The “Big Game” is taking place this Sunday, and what better way to celebrate than with a special michelada recipe to enjoy during your game day festivities. Mexican Mixologist Jose Medina Camacho of Birmingham bar “The Marble Ring” is elevating the traditional American Pale Ale or Mexican beer and adding tomatillos, poblano peppers and Tabasco Sauce for a bold kick of flavor. Whether you’re hosting your own homegating party or watching elsewhere, one thing both Eagles and Patriots fans can agree on is this michelada.
Tomatillo Michelada
Created by Mixologist Jose Medina Camacho of The Marble Ring
Ingredients
For Tomatillo Michelada Mix
2 pounds tomatillos, husked
1 large poblano pepper
1 celery stalk
Avocado oil, to taste
Kosher salt, to taste
Ground pepper, to taste
2 limes, juiced
1 teaspoon Worcestershire Sauce
1 teaspoon Maggi Sauce
1 tablespoon TABASCO® Sauce
Tajin seasoning, for garnish
10 6-8oz cans American pale wheat ale or Mexican beer
10 Mexican tamarind candy sticks, for garnish
Preparation
For Tomatillo Michelada Mix
Preheat oven to 350°F. Half the tomatillos and poblano, and quarter the celery. Arrange tomatillos, poblano, and celery stalk on a sheet pan and drizzle with avocado oil. Season with salt and pepper and roast for 45 minutes.
Blend all ingredients in a blender and finely strain into a container. Chill strained liquid in the refrigerator until cool.
Once cool, add lime juice, Worcestershire Sauce, Maggi Sauce, and TABASCO® Sauce, and mix well.
Serving Suggestion
Wet the rim of a 12oz glass with a lime wedge and dip in Tajin. Fill glass with ice and add 3oz. of Tomatillo Michelada Mix. Top with beer and garnish with a Mexican tamarind candy stick.
Makes 10 Servings…Enjoy!
