Crunchy Michelada Recipes

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.

Steps:

• Mix the salt and chili powder together in a small dish. Rub the rim of the glass with some lime juice and then dip the rim in the salt mixture. Add the lime juice, tomato juice and a splash of hot sauce to a cocktail shaker. Add some ice cubes and the cold beer. Shake well and serve.

Steps:

• Stir together the salt and lime zest in a small saucer. Rub the cut side of a lime half over the rim of 2 pint glasses. Dip the rims in the lime salt to coat.
• Fill the glasses two-thirds full with ice. Squeeze the halved limes over the ice and drop the rinds into the glasses. Divide the tomato juice, chipotle peppers and lager between the glasses. Stir the mixture and serve immediately. Add football-carved limes for garnish if using.

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.

Steps:

• Place lime juice in a small bowl and salt on a small plate. Dip the rims of beer mugs or Pilsner-style glasses in the lime juice then dip in the salt.
• Fill the glasses with ice and add a few dashes of hot sauce and Worcestershire sauce, if desired. Fill with beer and garnish each glass with lime wedge.

Steps:

• Rim the outside of a tall, chilled pint glass with 1 quarter of the lime. Pour salt on a plate. Press the rim of a glass into the salt to rim the edge. Squeeze the rest of the limes into the glass. Drop the limes in the glass. Add the Worcestershire sauce and hot sauce. Fill glass with ice, add beer, and stir.

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.