Leave the tortillas out on a rack overnight to dry out. The crisper they are, the easier to blend into fine crumbs.
Chilaquiles served with pickled onions, salsa verde and crumbled cheese.
A Southwestern cornbread made with blue corn flour, pine nuts, Stilton cheese and buttermilk.
Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, and chorizo.
Recipe for Blue Corn Tortillas made with blue corn masa, water, and salt.