Happy Cinco de Mayo! It’s that time of year again when we celebrate our dear neighbors, south of the border, and their amazing cultural contributions. My Mexican favorites: micheladas and chilaquiles. The latter usually cures an overindulgence of the first, so why not enjoy both
I’m glad our friend Alex, founder of Cocktail Crate, stirred up several glasses for us using his kick-ass Spicy Michelada cocktail mix! His company produces the first craft cocktail mixers on the market, and they’re made with fresh, natural ingredients — the best part is that it’s all produced right in Queens, NY! Woot woot!
- ½ lb boneless skinless chicken thighs
- 1 lb tomatillos, husks removed, washed, halved
- 3 jalapeños, halved
- 1 medium onion, cut into wedges
- ½ head of garlic, peels intact
- 4 cups of corn tortilla chips
- salt & pepper to taste
- Mexican crema to serve
- crumbled queso fresco to serve
- chopped cilantro to serve
- lime wedges to serve
- For the micheladas:
- 2 oz Cocktail Crate's Spicy Michelada mix
- salt, cayenne, and lime zest for the rim
- Boil chicken in 2½ cups of water. Once cooked, shred chicken and reserve the liquid. Set aside.
- Place tomatillos, peppers, onion, and garlic on a baking sheet and broil for several mintues, until charred and softened.
- Place the roasted veggies in a food processor, along with a few ladles of the chicken broth. Blend until a chunky sauce forms. Season with salt and pepper. Simmer in a pot with a little oil on medium heat. After 10 minutes, stir in the shredded chicken.
- Remove from heat and mix in the corn tortillas chips.
- Serve in bowls with crema, queso, cilantro, and lime.
- To make micheladas:
- Rim glasses with a lime wedge. Mix salt, cayenne, and lime zest on a small platter. Coat the glass lip with the mixture.
- Add ice cubes and beer. Stir and enjoy!