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.