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Beefy Chelada Cocktails

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Serves 10

  • Make the menu:
    Taco Night
  • by from Fine Cooking
    Issue 112

There are many variations on the Chelada, or Mexican beer cocktail. Some versions are as simple as adding a little hot sauce, lime juice, and ice to a beer glass before pouring in the (preferably Mexican) lager. Others are made by filling a glass halfway with tomato juice cocktail or Bloody Mary mix and the rest of the way with beer. But this Chelada uses chilled leftover beef broth from making Shredded Brisket Tacos. It may sound crazy, but it's a delicious and refreshing drink that goes perfectly with tacos.

  • Celery salt
  • 10 lime wedges
  • Hot red pepper sauce, such as Tabasco
  • 10 tsp. prepared horseradish (or to taste)
  • Sea salt and freshly ground black pepper
  • 1-1/4 cups beef broth from the Shredded Brisket Tacos or store-bought beef broth, chilled
  • 2 quarts tomato juice cocktail (such as V8), chilled
  • 5 12-oz. bottles Mexican lager (such as Dos Equis), chilled
  • 10 lime wheels

Freeze 10 beer mugs, pint glasses, or schooners. Spread celery salt in a small saucer. Wet the rims of the glasses with the lime wedges, then dip the rims in the celery salt. Squeeze one lime wedge into each glass and add the wedge to the glass. Add a dash of the hot pepper sauce, 1 tsp. of the horseradish, and a small pinch of sea salt and black pepper to each glass. Add 2 Tbs. of the beef stock to each glass and mix well. Fill each glass with 3/4 cup of the tomato juice cocktail and half a bottle of the beer. Stir gently so you don't make too much foam. Garnish with the lime wheels and serve immediately. 

nutrition information (per serving):
Calories (kcal): 100; Protein (g): protein g 3; Carbohydrates (g): carbs g 12; Sodium (mg): sodium mg 380; Fiber (g): fiber g 2;

Photo: Scott Phillips

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