Michelada (Spicy Mexican Beer)
This is a fiery, easy-to-make Michelada recipe that is a great option for anyone disappointed in the watered down versions on the market.
12 ounce beer
Valentina hot sauce
1 lime (approx. 2 tablespoons)
adobo sauce (optional)
Add a thin layer of salt to small plate along with dashes of chipotle powder. Combine well.
Rub a lime wedge around the rim of the glass and dredge it in the salt. (I usually only rub the lime around half of the glass.)
Add 2 teaspoons of hot sauce (Valentina) to the glass, along with the juice of 1 lime, 1/4 teaspoon horseradish sauce, freshly cracked black pepper, and a splash of adobo sauce (optional).
Combine well and serve immediately.
Tomato juice is commonly used in Micheladas. I prefer them without the tomato juice but if you have some on hand it's worth adding a splash to see how your palate reacts.