UPDATE:- This is an older post on the Michelada, but thought it perfect to send to Lucia Ciattaglia of Torta di Rose who is hosting Guadalajara, Mexico as our current country in our continuing journey through the World Culinary ABC.
As part of the Foodbuzz community, I was delighted when I received two bottles of Pace Picante Sauce as part of the Foodbuzz Tastemakers program. I sometimes make my own salsa when the tomatoes are dead ripe, but in the winter, I depend upon bottled sauces and salsas. One great thing about the Pace Picante sauce is the fresh tomato flavor-much more flavorful than ketchup and has an additional kick from peppers and other herbs and spices.
If you are looking for a different drink to serve for your Super Bowl party, look no further! The Michelada Preparada is just the libation to get the party started. Known as the Mexican version of the ubiquitous Bloody Mary, this drink uses beer and a spicy tomato concoction. Adding pureed Pace Picante sauce along with tomato juice gives that extra kick for the extra kick! Along the Michelada Preparada, serve these smoky chickpeas, also adding spice and a jolt of flavor from the homemade smoky chili powder. The chipotle chili pepper based powder can also be used as a rub for a thick, juicy steak or for some spicy chicken fajitas. Both recipes are super easy and can be prepared in no time at all, so you are ready to enjoy the game.
2 tablespoons kosher salt
1/2 teaspoon smoky chili powder (recipe follows)
1 lime, cut into 8 wedges, plus extra for rubbing glass
3 bottles of Mexican beer (12 oz each)
2 cups Pace Picante sauce, pureed
2 cups tomato juice
1 tablespoon Worcestershire sauce
Tabasco sauce, to taste
On a flat plate, combine salt and smoky chili powder. Using a chilled beer glass so the salt mixture will stick, rub the rims with a lime wedge, then coat the rims with the mixture. Fill the glass halfway with ice cubes, taking care not to disturb the coated rims.
Combine the pureed Pace Picante sauce, tomato juice, Worcestershire and Tabasco. Divide the beer evenly among the glasses, then divide the spicy tomato juice mixture among the glasses. Squeeze a wedge of lime juice in the glass.Garnish with small hot peppers, if desired. Adapted from “Mexican”, a Better Homes and Gardens Magazine.
Smoky Chili Powder
2 tablespoons ground cumin
1 tablespoon chipotle chili powder
1 tablespoon ancho chili powder
2 tablespoons dried oregano
2 tablespoons garlic powder
Combine all ingredients in a bowl, Transfer to an airtight container and use within three months.
Smoky Chili Roasted Chickpeas
2 (15 ounce) cans chickpeas, drained, rinsed and dried thoroughly
3 tablespoons good olive oil, plus extra for greasing pan
1 teaspoon smoky chili powder, or to taste
Preheat oven to 425° F and grease a large baking sheet with the extra olive oil and salt to taste. In a large bowl, combine chickpeas with the oil and salt to taste. Place on the baking sheet in one layer and roast, shaking the pan occasionally to ensure even browning, for about 20 minutes. When golden brown and fragrant, remove chickpeas to bowl and toss with the chili powder. Adjust seasonings. Serve hot or at room temperature. Makes 3 cups. Recipe adapted from “Chipotle-Smoky Recipes for All Occasions”, by Leda Scheintaub.
According to FTC regulations, I received the Pace Picante sauce free and was not compensated. My post is my own opinion of this product.
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