As long as you have a healthy amount of lime juice and a beer, there is not a wrong way to make a michelada. We tried our fair share in around Mexico, and almost each one was different from the last, varying in spices, garnishes, and type of beer. This is a very good version that James developed at home using nice dried Mexican chili peppers.
- 3 dried chiles guajillos
- 20 dried chiles de arbol
- 2 tablespoons kosher salt
- 1/2 teaspoon sesame seeds, lightly toasted
- 4 key limes
- 1 tablespoon Mexican hot sauce (such as Valentina)
- a few ice cubes
- splash of tomato juice (optional)
- 1 cold bottle of Mexican lager or a beer of your choice (we used the Alt from Hops and Grains)
- To make the rim spice, remove the tops of the dried peppers and shake the seeds loose. Toast the chilies in a dry skillet over medium heat until fragrant, about two minutes. Process the peppers in a food processor until finely ground. Add salt and sesames seeds. This makes enough spice for a number of micheladas.
- Pour the rim spice in a saucer or small plate. Run a slice of lime around the rim of a pint glass and rub the moistened rim in the spices like you would with a margarita glass.
- Add the remaining lime juice to the rimmed pint glass. Mix in the hot sauce, a splash of tomato juice (if using), and add a few ice cubes.
- Top the glass with your cold beer and enjoy! Store the remaining rim spice in an airtight container in a cool, dry place.