Tomatillo Michelada Mix
Preheat oven to 350°F. Half the tomatillos and poblano, and quarter the celery. Arrange tomatillos, poblano, and celery stalk on a sheet pan and drizzle with avocado oil. Season with salt and pepper and roast for 45 minutes.
Blend all ingredients in a blender and finely strain into a container. Chill strained liquid in the refrigerator until cool.
Once cool, add lime juice, Worcestershire Sauce, Maggi Sauce, and TABASCO® Sauce, and mix well.
Wet the rim of a 12oz glass with a lime wedge and dip in Tajin. Fill glass with ice and add 3oz. of Tomatillo Michelada Mix. Top with beer and garnish with a Mexican tamarind candy stick.
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You will need:
Original Red Sauce
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