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Micheladas and Guac for Cinco de Mayo

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michelada

Happy Cinco de Mayo!  The day that Americans celebrate Mexican food and drink….and there are so many things to celebrate – tacos, enchaladas, salsa, and Margaritas!  Ah yes, Margaritas, those delicious lime-y, tequila filled, “what the hell happened last night??” cocktails.  Since Cinco de Mayo falls on a Sunday, and many of us have to get up and work the next morning, how about trying a lesser-known-but-no-less delicious Mexican beer-based concoction called a Michelada.    A Michelada is is the Mexican version of a Bloody Mary – made with Tabasco, Worcestershire, lime and a bottle of cerveza – it’s a fun Cinco-Sunday brunch alternative, or a refreshing happy-hour libation served alongside my Best Ever Guacamole (recipe below) and chips.

Michelada

Ingredients
1/4 cup kosher salt
3 tablespoons chili powder
4 limes, cut into wedges
4 (12-ounce) bottles beer
Hot sauce (recommended: Tabasco brand)
Worcestershire sauce

Directions: Combine the salt and chili powder in a small bowl and transfer to a flat plate. Rub a lime wedge around the rim of each beer mug and dip it into the chili-salt to coat the rim. Squeeze the juice of 4 lime wedges into each mug. Add a lime wedge to the mug and fill with ice. Add 1 bottle of beer, a dash of hot sauce and a dash of Worcestershire sauce and serve immediately.

guac

Best-Ever Guacamole

Ingredients
3 avocados, halved, seeded and peeled
1 juice of one lime
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne or smoked paprika
1/2 medium Vidalia onion, diced
1/2 jalapeno pepper, seeded and minced
2 medium sizedtomatoes, seeded and diced
1 tablespoon chopped fresh cilantro
1 clove garlic, minced
Directions: In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne or smoked paprika and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

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