MICHELADA WITHOUT TOMATO JUICE RECIPES

Steps:

• In a large Dutch oven or soup pot, heat oil over medium-high heat, add onions, jalapeno, salt and pepper and stir to soften, 3 minutes
• Add garlic, stir a minute, add beef and crumble
• Season meat with salt and pepper, Worcestershire, cumin, oregano and smoked paprika
•   Brown beef, then add and crumble the chorizo
•  Add the tomatoes and beef stock and simmer while you cook the potatoes
• Listicle: Rachael Ray Cast Iron Cooking Combo Preheat oven to 400°F, with rack at center
•    Cover cubed potatoes with water and bring to boil, then salt water liberally and cook until tender
•  Warm milk and butter in small pot over low heat
•  Use a food mill to process the potatoes and add milk and butter, sour cream, chipotle paste, salt and pepper, or mash by hand, then beat with hand mixer
•         Fill casserole with beef and chorizo, then top with potatoes and cheese
• Bake until brown and bubbly
•    Serve with chopped scallions and pickled jalapenos