Homemade Spicy Lime Michelada
Hi. It’s Patty coming at you with a Thirsty Thirteenth. I’ve been waiting for a good harvest from our garden so I could make a garden fresh tomato juice. However, I don’t want to just drink straight tomato juice when we can make a bloody mary, Bloody-Rita or even better, a Michelada. The Michelada is quickly becoming one of my favorite drinks.
So many cocktails have a few base ingredients and then they start evolving. Like the recent trend, the Moscow mule. How many different liquors or flavors have you seen on menus for a mule? Or the mojito or margarita? It goes on and on.
I decided to go with a Michelada, because, hey, I love beer!! The last two nights Mike and I went to a brewery and a gastropub, just to sample the craft beers. Well, now you get to sample a beer cocktail, if you are up for it, with a very Mexican twist. I decided to go with taco seasoning, cilantro, lime and serrano peppers to really take this tomato juice to a very Mexican level. You can certainly start with your standard store-bought tomato juice and add many of these ingredients, but the freshness of this is amazing. Especially with heirloom tomatoes and fresh cilantro. You’ll be wondering why you have always reached for the vodka instead of a beer to mix with that tomato juice.
- 2 pounds heirloom tomatoes
- 5-6 serranos - jalapenos are good here too, or any other peppers you have
- 2 cloves garlic
- 1 teaspoon taco seasoning
- 2 tablespoons cilantro
- Juice from 1 lime
- 1 Mexican beer – we used Sol
- 1 lime wedge for rimming the glass
Heat oven to 350 degrees.
Clean and dry your tomatoes and chili peppers. Slice the tomatoes and peppers in half lengthwise and set them onto lighly oiled baking sheets, along with the garlic cloves.
Bake for 25-30 minutes, or until the pepper skins char. Remove from heat. Once cooled enough, remove the skins from the tomatoes and peppers. Set them into a food processor.
Squeeze garlic from their skins and into the food processor they go.
Process until mixed well.
Strain the mixture, or better yet, use a food mill like we did. You will get a nice and consistent juice.
In bowl with strained juice, add taco seasoning, cilantro and juice from the lime. Use an immersion blender to process or set into a food processor. Process until nice and smooth. Strain if desired and set into refrigerator to chill.
Put some taco seasoning on a small plate. With two pint glasses, rub the rims with a lime wedge. Dip the rims of two glasses into the seasoning to coat.
Pour 1 cup of juice into each glass.
Pour ½ the Mexican beer into each glass.
Stir gently and serve.