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Borracho Grilled Potatoes

My H-E-B Texas Life Magazine, June 2010


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

21 minutes


8 servings


3  lb.  large Yukon Gold Potatoes

1  c.  beer

1  Tbsp.  H-E-B Texas Original Borracho Bean Seasoning

1/4  c.  H-E-B Olive Oil

•  salt and pepper, to taste

1  c.  H-E-B Ready, Fresh, Go! Pico de Gallo

1/2  c.  crumbled H-E-B Queso Fresco


Wash potatoes and cut into 1/2-inch slices. Place in a 9x13" microwave baking dish or a steaming bag and microwave on high power for 10 minutes. Pour beer over hot potatoes and let sit for 10 minutes or more to allow potatoes to absorb the beer fl avor. Drain potatoes and arrange on a sheet pan. Add olive oil and toss. Sprinkle with seasoning and salt and pepper to taste.

Heat gas or charcoal grill to 350°F (medium). Place potato slices directly on grill, close cover, and grill for 5 minutes on each side.

Arrange potatoes on a platter, top with pico de gallo and crumbled cheese, and serve hot.
Nutritional Information
Calories: 240, Total Fat: 8g, Cholesterol: 5mg, Sodium: 180mg, Carbohydrates: 33g, Dietary Fiber: 2g, Sugar: 1g, Protein: 6g
My H-E-B Texas Life Magazine, June 2010

Overall Rating