This seems to cover a variety of different dishes, though the ones I have eaten have been fried tortilla crisps in which the dough is cut and folded to look like sails and excellent for scooping up guacamole. I have also seen them described as hard, thick Oaxacan tortillas punched with holes and as a Michoacán dish of tortilla dough mixed with beans before being flattened out and deep-fried and served with guacamole of minced (US: ground) meats.
