Chilli & Lime Tortilla Chips
Smoky ancho chillis bring great depth of flavour to these tortillas, complimented with the zesty citrus of lime juice. Perfect on their own, or paired with guacamole. They're also great as a base for nachos.
To make them, Blanco Niño first select the highest quality corn, which is cooked then steeped overnight. This is then ground into a dough, called masa, using hand-carved Mexican volcanic stones, in an ancient process called nixtamalisation. While the dough is still hot, it is carefully shaped, and baked into tortillas. The tortillas are then left to rest overnight, before cutting and frying, to create delicious, crunchy, authentic tortilla chips.
Smoky ancho chillis bring great depth of flavour to these tortillas, complimented with the zesty citrus of lime juice. Perfect on their own, or paired with guacamole. They're also great as a base for nachos.
To make them, Blanco Niño first select the highest quality corn, which is cooked then steeped overnight. This is then ground into a dough, called masa, using hand-carved Mexican volcanic stones, in an ancient process called nixtamalisation. While the dough is still hot, it is carefully shaped, and baked into tortillas. The tortillas are then left to rest overnight, before cutting and frying, to create delicious, crunchy, authentic tortilla chips.
Description
Smoky ancho chillis bring great depth of flavour to these tortillas, complimented with the zesty citrus of lime juice. Perfect on their own, or paired with guacamole. They're also great as a base for nachos.
To make them, Blanco Niño first select the highest quality corn, which is cooked then steeped overnight. This is then ground into a dough, called masa, using hand-carved Mexican volcanic stones, in an ancient process called nixtamalisation. While the dough is still hot, it is carefully shaped, and baked into tortillas. The tortillas are then left to rest overnight, before cutting and frying, to create delicious, crunchy, authentic tortilla chips.
