Michelada Bomb

Name: Michelada Bomb
Prep time: 90 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 cup sugar, for the base; 2 tablespoons chile powder, for the base; 1 tablespoon chile powder, with sugar, for the base; 2 tablespoons chile powder, with salt, for the base; 2 tablespoons lime juice, for the base; 4 tablespoons chamoy, for the base; 10 tamarind candies, for the filling; 1/2 cups tomato clam juice, for the filling; 1/4 cups hot sauce, for the filling; 3 tablespoons lime juice, seedless, for the filling; 1 tablespoon seasoning sauce, for the filling; 2 tablespoons Worcestershire sauce, for the filling; 1 tablespoon chile powder, for the filling; 1 tablespoon chile powder, with salt, to cover the spheres; spicy gummies, for the filling; gummies, sweet, for the filling; chile powder, for the filling; lager beer; snacks, for serving

Brenda Villagomez

This recipe for michelada bombs, also known as michebombas, is the perfect mix to enjoy with your favorite beer. Enjoy filling them with your favorite candies. You'll love the spicy flavor of these michelada bombs!

Reviewed by Editorial Team of Kiwilimón

Published: 19-02-2021

Preparation

1h 15 mins

15 mins

Low

In a stainless steel or non-stick pot, pour the sugar with the lemon juice and heat for a couple of minutes; add the chili powder, the chili powder with sugar, and the chili powder with salt, cook over medium-low heat until the sugar starts to liquefy for about 5 minutes, stirring constantly with a wooden spoon. Add the liquid chamoy and mix, cook over low heat until it has a thick consistency. Remember that to check if the consistency is correct, you can place a drop of the mixture in a glass of water; if it forms a solid drop, the mixture is ready. Pour the previous mixture, using a spoon, into silicone molds shaped like half spheres, being very careful due to the temperature of the sugar, spreading it well to cover the entire mold. Freeze until the pieces become solid. While the half-spheres are freezing, prepare the filling. In a stainless steel or non-stick pot, cook the tamarind pulp over low heat, add the tomato juice and clam juice, hot sauce, lemon juice, seasoning sauce, Worcestershire sauce, and chili powder, cook until the consistency is semi-thick. Remove from heat and cool slightly; this preparation will also help you stick the spheres together. Fill the spheres with the sauce mixture, add sour gummy candies, sweet gummy candies, and chili powder. Close the sphere with another piece, sticking everything together with the filling mixture, sprinkle with chili, and refrigerate again to keep the pieces solid. Rim a beer glass or cup with chamoy and chili powder, pour the beer halfway, and add the bomb, finish filling carefully. Enjoy with snacks.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

181.1

kcal

9.05%

Carbohydrate, by difference

44.4

14.8%

Protein

1.3

2.6%

Total lipid (fat)

1.3

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100

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Michelada Bomb

Ingredients

Preparation

Nutritional information

Presentation

Tips

Michelada Bomb

Ingredients

Preparation

Nutritional information

Presentation

Tips

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