| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup vegetable oil
- 2 corn tortillas, cut into 3/4-inch-wide strips
- 1/4 cup flaky sea salt, such as Maldon, plus more as needed
- 1 tablespoon chipotle powder
- 5 limes, juiced (about 4 ounces juice)
- 6 ounces tomato juice, V8 or Clamato
- 1/4 cup Mexican hot sauce, such as Cholula or Valentina
- 3 tablespoons Worcestershire sauce
- 4 radishes, finely diced into a brunoise
- 2 stalks celery, peeled and finely diced into a brunoise
- 1 Persian cucumber, peeled and finely diced into a brunoise
- Large ice cubes, for serving
- Six 12-ounce Mexican beers
Instructions
- Add the vegetable oil to a medium saucepan and heat over medium-high heat until hot. Add the tortilla strips, in batches if needed, and fry until crisp on both sides, 3 to 5 minutes. Remove to a paper towel lined plate and season with salt.
- Combine the salt and chipotle powder in a small mixing bowl and place on a flat tray or a large container lid. Set aside.
- Reserve 1 tablespoon lime juice in a small dish and combine the remaining lime juice with the tomato juice, hot sauce and Worcestershire and mix well. In a small bowl, mix the diced radishes, celery and cucumber.
- Dip the rims of 6 pint glasses into the lime juice, then into the salt mixture so a generous coating is on each rim.
- Put a couple large cubes of ice into each glass. Evenly divide the vegetable mixture on top of the ice. Divide the hot sauce-tomato juice equally among the glasses, then top with the beer. Garnish each with two tortilla strips.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 367 |
| Total Fat | 19 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 1293 mg |
Reviews
Brilliant! I made a Bloody Mary instead and it was fabulous! Never going back!!