After the cactus and pork tacos from last week, I was craving enchiladas. So I stewed up some more pork and made a batch of enchiladas verdes. No, I didn't roast my own tomatillos and all that jazz, but the jarred version served quite well. A pot of pinto beans and sofrito, and lunch was on the table.
This wasn't an occasion for wine. And when I'm craving an authentic beverage from south of the border, I generally turn to the Wall Street Journal for inspiration. Here's their recipe:
12 oz beer
1 oz fresh lime juice
2 dashes Worcestershire sauce
2 dashes Mexican hot sauce (e.g., Cholula)
Combine ingredients and pour over ice. Several beers were mentioned in the article, but the one that sounded best to me (and that I hadn't had in a while) was Negra Modelo. I also put a little Corky's seasoning on the rim of the glass, as the salt and chili pepper would provide a nice additional kick.
The end result is a salty, savory, yet refreshing beverage with a spicy kick in the back of the throat. Since this cocktail is unusual in that it doesn't involve additional alcohol, it ends up being weaker than beer. Perfect for lunch or lighter occasions. One note--if you try and follow this up with a regular beer it will taste unbearably bland.