Anytime we have something to celebrate, or a long weekend with out of town visitors, Bloody Mary’s, Micheladas, and Breakfast tacos are almost always on the agenda!
But with a baby on the way, those boozy brunches have taken a backburner, for me at least! Just because I can’t partake for six more months or so, doesn’t mean that Patrick can’t either. And I love cooking for people and using my pretty party plates, so any excuse to whip up a Southwestern-inspired brunch sounds good to me!
Today I’m sharing details on our favorite way to brunch with recipes for mini-breakfast tacos and homemade Michelada’s with Don Chelada.
When we’re serving brunch for a group, or for each other, we usually start mixing up the breakfast cocktails first. (Mocktails in my case!)
Since living in Texas, we’ve both adopted the Texas love for all things spicy. Drinks included. Usually, we would only get our Michelada fix out at restaurants, that is until we started making them at home.
Not from this part of the country and wondering what a Michelada actually is!? (No worries, I didn’t know either just two years ago!)
Micheladas are traditional Mexican beverages that mix beer with assorted spices, peppers lemons and limes.
You can kind of think about it as a bloody mary, but instead of vodka you’re using beer. No wonder my husband looooves this particular cocktail!
We both love Don Chelada mix. It does all of the work for you, you just add your favorite beer! (Patrick highly recommends Modelos!) It’s also nice to finish off the drinks with a squeeze of lime to balance out the spice.
Now, if you’re pregnant like I am, you can always try the mix sans the beer for a Michelada Mocktail. But I only advise this if you really like your drinks spicy like I do!
On the go to a pal’s boozy brunch? Don Chelada also makes “flavor cups.” Which are these nifty styrofoam cups with the drink mix in a little package at the bottom. You just open up the spices, add your favorite beer & mix together & you’ve got a Michelada on the move!
My Look:
Naturally, the next necessity for a Southwestern-inspired boozy brunch is mini breakfast tacos!
There’s a del-ic-ious breakfast taco joint in our neighborhood, and over the years Patrick and I have convinced ourselves that we’ve figured out their fabulous taco recipe.
Which obviously I’m going to share! Can’t keep something THIS good under my hat.
Ingredients:
- Pork Chorizo
- A dozen eggs
- Shredded Cheese
- Salsa
- Cilantro
We can’t get enough of Cacique Pork Chorizo! Stir this up in a skillet and mix together with a dozen eggs. It only takes a few minutes to cook! You’ll know it’s ready when the meat is brown and the mixture is light & fluffy.
Serve your chorizo & eggs over mini tortillas and top with cheese, salsa, cilantro & all other taco toppings that are good.
Not only do the mini tacos look cute, but they taste ahhhh-mazing!
How fun are these Draper James Lemon Plates!?
So we aren’t spending the entire morning in the kitchen, we usually pair our homemade drinks and tacos with a couple of easy prepackaged goodies from the grocery. Assorted fruit, chocolate donuts & berry pie always sounds good and pleases a crowd!
Plus, no extra cooking or chopping required!
Cheers to Micheladas for Him and chocolate donuts for me! (& baby!)
As always, thanks for stopping by the blog today! I had so much fun sharing with you all something different (and far tastier) than my typical fashion posts this morning. Now, who’s hungry?!
—
alice
photos by Lauren Beatty
*Thanks to Don Chelada for sponsoring this post! All opinions are my own.*
