Smoky Chipotle Tortilla Chips
Blanco Niño make tortilla chips the authentic Aztec way, which takes three days from start to finish! These smoky chipotle chips are inspired by the famous Mexican adobo sauce. They're smoky, a little sweet, and have a friendly kick of heat. Delicious on their own, or dipped into a creamy avocado guacamole.
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 Chipotle Tortilla Chips
Blanco Niño make tortilla chips the authentic Aztec way, which takes three days from start to finish! These smoky chipotle chips are inspired by the famous Mexican adobo sauce. They're smoky, a little sweet, and have a friendly kick of heat. Delicious on their own, or dipped into a creamy avocado guacamole.
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.
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Description
Blanco Niño make tortilla chips the authentic Aztec way, which takes three days from start to finish! These smoky chipotle chips are inspired by the famous Mexican adobo sauce. They're smoky, a little sweet, and have a friendly kick of heat. Delicious on their own, or dipped into a creamy avocado guacamole.
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.
