Blanco Nino - Creamy Jalapeno White Corn Tortilla Chips

Creamy Jalapeño
The Jalapeño chilli is said to originate from Veracruz, a state on the edge of the Gulf of Mexico known for its luscious jungles and stunning waterfalls.
Here you'll find this versatile green chilli, often pickled and tossed on top of a taco, or blended together with garlic and coriander to produce a creamy and delicious sauce, a staple on the table tops of most taquerias. Inspired by this little chilli and the food of Veracruz, we created these tortilla chips, both wonderfully creamy and with a tingling warmth and subtle tang.

White Corn Tortilla Chips with Spicy Jalapeño and Creamy Fresh Herbs Seasoning, Gluten-Free, No added sugar, Suitable for Vegans

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Ireland

Corn is cooked in a water/lime (Calcium Hydroxide) solution. The batch is held at the temperature & time as specified in the recipe. The batch is allowed to cool overnight to room temperature. The cooked corn is drained and milled through a volcanic stone grinder. The resulting dough is mixed with the salt and then formed into tortilla shapes and cooked through a triple pass gas fired oven. The product is cooled, cut into triangles, fried in sunflower oil, seasoned with Jalapeno seasoning, packed into sealed bags and placed in an outer case.

Bag

Full Product Name:
Creamy Jalapeño Corn Tortilla Chips.

Storage:
Store in a cool dry place away from bright lights

Usage:
6 Servings

Additional Information:
Packaged in a protective atmosphere

Non-GMO White Corn (74%), High-Oleic Sunflower Oil, Rice Flour, Salt, Spices (Jalapeño Pepper (1%), Cayenne Pepper, Black Pepper), Onion Powder, Acids: Citric Acid, Lactic Acid, Garlic Powder, Dried Parsley, Yeast Extract, Flavouring

Free From Cereals Containing Gluten
Cereals containing Gluten (Wheat, Rye, Barley, Oats, Spelt, Kamut, or Hybridised Strains) and products thereof

Gluten free; No Added Sugar; Suitable for Vegans

Blanco Nino

Made the Aztec Way
We select the very best whole non-GMO corn, which we cook then steep overnight, before grinding into a dough called masa using our hand-carved, Mexican volcanic stones. An ancient process called Nixtamalisation. While still hot, this masa is shaped and baked into tortillas. We then leave the tortillas to rest overnight, before cutting and lightly frying them to become the most delicious, authentic tortilla chips.
It takes three days from start to finish, but we think it's worth the wait.

Inspired by Mexico
In pursuit of the perfect tortilla, I set out on what would become quite a serendipitous journey across Mexico. Visiting the milpas, molinos and tortillerias, I picked up a new nickname -Blanco Niño and learnt the secret to -making truly authentic tortillas. It's this thousand-year-old recipe that inspired the chips you now hold in your hand.
While the Blanco Niño Tortilleria is based in Ireland, we owe our existence to the extraordinary people and history of Mexico. Our team is passionate about Mexican food and dedicated to doing the ancient Aztec recipe justice every day.
Traditionally Mexican. Unexpectedly Irish.
Phil

Blanco Niño,
Carrigeen Business Park,
Clonmel,
Co. Tipperary,
Ireland,
E91 F759.

Blanco Niño,
48-49 Princes Pl,
London,
UK,
W11 4QA.

Ireland

Blanco Niño,
Carrigeen Business Park,
Clonmel,
Co. Tipperary,
Ireland,
E91 F759.

Blanco Niño,
48-49 Princes Pl,
London,
UK,
W11 4QA.