CRUNCHY MICHELADA

Crunchy Michelada image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 13

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1/2 cup vegetable oil
2 corn tortillas, cut into 3/4-inch-wide strips
1/4 cup flaky sea salt, such as Maldon, plus more as needed
1 tablespoon chipotle powder
5 limes, juiced (about 4 ounces juice)
6 ounces tomato juice, V8 or Clamato
1/4 cup Mexican hot sauce, such as Cholula or Valentina
3 tablespoons Worcestershire sauce
4 radishes, finely diced into a brunoise
2 stalks celery, peeled and finely diced into a brunoise
1 Persian cucumber, peeled and finely diced into a brunoise
Large ice cubes, for serving
Six 12-ounce Mexican beers

Steps:

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