Try this delicious chamoy for micheladas, as it is tasty and very easy to make. Moreover, we will teach you how to make a liquid version to accompany fruits and then a thicker version to rim your micheladas.
Add the tamarind candy and chamoy to a pot, then cook for 15 minutes or until the candy melts.
Add the chili powder, powdered chamoy, sugar, and lemon juice, then stir with a wooden spoon. Mix and cook over medium heat, but the cooking time depends on the type of chamoy you want to make. If it’s for accompanying fruit and vegetables, cook for 5 minutes. If the chamoy is for rimming and for micheladas, then cook over medium-low heat for 10 minutes or until you reach the desired consistency.
To rim a michelada: pour chamoy onto a plate and dip the rim to cover it, then fill with beer and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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