Happy Cinco de Mayo! Recipes for the weekend, starting with Michelada

I'm Tricia Carr...

Happy Cinco de Mayo! Recipes for the weekend, starting with Michelada

This is a savory delight!

Now, some folks think that Michelada is basically a Bloody Mary with beer. I don’t relish telling someone that their incorrect or that they shouldn’t prefer to drink a Bloody Beer. By all means, drink it if you like it! However, my research and experience inform me that Michelada does not contain tomato juice. Thus, here is a recipe that I like for Michelada with a couple of tiny tweaks from a standard. I think it is a great way to start the weekend!

Michelada

1 oz Fresh squeezed Lime Juice

.25 – .5 oz Demitri’s Mary* (To your taste)

3 Dashes O’Brother’s Habanero Hot Sauce**

Top up with Pacifico

Rim a Pilsner Glass with Smoked Chile Salt+. Build in Glass over Ice. Gently stir a few times to integrate.

*You can buy Demetri’s Mary Seasoning at most grocery stores. It is a Worchester sauce based seasoning that includes most of the dry spices I use in a Bloody Mary. It doesn’t have the tomato in it which is why it is great in Michelada. You could sub this with plain Worchester sauce and add a quarter teaspoon of Old Bay Seasoning if you prefer.

**O’Brother’s Habanero Hot Sauce: I get this from Whole Foods. I buy it every month because I put it on everything. Speaking of… you can sub Frank’s, Tapatio, Valentina, Cholula, but I think it falls flat with plain old Tabasco.

+Chile Salt: You can purchase readymade Chile Salt. I like one by La Mexicana, either the Chile con Limon or Pico de Gallo variety. These don’t have smoked quality but you could add some smoke by adding a couple dashes of Tabasco Chipotle Hot Sauce on beverage surface. Both of these can be purchased at most grocery stores or better yet, Vallarta Market or a Mexican grocery.

Homemade Smoked Chile Salt: I have two ways to achieve the smoke in this one. First listed is the short cut version. By no means is the short cut a disappointing compromise! But if you want to geek hard, go for the second version which requires a trip to Sur la Table.

2 Tablespoons Smoked Sea Salt (Purchase from Surfas, William Sonoma, or Boutique Culinary Store)

1 Teaspoon Paprika (or whole dried equivalent)

Dash of Onion Powder (Optional)

Micro plane Zest of one Small Lime

Smash it all together with mortar and pestle until well integrated. Or triple the batch and give it a whirl in your food processor or spice grinder. Leave uncovered so the moisture from the lime dries but you can use it right away. After it dries out, break it up again and store for later.

Geekery: Sub plane Sea Salt for the Smoked Sea Salt. Follow the same directions above. Then, hickory smoke your blend with a Smoking Gun. Pipe your smoke into a Tupperware containing your salt mixture. With the lid on the Tupperware, feed the tube through a corner and close it quickly. Roll the salt mixture around to expose it to the smoke. Let it sit for a few minutes.

Geekery #2: Place your salt mixture in a parchment bag or foil. Poke holes in the top and smoke it in your outdoor smoker with whatever flesh or vegetation you’re smoking, .

However you achieve it you can use your Chile Salt for seasoning a Mezcal Margarita, Pepino Sour or the elotes you have on the BBQ.

My ReadyMade ingredient picks for this recipe are pictured below.

RM Michelada