"Rock Chick" > wrote in message
...
> I have found many different sequences of recipes on google for tortilla
> chips, but can anyone give me any inkling on real recipes that I can
> use. I know that you can add various ingredients such as spinach to
> change the colours
> Thanks

You have just opened a can of worms using the word 'real'. But here goes: In
old Mexico, even before the conquest, corn as and is the 'bread' of the
Americas. Corn on the cob, dried corn slow cooked overnight with a touch
lime for maza to make tortillas, tamales, picados, sopes. The traditional
way found in 99% of all rural towns and villages in Mexico is to plant the
corn once or twice a year depending on climate and water. Eat fresh corn on
the cob in moderation allowing the rest of the harvest to age in sitiu, then
use dried stalks for feedlot, burn it to enrich soil, make nice arts and
crafts for next Easter... the corn on the cob now nice and dried so it can
be stored and used as required during the rest of the months/years till next
harvest. So... the life and death of a tortilla ending up as a tostada.

Day one, corn thumbed from cob and put into pot with touch of lime. Add
water to cover and put on dying embers of today's cooking so the cazuela
will soak in the heat and slowly cook corn. Next morning, up and early,
rinse out the soaked corn (now hominy) and grind with stone grinder or if
modern, use a crank grinder, or if commercial apply power to make into maza.
If on the ranch, patty the maza by hand until nice and round and thin, put
on comal (hot flat pan) and flip occasionally as you patty another tortilla.
If you have electricity you will most likely have a tortilla making roller.
So now for two or three days you eat freshly made tortillas. Some tortillas
will start 'wilting' and these you fry in oil or lard. These are used whole
upon which you laddle refried beans and make tostadas. Or you break into
pieces and you make totopos (chips) which you use as spoons to dip into
sauces, guacamole and the like.

Wayne