Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Mexican Snakebite with Tamarind

"La Culebra"

 Makes 8 12-ounce drinks 

Click on the link below for directions on making the tamarind pulp from fresh pods.  You'll find the frozen tamarind pulp in Mexican or ethnic grocery stores.

Recipe from Season 7 of Mexico - One Plate at a Time

Ingredients

2 cups tamarind pulp (fresh or frozen)
3 1/2 cups ice-cold apple cider, preferably fresh-squeezed and unpasteurized
4 12-ounce, ice-cold, full-flavored Mexican beers (my preference is for Bohemia or Dos Equis lager)

Directions

In a blender, combine the tamarind and half of the cider.  Blend to thoroughly combine. Pour into a pitcher and stir in the remaining cider.  Cover and refrigerate until you’re ready to serve.

When that moment comes, measure 2/3 cup of the apple cider mixture into 8 tall glasses, then slowly top off each one with half a cold beer. Serve right away.

Recipes