Mexican: Michelada Recipe

A Michelada is a popular Mexican cocktail or cerveza preparada (prepared beer) that became popular in Mexico in the 40s micheladawhen people started mixing beer with hot sauce or salsa. Michelada is prepared differently in various parts of Mexico.  This is just one variation.

Ingredients

* Salt (any coarse salt will do)
* Cubed ice
* 1 lime, juiced
* 1 12 oz. can or bottle Mexican beer
* 1/2 tsp. hot sauce of choice, e.g. Tabasco (optional)
* 1/2 tsp. Worcestershire, Maggi or soy sauce
* 3 oz of Clamato

Directions
Cut one lime in half. Use one half of the lime to juice the rim. Make sure the glass is cold beforehand, so the salt sticks to it. Place the rim of the glass in your salt tray. Gently, but firmly, press the rim into the salt, turning the glass so the salt builds up on the rim.Fill the empty salted glass with ice. Put each half of the lime into the hand-juicer and squeeze so that the juice is over ice. Add Clamato and sauces to taste — a couple of drops will usually do the trick. Pour the beer (any of the better Mexican varieties are the best) into the glass, over the ice, lime juice, and sauces. Stir well with a long spoon.

Mexican Atole Recipe

Atole has a really long history. The name comes from theNahuatl (Aztec) word atolli, and like so many foods in Mexico and throughout the Americas, it’s based on corn. Sometimes it’s made with cornstarch, but the more traditional versions, like this one, use masa, the same cornmeal dough used to make tortillas and tamales.

 

Serves: 5-6

 

Ingredients:

 

1/2 cup masa harina (masa flour)
5 cups milk or water, according to taste
1/4 cup piloncillo, (Mexican sugar cones) chopped fine or grated
1 stick cinnamon (canela) or 1/4 teaspoon ground cinnamon
1 vanilla bean (split lengthwise) or 2 teaspoons vanilla extract

 

Preparation:

 

In a large saucepan, whisk the water or milk into the masa flour little by little until completely mixed and free of lumps. Heat over meadium heat, stirring constantly, until it just begins to thicken. Add piloncillo and cinnamon stick or ground cinnamon. Scrape seeds from vanila bean into pan or add vanilla extract. Stir vigorously until sugar is dissolved, then bring to a boil, stirring constantly to keep it from becoming lumpy.

 

Remove cinnamon stick. Serve hot in mugs.

 

Click Here to See the Champurrado (chocolate atole) Recipe

 

Info from the http://www.experience-san-miguel-de-allende.com/index.html