A Pati Jinich Recipe
Michelada con Mugre y Ajonjolí Garapiñado
4 micheladas
Spiced Michelada with Candied Sesame Seeds
Ingredients
For the Mugre:
- 2 tablespoons hot sauce, like Tabasco, Cholula or Valentina
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Maggi sauce
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
For the Micheladas:
- 1 cup Ajonjoli Garapiñado, or candied sesame seeds, for coating the rim
- Chamoy sauce, for coating the rim
- Ice cubes
- ½ cup freshly squeezed lime juice, more to taste
- 4 Mexican-style beers, chilled
- 4 lime wedges, to garnish
To Prepare
To make the Mugre:
- Combine the hot sauce, soy sauce, Worcestershire, Maggi sauce, salt, and pepper in a small bowl and mix well.
To make the Micheladas:
- Pour the candied sesame seeds onto a small plate. Pour a thick layer of chamoy sauce on another small plate and gently dip the rim of a chilled beer glass into it to coat, then dip it into the sesame seeds to coat.
- Place ice cubes into the glass. Pour about 2 tablespoons of the Mugre and about 2 tablespoons lime juice over the ice, then pour the beer on top. Garnish with a lime wedge.
