Build a Brunch Filled With Zest and Flavor

Brunch should be anything but basic and boring. So Yummy wants to help you spice up your typical weekend spread by adding a healthy dose of zesty heat into the mix. That’s why we partnered with our great friends at Bud Light Chelada® to bring you all new brunch ideas that will leave you salivating.

Brunch does not automatically imply pancakes and eggs on your plate. Check out our original recipe for Chelada Birria Tacos. The richness of the stewed meat marinated in Bud Light Chelada® will take your love for tacos to a whole new level. If you’re looking to impress a few guests, serve up these tacos with our Cevicheladas for a memorable, surf-n-turf meal.

The best part about brunch is the versatility and variety that the meal has to offer. One thing we know for sure, Bud Light Chelada® makes an amazing beverage that takes any festivity from ordinary to extraordinary! See for yourself by having all four flavors at your next summer celebration!

Always Enjoy Responsibly. © 2021 Anheuser-Busch InBev BUD LIGHT ® BEER, St. Louis, MO. Do not share this content with minors.

CHELADA BIRRIA TACOS

Serves 6 people responsibly 

Ingredients: 

• 3 pounds beef stew meat, cut into small chunks
• 1 tablespoon salt
• 1 teaspoon ground pepper
• ½ cup Bud Light Chelada®
• 4 dried guajillo chiles
• 2 dried pasilla peppers
• 1 yellow onion, chopped
• 4 cloves garlic
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon cumin
• ¼ teaspoon cinnamon
• 2 bay leaves
• 6 street taco corn tortillas
• 1 cup mozzarella cheese, shredded

Directions: 

1. In a large lidded pot or Dutch oven — add the stew meat, and season with salt and pepper.
2. Soak the dried peppers in hot water, then remove the seeds and stems. Add to a blender with the onion, garlic, and all herbs and spices except bay leaves. Blend, then pour over meat.
3. Pour Bud Light Chelada® over the mix, then let marinate covered in the fridge for at least 30 minutes.
4. After marinating, add the bay leaves, bring the stew up to a boil over medium-high heat, then reduce and let simmer for 2-3 hours, or until the meat is fully cooked and starting to fall apart.
5. Using two forks, shred the stew meat until every piece is broken up.

CHILL-ADA CUBES

Serves 6 people responsibly

Ingredients:

• 1 Bud Light Chelada®
• 1 lime, juiced
• 2 tablespoons chamoy

Directions:

1. In a bowl with a spout or a medium pitcher, add the Bud Light Chelada®, lime juice and chamoy, and whisk to combine.
2. Pour the mixture into an ice cube tray and freeze for at least four hours.
3. Place into a glass and top with Bud Light Chelada®!

CEVICHELADAS

Serves 4 people responsibly 

Ingredients:

• 1/2 pound medium shrimp, peeled, deveined and tails removed
• 3 limes, juiced (about ¼ cup)
• 2 lemons, juiced (about ¼ cup)
• 2 roma tomatoes, diced
• 1 red onion, diced
• 1 jalapeno, diced
• 1/2 cup cilantro, chopped
• Salt and pepper, to taste
• 1/2 cucumber, peeled and diced (about 1 cup)
• Tortilla chips, for garnish

Directions: 

1. Bring a pot of salted water to a boil, and prepare an ice bath. Poach the shrimp until just opaque, about 1-2 minutes, then remove and place in the ice water.
2. Drain the shrimp and chop into small pieces. Place in a large, nonreactive bowl and add the lime and lemon juice, tomatoes, onion, jalapeno, cilantro, salt and pepper, then toss to combine. Refrigerate for at least 40 minutes.
3. Just before serving, add the cucumber. Serve with tortilla chips and a Bud Light Chelada®!

CHELADA GARNISH BAR 

Serves 6 people responsibly

Ingredients:

• 6 limes
• 6 bacon strips
• ½ cup guacamole
• 6 tortilla chips
• 3 mangoes
• 3 tablespoons tajin

Directions:

1. CITRUS SUNBURSTS: Cut a slice from the middle of each lime and turn it inside out to create a sunburst shape. Slice a notch into the halved lime, then slide the inverted slice on to make a sun. Set on the rim of your Bud Light Chelada® Lime!
2. BACON BOATS: Add a dollop of guacamole to the center of each bacon slice. Top with a chip, then place on top of your Bud Light Chelada®!
3. MINI MANGOES: Slice the very edge off of both sides of a mango. Score with a cross hatch, dip in tajin, then gently open to reveal a classic “urchin” shape. Pierce with a skewer, and add to your Bud Light Chelada® Mango!

FINGER FOOD FRUIT SALAD 

Serves 6 people responsibly  

Ingredients: 

• 1 mini seedless watermelon
• 1 honeydew melon
• 2 mangoes
• ½ jicama
• ¼ cup chamoy, for garnish
• ¼ tajin, for garnish
• Lime zest, for garnish
• 3 limes, for garnish

Directions:

1. Cut each fruit into ½ inch sticks.
2. Arrange fruit on a platter. Serve with bowls of lime zest and cut limes for garnish, and chamoy and tajin for dipping.