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Nutrition Facts
Serving Size 251 g
(Approx. 8 Servings)
Amount Per Serving
Calories 260 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 320 mg 13%
Total Carbohydrate 32 g 11%
Dietary Fiber 9 g 2%
Sugars 1 g
Protein 7 g
Vitamin A 0% Iron 8%
Vitamin C 60% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Borracho Grilled Potatoes
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

3 Lb Yukon Gold Potatoes
1 cup(s) Budweiser Black Crown
1 Tbsp H-E-B Texas Original Borracho Bean Seasoning
1/4 cup(s) H-E-B Olive Oil
1/4 Tsp salt
1/4 Tsp pepper
1 cup(s) H-E-B Pico de Gallo
1/2 cup(s) H-E-B Queso Fresco, crumbled
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Instructions

1
Wash potatoes and cut into 1/2-inch slices.
2
Place in a 9x13" microwave baking dish or a steaming bag and microwave on high power for 10 minutes.
3
Pour beer over hot potatoes and let sit for 10 minutes or more to allow potatoes to absorb the beer flavor.
4
Drain potatoes and arrange on a sheet pan.
5
Add olive oil and toss. Sprinkle with seasoning and salt and pepper to taste.
6
Heat gas or charcoal grill to 350°F (medium).
7
Place potato slices directly on grill, close cover, and grill for 5 minutes on each side.
8
Arrange potatoes on a platter, top with pico de gallo and crumbled cheese, and serve hot.

Source:

My H-E-B Texas Life Magazine

 
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