Name: Michelada Gelatin
Prep time: 1h 30 mins
Cook time: 15 mins
Yield: 8
Ingredients: 1 mango, for the base gelatin; 3/4 cups tamarind pulp, for the michelada sauce; 1/4 cups lime juice, without seeds, for the michelada sauce; 1 cup sugar, for the michelada sauce; 1 1/2 cups clam juice, for the michelada sauce; 1/4 cups Worcestershire sauce, for the michelada sauce; 2 tablespoons seasoning sauce, for the michelada sauce; 1/2 cups Salsa Huichol® traditional sauce, for the michelada sauce; 1 cup lager beer, or pilsner, for the base gelatin; 1/4 cups sugar, for the base gelatin; 21 grams unflavored gelatin powder, hydrated and diluted (3 envelopes, 0.2 oz each), for the base gelatin; 4 cups lager beer, or pilsner, for the prepared sauce; 56 grams unflavored gelatin powder, hydrated and diluted (8 envelopes, 0.2 oz each), for the prepared sauce; chile powder, for garnish; mango, cut into cubes, for garnish; spicy gummies, and sugar-coated, for garnish; Salsa Huichol® traditional sauce, for serving