In a glass pitcher, add Clamato, lime juice, Worcestershire, A1, lemon juice, white vinegar, Tabasco, garlic powder, black pepper, chili powder, Old Bay, sugar, and salt.
Stir to combine, about 30 seconds, and chill in the refrigerator for at least 30 minutes (this is a good time to chill your glassware, too).
In a shallow dish as wide as your serving glass, add Tajin seasoning to 1/4-inch deep. Run a lime wedge around the top of each glass, then dip the top of the glass upside-down into the Tajin and turn to coat.
Fill the glasses with ice. Add 1/2 cup Michelada mixture, then top with beer. Garnish with a lime wedge.
Clamato: This tomato-clam just is seriously savory and packed with flavor for a Michelada. Or substitute regular tomato juice or V8.
Tajin seasoning: This chili, lime, and salt blend is a bright and spicy and great on the rim of your Michelada glass (rub the rim with lime to make the seasoning stick). Or, substitute Margarita salt (or any coarse salt) or chili powder.
Mexican beer: Corona, Modelo, and Tecate are all great options (or substitute the light beer of your choice).
Yield: This recipe makes a batch of 4 Micheladas.
Glassware: Micheladas are traditionally made in a tall glass such as a highball or pint glass. Glass mason jars or mugs are common, too.