Begin by combining tamarind candies and Chamoy in a pot. Cook for 20 minutes or until the candy melts or reaches the perfect blend.
Add chile powder, sugar, and lime juice. Stir with a wooden spoon until the ingredients are well blended.
Cook the chamoy mixture over medium heat. Depending on its intended use, cook for 5 minutes if you’re making a garnish, or reduce to medium-low and cook for 10 minutes or until your desired consistency if it’s for rim dip.
Now, pour chamoy rim dip on a plate. To make the perfect michelada, start by dipping your glass in the plate of chamoy rim paste. Then, mix together seasoning sauce, Worcestershire sauce, lime juice, hot sauce and tomato clam juice before slowly adding beer to combine all ingredients.