Blanco Niño’s Nacho Bowl

This recipe combines a few of our favourite classic Mexican elements, packing a seriously flavourful punch. Our tortilla chips are slow cooked, inspired by an ancient Aztec recipe – perfect for scooping! This recipe is ideal for a midweek dinner or for batch cooked lunches. Presenting, Blanco Niño’s Nacho Bowl.

Follow the recipe step by step with Carlos in the video below, scroll down to see the ingredients and method. Happy cooking!

Ingredients

Fried black beans. Makes 400g

• • A tin of black beans… Keep the liquid. 
• • 1 clove of garlic, finely diced. 
• • ½ of a small brown onion, finely diced 
• • ½ tsp of chipotle or any other chilli flakes
• • 1 tsp of rapeseed oil
• • Sea salt to taste

Guacamole. Makes 200g

• • 1 medium avocado
• • 1 tbsp of brown onion, finely diced
• • ½ fresh jalapeño chilli, finely chopped 
• • 1 tbsp of sliced coriander
• • The juice of one lime, or to taste
• • Sea salt to taste

Pico de gallo. Makes 300g

• • 250g of mixed small tomatoes, halved 
• • ¼ of a red onion, finely diced
• • ½ fresh jalapeño chili, finely chopped
• • The juice of half a lemon and lime and its zest
• • 1 tbsp of sliced coriander
• • Sea salt to taste

To serve 

• • 4 handfuls or 150g of padrón peppers (or roast veggies of your choice!)
• • 1 tsp of rapeseed oil
• • Sea salt to taste
• • Blanco Niño Chilli & Lime tortilla chips

Method

1. • Start with the fried beans. Sauté the onions, garlic and chilli with the oil for about five minutes at medium-low heat. They will become soft and translucent. Add the drained beans. Warm them up. Blitz with a hand blender and add some of the tinned liquid if needed. It should have the consistency of a loose hummus. Season to taste and put to one side. 
2. • For the guacamole, scoop out the avocado. Crush it with a fork. Add the rest of the ingredients, toss well and season with lime juice and salt to taste. 
3. • To make the pico de gallo, combine all ingredients. Season with the citrus juice and salt
4. • For the padrón peppers, heat a grill or a frying pan at high heat. Toss the peppers in a bit of rapeseed oil. Grill the padrón peppers on all sides. They will become nice and chargrilled. Sprinkle salt to taste all over the peppers. 
5. • To serve, spoon each element into a bowl. Arrange the peppers on one side of the edge. Finish with the chips on the other side. Enjoy!

If your Blanco Niño tortilla chips supply is running low, why not swing by your local stockist (check out the handy map here) or feel free to visit our shop. 

Check out our other recipes here.