Recipe courtesy of Traci Des Jardins
Crunchy Michelada
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 367
- Total Fat
- 19 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 1293 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 367
- Total Fat
- 19 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 1293 mg
Ingredients
Directions
- Add the vegetable oil to a medium saucepan and heat over medium-high heat until hot. Add the tortilla strips, in batches if needed, and fry until crisp on both sides, 3 to 5 minutes. Remove to a paper towel lined plate and season with salt.
- Combine the salt and chipotle powder in a small mixing bowl and place on a flat tray or a large container lid. Set aside.
- Reserve 1 tablespoon lime juice in a small dish and combine the remaining lime juice with the tomato juice, hot sauce and Worcestershire and mix well. In a small bowl, mix the diced radishes, celery and cucumber.
- Dip the rims of 6 pint glasses into the lime juice, then into the salt mixture so a generous coating is on each rim.
- Put a couple large cubes of ice into each glass. Evenly divide the vegetable mixture on top of the ice. Divide the hot sauce-tomato juice equally among the glasses, then top with the beer. Garnish each with two tortilla strips.
