I thought I loved Micheladas until I actually had a Michelada. It was like breaking up with the love of your life, and then finding out it wasn’t really love when you actually met the love of your life. Okay, maybe that’s a little dramatic, but once my best friend and I had a taste of a real Michelada we knew we had to duplicate it when we came back from Puerto Vallarta. The very next day, we went on a search for the perfect ingredients, and literally mixed up an exact replica in her car. If you’ve never enjoyed a Michelada just imagine the Mexican version of a Bloody Mary.
1 – 12 oz light Mexican beer (I like Corona or Pacifico)
1/3 cup Clamato Juice
3 oz fresh lime juice
1 teaspoon Worchestershire sauce
1 teaspoon Jugo (seasoning sauce)
1/2 teaspoon hot sauce (can use less or more depending on your level of spice)
2 – 1/4 teaspoons Tajin (divided)
Lime (wedged for garnish)
Empezar a mezclar (start mixing):
- Borde (rim) a tall beer glass with 1/4 teaspoon of Tajin.
- Llenar (fill) the glass w/ ice.
- Anadir (add); Clamato, lime juice, hot sauce, Worcestershire sauce, Jugo, and the remaining Tajin.
- Remover (stir).
- Parte superior (top) your glass off with beer.
- Adornar (garnish) with your lime wedge
- BEBER! (drink!)