Lime wedges for rim and garnish
Chile-salt blend (Diaz uses a blend of tamarind, salt, sugar, chili powder, and other spices. Tajín and Trechas are good substitutes.)
3 dashes Tabasco
2 dashes worcestershire
¾ ounce olive brine
1 ounce fresh lime juice
2½ ounces tomato water (recipe follows)
1 bottle Pacifico or other Mexican Beer
Pimento-stuffed olives for garnish
4 large ripe beefsteak tomatoes, chopped
1 yellow onion, chopped
3 cloves garlic, coarsely chopped
4 celery stalks, diced
3 red Fresno peppers, stemmed, seeded, and diced
½ cup loosely-packed basil leaves
Leaves from a few thyme sprigs, lightly chopped
Tomato Water (makes about 1½ quarts)
For the tomato water: In addition to micheladas, you can use this tomato water in bloody marys or pair it with mezcal or any good tequila. It will last in the fridge for up to 2 weeks.
- Combine tomatoes, onion, garlic, celery, peppers, basil, and thyme in a blender and process until smooth. Add 1 quart water, blend to combine, and then season to taste with salt and peppers.
- Use cheesecloth or a fine sieve fitted over a large mixing bowl to drain overnight.
For the michelada:
- Run a fresh lime wedge around the rim of a frosted, 20-ounce pub glass, then dip the rim into a shallow plate of chile-salt blend. Add Tabasco, worchestershire, olive brine, lime juice, and tomato water. Top with beer and stir. Add ice and garnish with lime wedge and olives.