Negra Modelo is a Vienna lager-style beer made by Grupo Modelo and in produccion since 1926; first brewed by Austrian Immigrants. Negra Modelo has become one of Mexico’s popular beers next to Corona, the latter being one of my least favorite and one I drank for years. This beer is one of my favorite Mexican beers and I like to pair it with Mexican dishes. Mexico is currently experiencing a craft beer renaissance, if we can call it that, and I can’t wait to get my hands on some of those beers brewed in that country. I’ve contemplated a trip to Tijuana just to get a few of those beers; maybe one of these days.
The pictures above and below are of a panko breaded shrimp taco, a recipe I put together with a delicious chipotle cream sauce; keep reading for the beer review and recipe.
The beer has a nice funky yeast aroma mixed with malt. The body of the beer is light, watery if you will. In the sip you’ll taste a bit of citrus, biscuit and malt with a faint hop aftertaste . Carbonation in the beer is light and coats the tongue. The alcohol is so low for the beer, that you don’t get to taste or smell it, making it easy quaff down a few. It’s a good tasting beer, nothing fantastic, but as I mentioned above, it’s one of my favorites and if you’ve never had it, I’m sure you’ll like it. This is also safe beer you can bring to a backyard boogie, I’m sure you’re neighbor wont mind a six or case of it. Don’t forget to grab your sombrero!
Three Beer Caps on the Kalifornia Beer Scale.
Shrimp Taco Recipe:
I’ll assume most of you already know how to bread shrimp, just add panko for my version of the taco. If you can find La Tortilla Factory tortillas, I recommend you buy them, they are like handmade! If you’d like the recipe for the shrimp, leave me a comment and I’ll update the post with it.
You’ll need three shrimp per taco, so keep this in mind when making the panko breaded shrimp; below is the recipe and the rest of the ingredients.
1 can of chipotle in adobo sauce 7oz
1 container of Cacique crema 17 oz
2 to 4 tablespoons of brown sugar – depending on taste
1/2 a cucumber sliced – more depending on total of tacos
1 bunch of cilantro
1 avocado sliced
For the chipotle crema:
In a bowl add half of the creama, about 1 cup.
Open the can of chipotle and drain about 3/4 of the adobo sauce and mix with the crema.
With a knife, carefully half the chipotles and try to scrape out as many seeds as possible; be gentle with the chipotle as they can tear easily. After seeding, chop length an crosswise, they’ll become like a paste and add to the bowl with crema and adobo.
Add 2 Tb of brown sugar to the bowl and mix all ingredients.
Sometimes the chipotles can be spicy other times just sweet, add a few pinches of salt and taste the cream sauce. If you like how everything tastes you don’t have to add more brown sugar, but if it’s still too spicy, add 1 or 2 more tablespoons to balance the flavors. Depending on how it tastes to you, you might need to add more crema.
Putting the taco together:
After heating tortillas, add 2 slices of cucumber, 2 slice of avocado , 3 shrimp, drizzle the chipotle cream sauce, and garnish with a few sprigs of cilantro. ENJOY!
*If you can’t find the cacique brand, any Mexican sour cream will do. You might end up with extra cream sauce, store in fridge and you can use it for breaded or grilled fish tacos too; the possibilities are endless!
Throw one back for me with each taco bite ~ cheers!