Blanco Nino Chilli & Lime Tortilla Chips

Chilli & Lime Corn Tortilla Chips. To discover tasty recipes, connect with us on social media and find out more about our story. Chilli & Lime Puebla is home to some of Mexico's richest culinary and cultural heritage. Nestled in the shadow of a dormant volcano, it is this vibrant city and landscape that inspired our Chilli & Lime tortilla chips. Common place on these colour soaked streets is the marriage of stinging chilli heat and sharp citrus fruit flavours. Be it fresh mango dusted with chilli and splashed with fresh lime juice served from a tricycle vendor, or the spicy citrus rim of a refreshing Michelada in a neighbourhood cantina. Few flavour pairings conjure such vivid memories and so quickly transport us back to those wanderlust days.

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