Marks Michelada Recipes
MICHELADA
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
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
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
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
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
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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HOW TO MAKE A MICHELADA: CLASSIC MICHELADA COCKTAIL …
From masterclass.com
2.4/5 (20)Category CocktailCuisine MexicanTotal Time 3 mins
- 1. Place the chili-lime seasoning blend onto a shallow dish or small plate, and lightly shake into an even layer.
- 3. To the glass, add the hot sauce, lime juice, tomato-clam juice if using, and sea salt. Top with ice, followed by the beer.
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- THE SPICY MICHELADA. Spoon Fork Bacon shows you how to make the essential and complete spicy michelada. Don't mistake this classic michelada to be basic, because it's anything but.
- THE SPICY CILANTRO-LIME MICHELADA. Fake Food Free shows you how to make the Spicy Cilantro-Lime Michelada, full of fresh, spicy flavor.
- THE "COCKY ROOSTER" SRIRACHELADA. GQ shows you how to make an Asian-inspired "Cocky Rooster" michelada with sriracha. Better known as a "srirachelada".
- THE DARK CHIPOTLE MICHELADA. Tablespoon shows you how to make a dark michelada with chiptole hot sauce. It will be love at first sip for dark beer fans.
- THE BLACKBERRY MICHELADA. The Latin Kitchen shows you how to make a sweet blackberry michelada. Consider this your desser.
- THE MANGO SHRUB MICHELADA. The 10th Kitchen shows you how to make an awesome mango shrub beer margarita.
- THE THAI RAMA MICHELADA. The Latin Kitchen shows you how to make a cool, refreshing Thai-inspired Michelada.
- THE SMOKED TOMATO MICHELADA POPSICLE COCKTAIL. Dine Design shows you how to cool off in the best way with the Smoked Tomato Michelada Popsicle Cocktail.
- THE MICHELADA CON CAMARONES. Saveur shows you how to turn the michelada into a meal, with the michelada con camarones, or "michelada with shrimp".
- THE MICHELADA CON TEQUILA Y SANGRITA. The Mason Jar shows you how to make a sweet and citrus-based michelada with tequila and sangrita.
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