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.

INGREDIENTS

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!