Michelada Picante

15 minutes
18 minutes
  • 2 slices duBreton Bacon
  • 1 red Serrano pepper
  • 2 Tbsp. (30mL) tajin seasoning or Mexican chili and lime seasoning
  • 1 lime wedge
  • 1 oz tequila
  • Splash Maggi or Worcestershire sauce
  • Dash hot sauce
  • 4 oz. Clamato juice
  • 4 oz. beer (Pilsner recommended)
Preparation steps
  1. Preheat oven to 375°F (190°C). Wrap 1 slice of bacon around Serrano pepper and skewer with toothpick to hold bacon in place. Place bacon-wrapper pepper and second slice of bacon on small baking sheet. Bake for about 8 minutes, or until desired doneness for bacon-wrapped pepper. Remove bacon-wrapped pepper from oven and set aside to cool. Continue to cook second slice of bacon until crispy, about 8-10 more minutes. Let slice of bacon cool until able to handle then crumble.
  2. In a shallow dish, combine crumbled bacon and tajin or chili and lime seasoning. Rub top rim of beer stein with lime and dip into bacon seasoning to coat. Fill glass with ice.
  3. Add tequila, Maggi or Worcestershire and hot sauces. Pour in Clamato juice then beer. Top with bacon skewer to serve.

Recipe courtesy of Chef Vittorio Colacitti for duBreton Certified Humane® and organic pork.