epicurious
Fresh Tomato Michelada
While most micheladas are made with Clamato or store-bought tomato juice, this one takes advantage of summer's ripest offerings—fresh tomatoes—to delivery sweet, juicy flavor.
👥 12 Servings⏱️ Prep & Cook: 15 min👤 Nina Moskowitz📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●spatula
- ●wooden spoon
📝 Preparation Steps
1
Combine 1½ cups fresh lime juice (from 10–12 limes), ¼ cup plus 2 Tbsp. Worcestershire sauce, ¼ cup plus 1 tsp. hot sauce, 1 Tbsp. sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1½ lb. Kumato or beefsteak tomatoes, halved, in a large bowl. Using your hands, crush tomatoes (mixture should look like juice with some pulpy pieces of skin; don’t use a blender as it will aerate the juice, making it thick and fluffy). Strain tomato base through a fine-mesh sieve into a pitcher, pressing on solids with a wooden spoon or rubber spatula to extract as much juice as possible; discard solids.
½ cups fresh lime juice (from 10–12 limes)1. sugar1 Tbsp½ lb. Kumato or beefsteak tomatoes, halved, plus wedges for serving1
2
If you want to garnish the rims of the glasses, pour some Tajín Clásico seasoning on a small plate. Working one at a time, rub rims of 12 glasses with lime wedge; dip moistened rims in Tajín to coat. Fill glasses with ice; pour ⅓ cup tomato base into each glass and top with six 12-oz. bottles Mexican beer. Garnish cocktails with tomato wedges. Do Ahead: Tomato base can be made 2 days ahead. Cover and chill.
12-oz. bottles Mexican beer (such as Corona or Tecate), divided6
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