Chorizolada
By Chef Tristan Conrad
Ingredients:
Tajin (chile-lime seasoning)
Chamoy (condiment made from pickled fruit)
1 tbsp of Hess Street Foods Chorizo Seasoning Concentrate
16 oz Model Especial (or any Mexican lager of your choice)
8 oz can of Clamato
Garlic powder
Slice of lime
How to do it:
Coat the rim of a cold pint glass with chamoy and salt the rim with Tajin.
Add the chorizo paste, pour about 12-14 oz of beer in the glass (depending on how strong you want your ratio of beer to Clamato).
Mix the chorizo paste up with a spoon until it is broken up and evenly distributed.
Add 2-4 oz of Clamato, shake a little bit of garlic powder on the top and garnish with lime.
Salud!