Blanco Nino Meaty Asado White Corn Tortilla Chips

Meaty Asado
In the heart of the Sonoran Desert of Northern Mexico, food and fire have always been inseparable. As the sun sets over the desert plains, families and friends gather around the traditional asado - an open-fire barbecue. The result is an evening of fireside stories with sprinkled servings of deep smoky meats dished out with salsas, crunchy vegetables and lashings of lime.
Here, the asado is more than a cooking method, it is the excuse for friends, family and community to come together.
It's this spirit, and those smoky, citrus-kissed flavours, that inspired our Meaty Asado tortilla chips.

White Corn Tortilla Chips with a Blackened Beef and Zesty Lime Seasoning, High fibre, Gluten-Free, Suitable for vegans

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Ireland

Bag

Bag - Recyclable

Full Product Name:
Meaty Asado 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, Yeast Extract, White Sugar, Salt, Onion Powder, Flavouring, Caramelized Sugar Syrup, Toasted Garlic Powder, Mushroom Powder, Tomato Powder, Spices (Black Pepper, Cayenne), Acid: Citric Acid, Lime Powder (<1%), Smoked Salt, Colour: Paprika Extract, Key Lime Oil, Spice Extract

Gluten free; Suitable for Vegans

Blanco Nino

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
Philip Martin, Founder

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.

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

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

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

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