Recipe courtesy of Traci Des Jardins

Crunchy Michelada

Getting reviews...
  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 servings



  1. 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.
  2. Combine the salt and chipotle powder in a small mixing bowl and place on a flat tray or a large container lid. Set aside.
  3. 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.
  4. Dip the rims of 6 pint glasses into the lime juice, then into the salt mixture so a generous coating is on each rim.
  5. 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.