Taco Spiced Michelada Recipes

MICHELADA CHICKEN TACOS

Steps:

• In medium bowl, mix sour cream, mayonnaise, cilantro, garlic and lime juice. Add cabbage; toss to coat.
• In medium bowl, beat beer, hot sauce, soy sauce, honey, tomato paste and taco seasoning mix with whisk.
• In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes on first side, without moving, until chicken is browned on bottom and releases easily from pan. Stir chicken; stir in beer mixture. Heat to boiling. Reduce heat to low; cook 6 to 9 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
• Divide Creamy Cabbage Slaw among bowls. Spoon chicken mixture into bowls; top with remaining ingredients.

MICHELADA FLANK STEAK TACOS

Steps:

• For the marinade: Add the beer, tomato sauce and oil to a large resealable bag. Squeeze the limes in, then drop them in the bag. Add the steak, sprinkle with salt and pepper and seal. Marinate at room temperature for 1 to 2 hours. Remove the steak from the bag and discard the contents. Pat the steak dry on both sides and sprinkle lightly with more salt and pepper.
• For the pico de gallo: Add the tomatoes, beer, cilantro, onion, lime juice, hot sauce, radishes, jalapenos and a pinch of salt and pepper to a large bowl. Drizzle with some olive oil, then toss and let rest at room temperature until ready to use.
• For the rub: Preheat the grill of a smart countertop grill to high heat. Combine the chile-lime seasoning, chile powder and zest in a small bowl. Sprinkle the seasoning all over the steak and rub into both sides. Place the steak on the grill, cover and cook until the internal temperature reaches 120 degrees F for medium-rare, flipping halfway through, about 8 minutes total. Remove the steak to a plate, cover loosely with aluminum foil and let rest for 10 minutes.
• Thinly slice the steak against the grain. Make tacos with warmed tortillas and the prepared pico de gallo.

SPICY MICHELADA

Steps:

• Combine equal parts of the kosher salt and Mexican seasoning powder mix on a flat plate. Rim the edge of the glass with a little bit of the lime juice, and then dip in the seasoning to coat the edge of the glass. Combine the remaining lime juice, Worcestershire, liquid seasoning if using, hot sauce and black pepper in a tall glass. Stir and top off with the ice cold Mexican beer.