Michelada Marias Recipes

Steps:

• Add the vegetable oil to a medium saucepan and heat over medium-high heat until hot. Add the tortilla strips, in batches if needed, and fry until crisp on both sides, 3 to 5 minutes. Remove to a paper towel lined plate and season with salt.
• Combine the salt and chipotle powder in a small mixing bowl and place on a flat tray or a large container lid. Set aside.
• Reserve 1 tablespoon lime juice in a small dish and combine the remaining lime juice with the tomato juice, hot sauce and Worcestershire and mix well. In a small bowl, mix the diced radishes, celery and cucumber.
• Dip the rims of 6 pint glasses into the lime juice, then into the salt mixture so a generous coating is on each rim.
• Put a couple large cubes of ice into each glass. Evenly divide the vegetable mixture on top of the ice. Divide the hot sauce-tomato juice equally among the glasses, then top with the beer. Garnish each with two tortilla strips.

Steps:

• In a small bowl combine salt and chili powder. Rub a wedge of lime around the rims of 4 (12-ounce) glasses and dip the glasses into the chili/salt mixture. Squeeze the juice from the lime wedges into the glasses. Pour the beer into each glass and then add a dash each of the red pepper sauce and the Worcestershire sauce. Drink.

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:

• Squeeze the juice from the lime and reserve. Salt the rim of a highball glass by rubbing it with the lime and dipping it in coarse salt. Fill with ice.
• Add lime juice, Worcestershire, soy sauce, Tabasco, pepper and Maggi, if desired. Pour in beer, stir and serve, adding more beer as you sip.