour into glass over ice and top with beer. Salud!

MICHELADA WITH CHAMOY

Steps:

• Frost the glass by putting it in the refrigerator. Once it is cold put the salt and Chile powder evenly over a plate and mix them together. Then carefully lower the rim of the glass so that this mixture sticks to the rim.
• Fill the glass with ice cubes, or however much-crushed ice as you think that you would like.
• Now add in the English sauce, flavoring juice, Clamato, and as much lemon. Then pour in the beer of your choice.
• Use the stirring utensil to mix it all together until it appears to pretty uniform.