Mexican Tostadas Recipe

This recipe details how to fry up corn tortillas to make the tostada shells. If you are using packaged shells, before serving them, spread them out on a baking sheet, or directly on oven racks, and heat them at 350°F for 4-5 minutes, or until you can smell the aroma of them cooking. Don't keep them in the oven too long, or they will get burnt. Just heat them enough to lightly toast them.
Ingredients
Grapeseed oil, canola, or other high smoke-point cooking oil
12 corn tortillas
Salt
Refried beans (2 15-ounce cans, or you can make your own refried beans)
1/2 head iceberg lettuce, sliced thin and seasoned with salt and vinegar (no oil)
2 medium tomatoes, chopped
1-2 chopped peeled and pitted avocados or guacamole
8 ounces grated Monterey Jack, Cheddar, or crumbled queso fresco and/or cotija cheese
1 cup of Salsa or 1/2 cup sliced pickled jalapeños
A handful of chopped fresh cilantro
Method
1 Heat refried beans in a frying pan, until warm. If you are using regular canned beans, drain them, then add them to the pan with a little water, mash them as you heat them. For extra flavor for the beans you can stir in a tablespoon of bacon fat to them and/or a big slice of cheddar cheese. Keep the beans on warm while you prepare the tortillas, adding water to them as necessary to keep a creamy consistency.