Yield - Enough for a case of beer OR 5 times the recipe and you are good to go for a KEG!
64 OZ TOMATO JUICE
1 TBSP WORCESTERSHIRE SAUCE
1 TBSP MAGGI SEASONING
1 TBSP CRYSTAL HOT SAUCE
12 OZ FRESH SQUEEZED LIME JUICE
2 SPRIGS CILANTRO (Chopped)
Combine the above in a blender and refrigerate overnight in a plastic or glass container. This may take several batches if a small blender is used. Whisk to combine in the overnight container.
The tomato juice may be substituted for V8 Juice if you are looking for a more rounded flavor. OR, if you are preparing Ceviche, I would suggest considering substituting the standard tomato juice for a Clamato Juice.
24 - 20 OZ FROZEN BEER MUGS OR SCOONERS
10 LIMES (Sliced into quarter moon wedges)
1 CUP CHEF'S CHOICE DRY RUB (See our Pantry of Dry Rub Recipes)
LOT CRUSHED ICE
1 CASE (24) ABITA AMBER BEER
Pour the Michelada Sauce in a glass punch bowl, add a little ice to keep it cold.
Ring the lip of a frozen beer mug with a lime wedge, then dip the lip in the dry rub, as you would to salt a Margarita. Then use a 3 or 4 oz ladle and add one ladle to the beer mug, add 1/4 cup of crushed ice. Allow the customer to pour his own beer into the mug.
This is a great change of pace recipe that can be added to an Open Bar, Taco Bar or Fajita Grilling Station.
I have chosen the Abita Amber Beer because it is the most popular of their brews. BUT, I love the Turbodog! Now that makes for a fantastic Michelada!
I have been using Maggi Seasoning since the mid 80's, I won my first recipe contest for Oyster Beds in '86 with it!!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2008 Aurora Catering, Inc. All rights reserved.
Revised: December 17, 2009.