Michelada Recipe

Name: Michelada Recipe
Yield: 10
Cuisine: American

RECIPE: Sergio Ruiz for Xochitl, Philadelphia
(Note: This restaurant has permanently closed.)

Photo: Alex Farnum

January 02, 2009

A special Michelada mix brightens this brunch favorite.

We love a good Michelada recipe, and this is one of our favorites.

Ingredients

Yield:4

12 oz. tomato juice
Juice of 6 medium limes, fresh-squeezed
6–8 dashes Tabasco sauce
2 tsp. Worcestershire sauce
Half a small onion
2 Tbsp. plus 1/2 tsp. pequín chile powder
1/4 cup plus 1/2 tsp. sea salt
4 bottles or cans light Mexican beer

Tools:blender
Glass:pint, chilled
Garnish:chile-salt rim, lime wheel

Preparation

Place the first 5 ingredients, along with half a teaspoon of pequín chile powder and half a teaspoon of salt, into a blender and process for 1 minute or until smooth to make michelada mix. Combine the remaining chile powder with the remaining sea salt.

Rim four chilled pint glasses with the chile salt and fill with ice. Fill each glass 1/4 full with michelada mix and fill the remainder with beer. Garnish with a lime wheel.