Blanco Niño’s Slow Cooked Beef Chilaquiles

At Hepburns, we have recently started stocking Blanco Niño tortilla chips at our stores and the team behind them have kindly agreed to share one of their recipes with us.

Chilaquiles are a great example of Mexican creativity and are known as a more authentic form of what many would call nachos.

One of the key ingredients of the chilaquiles is Blanco Niño tortilla chips. They make tortilla chips using an ancient Aztec method, which takes three days to perfect, making them the most authentic tasting chips out there. 

Topped them with a beautiful slow cooked beef chuck with warming spices and an enticing blend of dried chillies, and you have the perfect dish for sharing. Dig in.


This recipe yields about five portions

For the short rib sauce:

Chillies: 1 ancho, 4 cascabel chilli (guajillo chilli works too), 1 small chipotle chilli (morita chilli can be used instead)

400g Hepburns diced beef. Cut into chunks of around 100g each

1/2 medium brown onion, peeled and sliced

2 garlic cloves

25g tomato puree

3 fresh tomatoes

¼ each of tsp of ground clove, allspice, cinnamon, cumin, whole caraway seed

2 tsp of sea salt

Rapeseed oil

For the rest of the chilaquiles:

2 bags of Blanco Niño Lightly Salted tortilla chips

150g of yogurt

75g of fresh cheese, like feta

10g each of fresh coriander, jalapeño chilli, mild red chilli


For the pulled meat sauce:

Heat your oven to 150ºC.

In a pot, bring 2 cups of water to the boil and set aside

De-seed and de-stem the chillies

Heat up another pot at medium heat and roast the dried chillies until they become fragrant, and the inside skin turns colour.

Place the chillies into the pot with the hot water and let them rehydrate for 15 minutes.

In the same pot used to roast the chillies, turn the heat up to high and add some rapeseed oil and brown the meat on all sides. Be sure to do it in stages so the meat has enough space to brown properly. Set the meat aside.

Add some more oil to the pot, turn the heat to medium and add all the spices. Stir to fry them well for a few seconds and then add the onion and a pinch of salt. Cook for 5 minutes.

While that’s happening, in a blender cup add the rehydrated chillies with their water, garlic, tomatoes and tomato paste and blend until smooth.

Pour the blended mix over the onion and let it sizzle. Add the meat back in the pot, one cup of water and bring the whole mix to a boil. Cover with a lid and set the pot in the oven and cook for 3.5hrs or until the meat is soft (you can also cook the meat in a pressure cooker for about 1.5hrs).

Once the meat is cooked and soft, let it sit in the sauce for 30min, this way it will be able to relax and absorb more water in, and become juicier!

Take the meat out of the sauce and pull it with your hands or a couple of forks. Put it back in the sauce and mix in.

Season with salt.

To serve

Place the Blanco Niño Lightly Salted tortilla chips on the plate and pour over the pulled meat sauce.

Add dollops of yogurt on top and crumble the cheese all over.

Finely slice your coriander and chillies.

Top the chilaquiles with the chilli slices and coriander.

Need more help with the recipe? Check out the Blanco Niño video tutorial featuring Carlos (Culinary Manager) here:

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