Morita Michelada

Name: Morita Michelada
Yield: Makes enough for 6 micheladas
Cuisine: Mexican
Ingredients: 2 ounces (60 ml) fresh lime juice; 4 ounces (120 ml) orange juice, preferably freshly squeezed; 6 ounces (180 ml) tomato juice; 2 dried morita chiles; 1¼ tablespoons sugar; 1 tablespoon sea salt; ½ teaspoon freshly ground black pepper; 3 tablespoons Worcestershire sauce; Chile-lime salt, for rimming glasses; Cold Mexican lager (can substitute lime- or grapefruit-flavored sparkling water for a non-alcoholic version); Cold Mexican lager (can substitute lime- or grapefruit-flavored sparkling water for a non-alcoholic version); Cold Mexican lager (can substitute lime- or grapefruit-flavored sparkling water for a non-alcoholic version)

Preparation info

Makes enough for
6
micheladas

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

In Oaxaca, our micheladas don’t have much or any tomato cocktail mix. We depend on chiles and Worcestershire sauce to add a boost of savory flavor to them. We love them so much that my restaurant launched a bottled line of michelada mix inspired by this recipe.

Ingredients

2 dried morita chiles
6 ounces (180 ml) tomato juice

Americas
Mexico
Oaxacan
Fish course
Pescatarian
Gluten-free
Drinks
Central America

Method

Fill a small saucepan with enough water to cover the chiles and bring the water to a boil over high heat. Remove the pan from the heat. Add the chiles to the hot water and allow them to soften and get tender, about 20 minutes.

Remove the chiles from the water and allow them to cool to room temperature. Put the chiles in a blender and add the tomato juice, orange juice, lime juice, sugar